Essentiel De La Boulangerie

Spending 90% of your study time in practical workshops and training, you will prepare common, traditional, and special bread, while also having the opportunity to create leavened or puff viennoiseries. Also included is a field trip to a flour mill, together with bakery hygiene, and applied for technology courses. École Ducasse's teaching methodology favours practice in order to optimize the acquisition of hands-on techniques and skills. Each module alternates theory, demonstration and practical phases. At the end of the course, the student will be able to: - Plan the manufacturing stages - Choose the materials and raw materials needed to make pastries, chocolates and confectionery - Implement the production techniques - Set the parameters of the different cooking methods - Proceed with the assembly by assembling the different preparations to finish the productions - Work in compliance with the rules of hygiene, traceability and safety