Our professional Bread Course (L’Art de la Boulangerie), is a comprehensive, 10-week course custom-designed to meet the needs of students wishing to specialize in the venerable art of bread baking. For eight hours a day, five days a week, this unique, hands-on experience allows students to focus on all aspects of creating artisan breads and breakfast pastries. L’Art de la Boulangerie presents the opportunity to learn under the direct guidance of Master Bakers and World Champions, providing the practice and tools needed to build a solid foundation, so that you can advance in the baking industry.
WE ARE PROUD TO OFFER THE FOLLOWING COURSES
Principals of Boulangerie
Fundamentals of French Breads
Pre-ferments: Poolish and Sponges
Levains and Starters: Techniques and Applications
Specialty Whole Grains and Organic Breads
Specialty Breads from France and around the World
Breakfast Pastries and Viennoiseries
Advanced Breakfast Pastries and Viennoiseries
Sweet and Savory Pies and Tarts
Capstone Course: Applications and Bread Showpieces
Recipes may contain nuts, dairy, eggs, sugar, alcohol, animal-based gelatin, and gluten.
Job Opportunities per each full time Graduate
Partners for Job Shadow Opportunities
Chef to Student Ratio