According to the school, the UK bakery market, worth £3.6 billion, is “commonly overlooked” and it is keen to develop future generations of bakers and introduced more variety into the products available on the market.
The Diplôme de Boulangerie will have its first intake in March 2017 and aims to provide students with practical and technical bakery skills, via a combination of lectures, culinary demonstrations and practical workshops. These will take place in the school’s facilities in Bloomsbury Square.
The programme will focus on a wide range of flavoured and shaped bakery products and students will also be introduced to different ingredients with consideration for allergies, gluten-free alternatives and food intolerances.
Master baker Dominique Moudart, one of the course developers, said: “The Diplôme de Boulangerie explores traditional and classical techniques and develops students’ competencies to work in a professional bakery environment. They will have the opportunity to go on field trips to bakeries, markets and flour mills which will further enhance their learning. The programme is definitely unique and innovative, and it will create more highly skilled bakers which is much needed in a rapidly growing industry.”
The diploma will also introduce students to the business side of baking, with a focus on production planning, food purchasing, storage and control.
Moudart added: “On completion of the diploma, graduates will be equipped with the technical skills and business knowledge needed to be successful in a variety of positions, including commis baker, boulangerie chef, business owner, product developer and hospitality trainer.”