The course offered by École Internationale De Boulangerie (EIDB), "Panettone, viennoiserie and sourdough bread – Advanced course", does not lead to a diploma and is only intended for professional sourdough bakers : at least 2 years of experience as a professional on sourdough bakery, are required to attend the course.
The training takes place at the training centre on five consecutive days from Monday to Friday.
During these 40 hours of training, the trainee perfects their theoretical knowledge and practical skills as a qualified baker. Traditional and technical productions (mainly panettone, sourdough viennoiserie, but also bread) are covered.
8 hours to bring theoretical knowledge about biological and biochemical phenomena involved in the bread making process.
Up to 32 hours will be dedicated to production during which all the steps of sourdough management, kneading, fermentation and baking will be detailed. The main products covered during this week are Panettone, sourdough brioche, sourdough croissants and various regional variations.
A 4-hour period might be devoted, depending on the needs of the learners, to discuss about financial management and legal aspects of the traditional sourdough bakery business (course in French only).
May 2023 Perfection Training Session
from Monday, may 29 to Friday, June 2 2023.
At training center : 40 h
Vacation periods :
there are no scheduled vacations during this training.
Registration for the May 2023 Perfection Training session
In order to register for this training session «Perfection Training»
which runs from Monday, may 29 to Friday, June 2 2023, 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 May 2023 Session Perfection Training 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