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. Questions relating to business management can be addressed during the theories part if needed.
32 hours will be dedicated to the production in which each step of the conception of the starter, the kneading, the fermentation and the cooking will be detailed.
June 2024 Perfection Training Session
from Monday, June 3 to Friday, June 7 2024.
At training center : 40 h
Vacation periods :
there are no scheduled vacations during this training.
Registration for the June 2024 Perfection Training session
In order to register for this training session «Perfection Training»
which runs from Monday, June 3 to Friday, June 7 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 June 2024 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
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) ?