Term 2 – 24 Weeks
(16 Weeks Advanced Training + 8 Weeks Internship)

Format: 100% Online + Optional Hands-On Workshops

Certification: Grand Diploma in Modern Bakery

🔹 Program Overview

The Grand Diploma in Boulangerie is the second phase of the one-year professional bakery track, designed for students who have completed the Diploma in Boulangerie (Term 1). This 24-week advanced program trains students in high-level bread techniques, artisan fermentation mastery, global bakery styles, and professional bakery management.

The program combines interactive online modules, practical assignments, virtual labs, and an 8-week advanced internship, preparing students for senior bakery roles, R&D positions, or entrepreneurial ventures.

🔹 Key Features

• Advanced professional-level bakery and artisan bread training

• Mastery of fermentation, dough science, and global baking techniques

• Focus on creativity, innovation, and high-quality presentation

• Structured 8-week internship for real-world bakery experience

• Portfolio development and professional mentorship

• Internationally recognized Grand Diploma certification

• Career-ready for leadership in bakery production and innovation

Program Structure – 24 Weeks (Skill Chart)

Detailed Curriculum (Module by Module)

Module 1
– Advanced Dough & Fermentation Mastery
(3 Weeks)

• Mastery of sourdough and long fermentation techniques

• High-hydration and whole-grain doughs

• Gluten development, starter management, and fermentation timing
  Practical: Portfolio of 3 advanced dough types with fermentation logs

Module 2
– Artisan Bread Techniques
(3 Weeks)

• Specialty breads and signature shaping

• Advanced scoring, proofing control, oven spring techniques

• Crust development and crumb texture optimization
  Practical: 3–4 artisan breads portfolio

Module 3
– Global Bakery Styles & Innovation
(3 Weeks)

• International breads (European, Asian, Middle Eastern, Latin American)

• Fusion-inspired breads and flavor innovation

• Contemporary artisan bread design
  Practical: 3–course global bread tasting menu

Module 4
– Enriched & Laminated Doughs
(3 Weeks)

• Brioche, sweet rolls, laminated doughs (croissants, danishes)

• Layering techniques and lamination precision

• Flavor and texture enhancements
  Practical: 2–3 enriched & laminated bread products

Module 5
– Showpiece Bread & Decorative Techniques
(2 Weeks)

• Bread sculptures and centerpiece creation

• Decorative scoring, shaping, and presentation

• Multi-component bread display design
  Practical: Signature bread showpiece project

Module 6
– Bakery Technology & Process Optimization
(1 Week)

• Smart ovens, proofers, mixers, digital thermometers

• Workflow efficiency in high-volume or artisan bakeries
  Practical: Digital bakery workflow simulation

Module 7
– Menu Planning, Costing & Sustainability
(1 Week)

• Bakery menu engineering and pricing strategy

• Portion control, ingredient sourcing, and sustainable baking practices

• Zero-waste production techniques
  Practical: Menu costing sheet + sustainability project

Module 8
– Internship & Applied Bakery Practice
(8 Weeks)

• Placement in professional bakery or advanced virtual lab

• Weekly mentor feedback and evaluation

• Portfolio of 12–15 advanced bakery products

• Signature bread and pastry project final presentation
  Deliverables: Advanced portfolio, internship logbook, mentor report, final capstone project

Assessment Structure

Required Tools

• Chef knives & cutting boards

• Baking trays, bannetons, molds

• Digital kitchen scale & thermometer

• Convection oven / smart baking tools

• Mixer / blender / dough hook

• Rolling pins, scoring tools

• Notebook or digital bakery log

Career Outcomes

Graduates are prepared for:

• Senior Baker / Artisan Bread Specialist

• R&D Bread Chef / Innovation Specialist

• Bakery Consultant / Entrepreneur

• Executive Bakery Leader in hotels, restaurants, or bakeries

• Product Developer for specialty bread brands

Tuition & Pricing Table (Grand Diploma in Boulangerie – 24 Weeks)

International Pricing