CERTIFICATION PROGRAMME IN BAKING

FEE*

12 500€  - incluiding registration fees, knife kit and uniform

DURATION

6 mois effectués dans l’écosystème Ferrières

OBJECTIVE

Basics of French baking

PRACTICAL SESSIONS

Bread making: Classic baguette, Traditional baguette, Country bread, Whole wheat bread, Normandy Pain Brié, Sourdough bread, Rye bread, Spelt bread, Whole grain bread; Ciabatta
Viennoiserie: Croissant, Pain au Chocolat, Chelsea bun, Viennois milk bread, White sliced bread, Brioche, Flaky Brasillé, Traditional Fallue, Kouign amann

TECHNICAL SESSIONS

History of baking and its evolution
Wheat-to-bread supply chain (wheat, flour, bread)
Terminology and kitchen attire
Organisation and setting up of the work area
Bread baking glossary
Wheat: from cultivation to milling
Flour: composition, varieties, measures and mixes…
Basic ingredients (water, salt, yeast, sugar, milk, eggs, fat, ready-to-use egg products)
Making of Viennoiserie

 

COURSE DETAILS

Advanced course covering the foundational techniques and practices of French bread baking and pastry

DURATION

9 months in Ferrières on-site entities

CERTIFICATION PROGRAMME – PASTRY AND BAKING

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FEES*

22 500€ including registration fees, knife kit and uniform.

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