Page 12 - Professional Boulangerie Chef Diploma

LA MAÎTRISE

WORK ON RECIPES AND ELABORATED BOULANGERIE TECHNIQUES
The objective of this module is to enable students to further develop their knowledge of
boulangerie and to master the necessary techniques to be professional boulangerie chef

PRACTICAL LESSONS

7 weeks

1 week of training with the MOF chef (Meilleur Ouvrier de France) / Renowned chef
Introduction to savory baked goods
Further study and practice of the courses from L’Essentiel
Further study of levain and its usage
Learn classic French recipes and techniques
Learn different types of shaping and proofing depending on the type
of bread (baguettes, batards, loaves, crowns, bread rolls, fougasse,
tin loaf)
Learn complementary elaborate recipes
Understanding products and marketing
Learn to bake traditional French baguette, classic baguette, maslin
bread, special bread (bran bread, multigrain bread, olive bread),
rustic bread with dried fruits, fougasse, brioche bread, tiger bread,
pain brié, dead dough (for decoration), etc.
Learn to make Viennese pastries: galette des Rois, croissant, pain au
chocolat, pain aux raisins, brioche, etc.
Learn all kinds of baking: traditional, regional, and international.

Prior to enrolling in La Maîtrise, you must pass a L’Essentiel level

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