Term 1 – 24 Weeks
(16 Weeks Advanced Training + 8 Weeks Internship)

Format: 100% Online + Optional Hands-On Workshops

Certification: Diploma in Modern Bakery

🔹 Program Overview

The Diploma in Bakery & Artisan Bread provides foundational skills for aspiring bakers, bread specialists, and artisan bakery professionals. Students learn dough science, fermentation, baking techniques, and advanced bread shaping while exploring modern bakery technology, flavor innovation, and sustainable practices.

This 24-week program combines interactive online modules, practical assignments, virtual labs, and an 8-week guided internship, preparing graduates for the Grand Diploma in Boulangerie (Term 2) or entry-level bakery positions worldwide.

🔹 Key Features

• Comprehensive bakery curriculum for modern professional kitchens

• Science-based approach to dough, fermentation, and baked goods

• Hands-on practice in artisan bread, sourdough, rolls, and sweet doughs

• Focus on creativity, flavor development, and presentation

• 8-week supervised internship to apply skills professionally

• Digital portfolio creation and mentor feedback

• Internationally recognized diploma certification

Program Structure – 24 Weeks (Skill Chart)

Detailed Curriculum (Module by Module)

Module 1
– Foundations of Baking & Dough Science
(2 Weeks)

• Ingredient properties: flour, yeast, salt, water, fats

• Yeast fermentation and gluten network

• Dough mixing methods & hydration control
  Practical: Basic bread dough preparation & fermentation log

Module 2
– Basic Breads & Artisan Techniques
(3 Weeks)

• Lean breads, sourdough, rustic bread shaping

• Rolls, baguette-style techniques, proofing control

• Oven baking methods and temperature control
  Practical: Portfolio of 3–4 artisan breads

Module 3
– Enriched Doughs & Sweet Bakes
(2 Weeks)

• Brioche, enriched buns, laminated dough basics

• Sweet rolls and breakfast pastries

• Layering, laminating, folding techniques
  Practical: 2–3 enriched dough products

Module 4
– Advanced Bread Techniques
(3 Weeks)

• Multi-grain and seeded breads

• Flavored breads (herbs, spices, nuts)

• Shaping, scoring, and advanced proofing techniques
  Practical: 3 advanced breads portfolio

Module 5
– Specialty & International Breads
(2 Weeks)

• Global bread styles (European, Asian, Middle Eastern, Latin)

• Cultural and fusion-inspired bread creation

• Flavor and texture innovation
  Practical: 3 international specialty breads

Module 6
– Bakery Technology & Tools
(1 Week)

• Convection ovens, proofers, mixers, digital thermometers

• Workflow optimization and kitchen efficiency
  Practical: Virtual bakery lab simulation

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

• Recipe costing and portion control

• Seasonal ingredients and zero-waste techniques

• Bakery menu planning and pricing strategy
  Practical: 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 bread and bakery products

• Signature bakery project and final presentation

Assessment Structure

Required Tools

• Chef knives & cutting boards

• Baking trays, molds, bannetons

• 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:

• Junior Baker / Artisan Bread Specialist

• Bakery Assistant / Production Baker

• R&D Bread Chef / Product Developer

• Bakery Consultant / Entrepreneur

• Entry into Grand Diploma in Boulangerie (Term 2)

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

International Pricing