This non degree training is suitable for beginners, amateurs and professionals and has been designed with future managers in mind.
The training focuses specifically on sourdough based, organic bakery products and lasts 40 hours.
It will take place at our training centre over a period of five consecutive days from Monday to Friday, 8 hours a day.
One day will focus on theoretical aspects, whilst the other four days will focus predominantly on production.
The aim of this 40 hours training is to introduce future managers to traditional yeast-based, organic bakery products.
Major objectives of this initiation training include the opportunity to provide the future managers management skills which will allow them to better understand the engineering of their own projects and the possibility to manage production teams with good cooperation following an acquisition of some basic techniques.
Please, be aware that, currently, this training is provided in French only.
You need a proper level in French to be able to follow the theoretical and practical courses.
Are you a professional baker already working with sourdough ? If yes, please contact us about our English training "Panettone, viennoiserie and sourdough bread – Advanced course (EN)"
July 2024 « Introduction to the traditional bakery on natural sourdough » session planning
from Monday, July 1 to Friday, July 5 2024.
At training center : 40 hrs
Vacation periods :
there are no scheduled vacations during this training.
Registration for the July 2024 « Introduction to the traditional bakery on natural sourdough » Session
from Monday, July 1 to Friday, July 5 2024.
In order to register for this training session which runs from Monday, July 1 to Friday, July 5 2024, you must ask for the documentation which
contains the schedule and rates of this training, as well as the contract you must return signed.
In order to make this request, please use
the "contact" form.
Your registration will be confirmed upon receipt of this contract.
Participation cost estimate & Syllabus for the July 2024 « Introduction to the traditional bakery on natural sourdough » Session
You can ask for the documentation, which contains the cost estimate and the syllabus of this training.
To do that request, please use the "contact" form
July 2024 « Introduction to the traditional bakery on natural sourdough » session 2 planning
from Monday, July 8 to Friday, July 12 2024.
At training center : 40 hrs
Vacation periods :
there are no scheduled vacations during this training.
Registration for the July 2024 « Introduction to the traditional bakery on natural sourdough » Session 2
from Monday, July 8 to Friday, July 12 2024.
In order to register for this training session which runs from Monday, July 8 to Friday, July 12 2024, you must ask for the documentation which
contains the schedule and rates of this training, as well as the contract you must return signed.
In order to make this request, please use
the "contact" form.
Your registration will be confirmed upon receipt of this contract.
Participation cost estimate & Syllabus for the July 2024 « Introduction to the traditional bakery on natural sourdough » Session 2
You can ask for the documentation, which contains the cost estimate and the syllabus of this training.
To do that request, please use the "contact" form
July 2024 « Introduction to the traditional bakery on natural sourdough » session 3 planning
from Monday, July 15 to Friday, July 19 2024.
At training center : 40 hrs
Vacation periods :
there are no scheduled vacations during this training.
Registration for the July 2024 « Introduction to the traditional bakery on natural sourdough » Session 3
from Monday, July 15 to Friday, July 19 2024.
In order to register for this training session which runs from Monday, July 15 to Friday, July 19 2024, you must ask for the documentation which
contains the schedule and rates of this training, as well as the contract you must return signed.
In order to make this request, please use
the "contact" form.
Your registration will be confirmed upon receipt of this contract.
Participation cost estimate & Syllabus for the July 2024 « Introduction to the traditional bakery on natural sourdough » Session 3
You can ask for the documentation, which contains the cost estimate and the syllabus of this training.
To do that request, please use the "contact" form
The registrations are done through our intranet 'Le Club EIDB'.
You must create an account to start your registration.
Sign up on the Club.
L'école est heureuse de vous présenter la Formation Salarié(e) en boulangerie bio
Vous souhaitez vous reconvertir, apprendre la panification au levain naturel et vous préférez être salarié(e) ?