Basic Boulangerie Certificate

To begin their training, students familiarize themselves with the equipment used in boulangerie.
After an introduction to the rules of hygiene and baking, students will learn to work with the different types of flour used in France and learn the different techniques for kneading dough, manually and three different mechanical kneading methods.
The programme also includes making bread and viennoiseries (Danish pastries) and an initiation in boulangerie decoration.
This level includes an introduction to working with doughs made with a fermented dough starter and a "poolish" (a type of pre-fermentation).
Courses are given in French and translated into English.

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.

Duration: 6 weeks

Tuition: €9,600. Tuition includes application fee (€500), course content, uniform, equipment including Zwilling® knife kit, and activities (lectures, guest chef demonstrations, career day, educational tours, cocktail party)

Teaching method: demonstrations followed by practical and theoretical lessons.

• 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