Price upon request
Course overview
The techniques behind the French baguette, making the perfect flaky croissant, mastering a braided brioche : if bread intrigues you and you want to get in-depth professional knowledge on the subject, this program is for you.
What you will learn
Practical courses will take place in a bread-baking lab equipped with the latest technology. The focus will be on professional artisanal production methods and techniques.
★ Fundamentals of Breads and Viennoiseries
- Traditional breads and production method
- French regional breads
- Grain-based breads (rye, bran …)
- Special breads : Roquefort, chorizo, herbs, Beaujolais …
- International breads : focaccia, cornbread, pretzels, naan, pita …
- Organic breads
- Festive and party breads : pain surprise, sandwich breads, rolls …
- Viennoiseries : croissants, chocolate bread, brioche, Danish …
★ Professional Excursions
Rungis International Wholesale market, walking boulangerie tour, flour mill
Course details
Who is the course for?
To be considered for admission, you must :
- Be at least 18 years old
- Hold a high-school level diploma
- Speak English fluently