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 program 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.
To apply to this program, candidates must meet the following requirements:
- Applicants must be at least 18 years of age.
- A good level of French is essential. B1 is the suggested level.
- Applicants must hold the equivalent of: High School Diploma (USA) (CAD) – High School Certificate (Japan) – GCSEs (UK) – Baccalauréat (France) or other.
- All applications are reviewed by the Admissions jury. An interview via video conference or face to face will be organized to validate your application. The interview also serves to test your level of French.
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