DIPLOMA IN BOULANGERIE ARTS PROGRAM

- career and college shifters

A focused, application heavy, professional reconversion program intended to provide expertise, mastery and definitive
edge in an specialized arts

Those intending to take this course will enjoy the privilege and distinction of having to ingest a comprehensive,
custom-designed program focusing on crating artisan breads and breakfast pastries in an intimate setting
providing countless of practice hours needed to build a solid foundation resulting to mastering fundamental and
advance techniques, developing precision cutting and uniformity, custom making with the correct proportion
thus proving itself as the ideal educational experience for passionate baking enthusiast with its use of a
progressive approach to education such as:
Student Centered
Focused Teaching
Integrated Learning
Learning through Various Activities
Concepts are Presented in Tasks
Resulting to In-depth Learning and Retention
Authentic Assessment
Personal attention by world acknowledge Master Bakers from the start of their course, until graduation,
and throughout their careers

For five hours a day, four days a week, this unique fully hands-on experience present the opportunity to learn,
enhance and develop their art with the use of precise equipment and ideal setting. The program also provides
for the rare opportunity of learning under the direct guidance of Master Bakers and World Champions thus
further deepening the understanding of the craft.

COURSE OUTLINE

MODULE 1: The student will learn the foundations of bread making including bakers math, base temperatures of
ingredients, methods of mixing, shaping, fermentation, different dough consistencies and how to achieve
them using various methods. The student will learn the varying types of dough and the processes used to
produce them, focusing primarily on pre-fermented doughs. Through intensive hands-on practice,
students develop procedural and muscle memory for distinguishing among the varying types of doughs
and the processes used to produce them. Understanding the chemical interactions and intricacies of the
fermentation processes is emphasized. Students work with prefermented doughs to create a variety of
basic shapes. Student will learn how to create and bake a variety of basic shapes such as tapered,
oblong loaves o and rolls, log loaf, baguette, braiding and other decorative shapes.

Introduction Lyceum of the Philippines University Culinary Institute

Course 1 The History of Bread Baking
Course 2 Science of Bread Baking
- Ingredients and their effects
- Basic Bakers Percentage
- Mixing Methods
- Controlling Dough Temperature
- Fermentation
- Hand Techniques
- Proofing and Retarding
- Baking

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MODULE 2 This course module is designed to extend students study and practice with pre-ferments, with the intent
of expanding their recipe palette and production repertoire. The student will use these pre-ferments to
prepare a variety of recipes comparing the taste, texture, and appearance of crust and crumb in each.
The student will learn additional shaping, proofing, and baking techniques best suited for the bread-
making process. The student will explore further the interactions of yeast and salt in preparing doughs,
and how varying these interactions affects bread end products. The student will investigate how mistakes
are made in bread production, as well as how to correct them.

Course 3 Straight Dough Production

Course 4 Sponge Dough
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MODULE 3: Students explore the different types of flours, sugars & yeast and learn how the interactions of these
ingredients affect the outcome in leavened, unleavened, and laminated products. They study the
lamination process and create laminated doughs as well as enriched doughs, focusing on the unique
characteristics of each method. The student will learn how to make a wide variety of products from
famous bread-producing regions of Europe and other countries around the world. Students will compare
taste, texture, and appearance of crumb and crust in each of these varieties, and learn to appreciate the
nuances of each. The student will learn how wheat is grown, cultivated, and processed, and how these
factors affect the nature of flours available to the artisanal bread chef.

Course 5 Viennoiserie
Course 6 European Artisanal Breads
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MODULE 4: The student will learn how to make biga, an Italian pre-ferment, and incorporate it into a variety of recipes.
The student will learn the differences between a stiff and a liquid levain, and how each type affects the
final characteristics of a bread product, including taste, texture, and appearance of crumb and crust. The
student will learn time-saving and organizational benefits of using different levain and starter techniques
(e.g., slow proofing, bulk fermentation, controlled fermentation). The student will make additional pre-
ferments (i.e., polish) and use them to create a variety of recipes.

Course 7 Pate Fermentee

Course 8 Poolish
Course 9 Biga
Course 10 Liquid Levain
Course 11 Sourdough
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MODULE 5: Asia, being the largest and most populous continent, is home to many cultures, many of which have their
own characteristic cuisine.The area of study includes well-liked Asian inspired recipes using traditional
Asian ingredients such as green tea, sesame seeds, cilantro, galangal, lemon grass and many others.
Providing the full complement of readily available materials and ingredients that sings close to our hearts,
the course also provide an understanding, preparation and use of tools and equipment of our Asian
brothers. This module completes a cycle of Western and Asian competency providing one with an all-
world understanding of recipes and techniques in bread baking using various mediums and ingredients.

Servsafe Certification Training

Course 12 Asian Breads
Course 13 Miscellaneous Breads
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MODULE 6: Bridging theory and practice, as well incorporating the disciplines of professional work attitude, all LPU CI
students are immersed in 600 hours of well managed externship program with an affiliate training
Institution.

Course 14 Creating Dough Formulas

Course 15 Comprehensive Exam
Course 16 Externship 600 Hours