The fundamentals of Boulangerie are covered in this unique, specialized course offered in Ottawa, designed specifically for those wishing to pursue excellence in the craft of Boulangerie. Classes are conducted by a Chef Instructor in a hands-on workshop format with a low student-to-teacher ratio. Classroom theoretical instruction is also provided as part of the well-rounded program. The Boulangerie de Base Module: Bakery theory, food hygience and safety Yeast doughs, fermentation and preparations Breakfast and specialty breads using laminated and rich doughs Artisan breads. Boulangerie de Base 12 weeks • Certificate Bakery Theory The student will begin with an in-depth look at the core fundamentals of baking and food safety. Topics covered include types and choices of ingredients, baking techniques, the fundamentals of fermentation and food safety, among others.

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