Advanced Boulangerie Certificate

• Expansion of the know-how of the techniques taught in the basics and mastery of cooking
• Personal project: Creation of a pastry or bread and writing a portofolio
• Realization of an artistic piece in bread
• Work on the different types of fermentation and development of bread aromas
• Preparation and use of natural sourdough: liquid and hard sourdough
• Advanced production of modern and regional breads and pastries, snack products
• Working with puff pastry
• Theory courses: strengthening product knowledge, professional techniques and a conference on gluten-free product

In addition to onsite and practical courses, 8 videos per certificate are made available throughout the term for the student, i.e. 20 hours of digital pedagogy, integrated and available on the educational interface. The student will also benefit from theoretical course materials and videos of additional technical expertises.

• Basic Boulangerie Certificate.
• All applicants must be aged 18 years or older
• Applicants must possess a high school diploma:
  - baccalaureate or equivalent
  - CAP and professional experience (subject to the validation of application)
• Having a B2 level in English or an A2 level in French - Accepted language tests and score/level correspondence