Page 13 - Professional Boulangerie Chef Diploma

THE THEORY

APPLIED AND TESTED IN EACH MODULE
Ingredient and boulangerie theory

Hygiene and safety practices (both food and work environment) in compliance with
environmental standards
Packaging, labeling, storage, and preservation of basic, finished, and part-finished
products according to the HACCP
Tools used in cooking (utensils, large and small equipment)
Organization, storage, and cleaning of work surfaces, and the kitchen laboratory
Daily stock control and storage of incoming dry goods and fresh ingredients
(observation of the cold chain), cold rooms, and freezers
Awareness of the importance of a technical information sheet to rationalize the
production and optimize the quality of the recipes
Writing and creating a technical recipe sheet
Selection of the quality of ingredients and raw materials for the recipes being created

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