A 15-week training course leading to certification

• Professional retraining to set up your own bakery

• Prepares for baker's diploma examination (Level 4)

• Suitable for beginners

• Individual entrepreneurial support

• Level 3 diploma required

A 9-week training course leading to partial certification, open to all

• Professional retraining to work in a bakery

• Prepares for validation of the 'Practical' block of skills of the school's diploma

• Suitable for beginners

• No previous qualification required
  

A 5-day course (40 hours) open to all

• Suitable for beginners or those already working in bakeries
  

• Theory and practice of sourdough bread-making

• Ideal to explore a desire to change careers
  

• Study of the entrepreneurial aspect (only in courses taught in French)

A 5-day training course (40 hours) designed for experienced bakers

• Working with sourdough using different heirloom varieties

• Understanding the specific characteristics of these flours

• Theory and practice on milling grains using the school's mill

• Entrepreneurial aspects of using heirloom flours

A 5-day course (40 hours) accessible to experienced bakers

• Training in sourdough bread-making of sweet doughs
  

• Demonstrations of recipes such as Panettone, brioche, Kouglof, croissants...
  

• Study of theoretical, practical and organisational aspects
  

• Two years' professional experience in sourdough baking required

A 3-day course (21 hours) open to all

• Entrepreneurial training

• Presentation and use of management tools

• Overview of the obligations of bakery business managers