Basic Bread Baking Certificate

At the basic level, students learn how to use professional equipment for basic boulangerie skills. They will learn all aspects of basic boulangerie preparation like mixing methods in bread dough, baking methods, lamination processes, butter bread dough proportion, working with gluten quality cereals, hydration dough method, pastry cream and fillings for baked pastries. Food preparation module will also be covered. Understanding of basic ingredients in Bakery such as composition and properties of flour, diary and sugar.

Students will be taught a strong understanding of different types of fermentation methods, developing decorative skills and knowledge of different flavoured and shapes of breads and pastries at this stage.