Certified Training Program in Boulangerie

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FERRIÈRES SCHOOL LAUNCHES A NEW PROGRAM: A CERTIFIED TRAINING PROGRAM IN BOULANGERIE! DO YOU WANT TO BECOME AN ARTISAN BAKER, OPEN A BAKERY IN FRANCE OR ABROAD, OR BECOME A BAKERY CHEF IN A PRESTIGIOUS COMPANY, BY TAKING AN INTENSIVE TRAINING PROGRAM? FERRIÈRES SCHOOL’S CERTIFIED TRAINING PROGRAM IN BREAD MAKING IS PERFECT FOR YOU! Aimed at students, and professionals who are retraining, this full-time training program takes place over 6 months and includes a 2-month internship in the Ferrières Ecosystem, which is made up of 4 restaurants, a hotel, a catering department and reception rooms. Practical classes, theory lessons on raw materials, and applied sciences, will equip our students with all the techniques and expertise they need to become true boulangerie professionals upon completion of the program! The first boulangerie class at Ferrières School will begin in September 2018, apply now! PRESENTATION The program is made up of training days which take place both in the pedagogical lab and on the APP (Accelerated Professionalization Program). The APP and the in-house internship must be validated before being awarded the final certificate. Upon completion of the program, students can decide to take an internship in an external company which has been approved by Ferrières. LENGTH OF THE TRAINING PROGRAM School year commences: 24 September 2018 6 months full-time, totaling 900 training hours, including: Theory classes Practical work Educational visits Conferences Exams 2-month Internship in a Company (within the Ferrières Ecosystem) Possibility to add-on a “VIENNOISERIES” module: 2 weeks of extra training The curriculum will be validated after completion of the 2-month internship. Training program taught in French and consecutively translated into English. PROGRAM PROFESSIONAL CULTURE The boulangerie world and its history Product names and vocabulary in boulangerie The “wheat, flour, bread” industry RAW MATERIALS The origin of flour: wheat The composition and quality of flour Classifying, correctly measuring, and testing flour Milk Fats Eggs and fresh products of animal or vegetable origin Water, salt and sugar Frozen products, vacuum packed, or tinned Fresh yeast/natural leaven Corrective agents PRACTICAL WORK IN BREAD MAKING The different stages of bread making Professional material and equipment Using different types of leaven Kneading techniques (manual and mechanical) Introduction to artistic decorative elements Working with puff pastry and fermented dough Making traditional French baguettes and specialty bread Making brioches and related products APPLIED SCIENCES Food constituents Nutrition Applied microbiology Food preservation Hygiene measures (HACCP) Prevention of occupational hazards Layout and fittings of premises Stock control Safety on the premises (Environmental Health Protection) Sales and marketing techniques for products

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Ferrieres Paris

Choosing to studyatFerrières School is launching a career in a sector in constant growth and which offers innumerable professional opportunities all over the world.?Only 15.5 miles away from the heart of the city of lights Paris, equally close to both Paris’ major International Airports (Orly and Roissy Charles de Gaulle), Ferrières is easily accessible from the center of Paris by public transportation. Read Less

Ferrières-en-Brie , Paris + 1 More Less

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Certified Training Program in Boulangerie

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Ferrieres Paris

Ferrieres Paris

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