Bakery Advanced Training Diploma - 13 weeks

The advanced training courses in Bakery at Lenôtre culinary arts school are designed for adults looking to train or to switch careers:

• Hobbyists and enthusiasts looking to switch careers.
• Young professionals.
• Professionals who left the trade for a while.

Given the intensity of this program, each candidate needs to be genuinely motivated by careers in pastry making or gastronomy in general.

The objective

The goal is to quickly reach a high level of qualification in 15 weeks, internship included. The École Lenôtre will provide you with the basic methods and essential techniques in bakery needed to master its skills.

Our strengths

• 13 weeks of intensive courses (520hrs, 40hrs a week).
• The training focused on repeating specific techniques, essential for mastering the Bakery art.
• Class size limited to 12 participants.
• Two weeks internship in the Lenôtre establishment.

A two-part training course

• « L’Essentiel » Work on basic recipes and techniques in bakery 6 weeks
• « La Maîtrise » Work on recipes and elaborated bakery techniques 7 weeks

Internship: 2 weeks of work placement to discover the professional universe and apply practical skills acquired during the training.

Registration and fees details

Fees for the advanced training

Fees for the 2 certificates (13 weeks of training + 2 to 6 weeks of internship) : 12 500 € VAT excluded. (15 000 € VAT included)

Fees for the certificates

Certificate « L’Essentiel » : 5 703 € VAT excluded (6 588 € VAT included)

Certificate « La Maîtrise » : 6 797 € VAT excluded (7 812 € VAT included)

Registration

The application for registration must include all the following documents:

• Completed registration application form (sent to you by email on demand)
• Copy of an official government identity card
• Curriculum Vitae
• Cover letter

After receiving these documents, we will organize an in-person, video, or online interview to assess your motivation and assess the necessary prerequisites to start the training. Given the limited number of seats in each session (12 maximum), we advise you to register at least 3 months before the starting date of your course.

Next starting dates

• February, 26th 2024, taught in French and English
• September, 2nd 2024, taught in French and English

Program

L’Essentiel

REALIZE BASIC boulangerie RECIPES AND TECHNIQUES (6 weeks)

The objective of this module is to allow students to learn the basics of baking and to master the realization of the fundamentals.

Practical lessons:

• Technology and study of the different kinds of flours
• Study of basic temperatures
• Study of the different materials used in boulangerie
• Production of bread using different fermentation techniques: poolish, organic yeast, paste yeast, liquid yeast (production of mother and refreshed yeast)
• Realization of different kneading modes: slow kneading, fast kneading (improved, intensive)
• Discovery of autolysis and bulk fermentation.
• Training in various types of shapings and dressings according to the bread: baguettes, short bread sticks, batards, round loaves, crowns, small individual breads
• Discovery of the different fermentation methods (slow fermentation, controlled fermentation, direct fermentation)
• Discovery of scarification
• Initiation to different cooking methods according to the sizes of bread
• Breads made: French country bread, traditional French baguette, classic baguette, sourdough bread, rye bread, soft bread/colored soft ​​bread (pain de mie), special breads (rye bread, wholewheat bread), crown bread…

La Maîtrise

REALIZE ELABORATED boulangerie RECIPES AND TECHNIQUES (7 weeks)

The objective of this module is to allow students to deepen their knowledge of boulangerie and to master the techniques necessary for the realization of the essentials and classics of Lenôtre House.

Practical lessons:

• Deepening and practical work of the courses of the “Essential” module
• Realization of complementary elaborated recipes:
• Realization of different types of shaping and preparations according to the breads made (baguettes, batards, miche dough, crown breads, individual rolls, fougasses, loaf bread)
• Mastering new breads such as meslin bread, bran bread, cereal bread, olive bread, dried fruits bread, fougasse, zebra bread, decorated bread…
• Viennoiseries made: galette des rois, croissant, chocolate bread, raisin bread, brioche

Internship in establishment

OPENING UP TO THE PROFESSIONAL WORLD AND APPLYING ACQUIRED SKILLS (Duration: 2 to 6 weeks)

The objective of this module is to allow students to discover the professional world. This experience is mandatory.

The internship aims at:

• Reinforcing a first previous experience
• Adopting the application of the teaching provided

By immersing yourself in the world of gastronomy (within Lenôtre production workshops or with prestigious establishments of international renown), you will be able to carry out real missions in the functions that will be yours in the future. . You will become significantly involved in the daily life of a company by working with professionals whose knowledge and skill transmission and sharing are founding principles.

On request, possibility of extending the internship to 6 weeks (maximum). At the end of the 2-week internship, a written report must be submitted to Lenôtre School Thailand and will be part of the in-company internship grade.

The “ boulangerie” certification will only be issued after validation of each of the certificates and the internship.

The pre-requisites

Eligibility for this course:

• To be aged 18 years or older
• To have a minimum level in English or French (level B1)
• To know the basics of hygiene and safety in a food environment
• To have basic knowledge of basic reasoning (calculations and logic)