Common documentation for all training :
«Registration procedure»
«General Terms & Conditions of Sale»
«Trainers backgrounds»
«Pedagogical means»
«Rules of procedure»
«Training prices»
Documentation for short training:
Detailed program «Introduction to the traditional bakery on natural sourdough»
Detailed program «Panettone, viennoiserie and sourdough bread – Advanced course [FR]»
Detailed program «Panettone, viennoiserie and sourdough bread – Advanced course [EN]»
Detailed program «Panettone, viennoiserie and sourdough bread – Advanced course [ES]»
Detailed program «Bien gérer sa boulangerie»
Organic Artisan Baker training documentation :
«Detailed program «Organic Artisan Baker training»
«Evaluation of the bakery title»
«Physical and psychological demands»
«VAE procedure»
Le diplôme de l'école 'Boulanger' de niveau 4 a été enregistré au Registre National des Certifications Professionnelles pour trois nouvelles années
Le détail de la certification ici : https://www.francecompetences.fr/recherche/rncp/37439/