Organic bakery employee
L'école internationale de boulangerie offers you a course dedicated to learning the practical aspects of organic baking with natural sourdough.
is this training for me?
This training leads to certification and is eligible for financing by the CPF, OPCOs, the FNE, France Travail, etc., for French residents.
Individual
You're looking to retrain or to start working in a organic and sourdough bakery as an employee
You want to maximise your chances of finding a job in an organic sourdough bakery?
Company
You have a bakery, a restaurant, a status of farmer-baker...
You have difficulty finding trained staff for your bakery.
And you're looking for solid practical training for your employees or new recruits that will enable them to become independent quickly.
Key points to remember
l'école internationale de boulangerie is the fruit of more than twenty years' expertise in the bakery industry
This course allows people who have never practised baking, or who have learnt about it empirically or by mimicry, to become completely independent in a bakery production area.
The studied processes and recipes will focus on natural sourdough bread-making and organic products.
The skills acquired will be validated by a practical examination at the end of the course, assessed by an independent jury, leading to the acquisition of skills block BC03RNCP37439 of the level 4 baker's diploma registered with the RNCP. This block is acquired for life.
Please note that this course does not prepare you for all the blocks in the diploma, only the practical block. Obtaining this block alone does not allow you to register with the chambre des métiers to set up your own business.
The dates of our next training courses
This course takes place over 9 weeks with a total of 352 hours of training. It is possible to enrol in the training until the last working day before the start of the training, if there is availability.
Enrolment requests are processed in the chronological order of receipt of complete applications. Since registration is only effective and recorded after a 10-day withdrawal period and the payment of the deposit, it is possible that the counter still shows available places while the school is already processing ongoing applications. Therefore, the submission of your complete application does not guarantee your registration in any case, as it will only be effective after confirmation from the secretariat.
And more specifically, what is included in this training?
A comprehensive 9-week course combining theory, practice and work placements in companies
- At the school3 weeks
- Internship3 weeks
- At the school3 weeks
Bread-making theory
Organisation of production
Milling
Work in a bakery laboratory
Making common breads - Viennese pastries - Biscuits
A 3 week in-company work experience period
Practical demonstrations assessed by an independent jury
The detailed program
A patient and competent educational team to support you throughout your training course.
- Module 1
Breadmaking theory - Production organisation - Milling
Objective: to acquire the theoretical bases necessary for a good bakery practice
At the end of this module, you will be able to :
understand the processes involved in natural sourdough fermentation
organise your production and manage your sourdoughs
discuss practical issues with your flour suppliers
- Module 2
Working in a bakery laboratory - making your first doughs
Objective: to discover the production environment and learn the basics of making sourdough bread.
At the end of this module, you will be able to :
work in a bakery production laboratory and use different types of equipment
apply basic health and safety rules
use different natural sourdough bread-making techniques on a ‘ country bread’ and wheat sourdough base
- Module 3
Making standard breads - viennoiserie - biscuits
Objective: To master a complete range of bread, viennoiserie and biscuit recipes.
At the end of this module, you will be able to :
be completely autonomous in production, mastering fermentation and all the stages from shaping to baking
make different types of bread (rye, khorazan, small spelt, gluten-free)
produce a whole range of bakery products (biscuits, viennoiseries, brioches)
analyse your finished products
- Module 4
Company work placement
Objective: to discover a real-life professional environment
At the end of this module, you will be able to :
Depending on your situation, this work placement will enable you to discover companies corresponding to your wishes or to maintain contact with your company (if you are already employed).
Be at least 18 years old
Correct use of written and spoken French (level "A2" or higher)
Mastery of basic calculation rules (proportionality, etc.)
Basic knowledge of spreadsheet software
Testimonials
The opinion of over 1,000 people trained since 2007
An exceptional school in every way: the environment, the working conditions, the friendliness and high standards, the quality of the supervision and the depth of the teaching.
Training that exceeded my expectations. With a team that was as close as possible to my expectations and questions. In an ideal setting to concentrate on my project.
I really liked the work-study programme with the companies in the network, which allowed me to see in action all the work and organisation I'd learnt at school.
It was a great human and professional experience for me as a baker who came from a conventional background. Thank you very much!
I didn't know what to expect when I arrived, but this experience has been a turning point, a springboard in my life. Thank you to all the team and the group.
A very dense and rich course, both professionally and on a human level.
Great teaching staff, available and ready to listen to everyone at all times.
You can't get enough of the magnificent setting and the beautiful lights of the valley,
For all these reasons, I highly recommend this course, which is well worth the effort (and the cost! ;)) and changes your life!
The EIDB is a blast! Experiencing an adventure like this at such a special time in your life is a great boost to your career change ambitions! You feel really equipped to go all the way.
Thank you to the whole team and to Thomas for this unforgettable moment. Long live EIDB!
The training venue, the teaching and administrative team, the course content - everything is extremely professional, yet relaxed at the same time! I'd like to thank you all.
Financing available for French residents from OPCO EP, FNE, CPF, France Travail (ex-Pôle Emploi)...
6 weeks‘ training at the centre, 3 weeks’ in-company work experience
Access to expertise developed over many years in natural sourdough breadmaking
Official recognition through validation of a block of skills registered with the RNCP
Access to l'école Internationale de Boulangerie network (professionals, companies specialising in bakery equipment, trainees, etc.)
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What is the Club EIDB?
It is an intranet that gives users access to a wide range of functions.
In particular, you can submit an application for a training session at the École internationale de boulangerie, as well as:
download a personal quote
discuss technical and business issues on a forum...
access the school's recipe book
access all the information you need to organise your training course
start a training registration
access a list of suppliers of bakery equipment and services
consult a marketplace with ads regarding everything related to organic and sourdough baking