The Boulangerie program teaches the traditional techniques of bakery theory, artisan bread baking, yeast doughs, fermentation, regional specialties from France, pastries using laminated and rich doughs; all in a professional setting. Classes are hands-on and taught in specially equipped kitchens including one-of-a-kind custom-built Bongard boulangerie oven. This 3-month program is best for: • Students who are considering a career or business as an artisanal baker • Students who are a professional chef or entrepreneur and wish to learn classic French bread baking techniques to enhance your career or business • Students who love the tradition and practice of bread baking • Students who are a Diplome de Patisserie student / graduate and who would like to expand their knowledge and skills in boulangerie