Baking Certification Course (In Campus)
‘Les Ateliers Ferrières’ benefits from the knowledge and the facilities of "Ferrières, the School of French Excellence" and provides beginners and professionals with fundamental competencies needed to become a top-level food artisan. French and international learners are introduced to comprehensive technical skills aiming at expanding their horizons and deepening their knowledge.
- Up-to-date CV
- Motivation letter
- Copy of your valid passport
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Duration: 3 months in Ferrieres' on-site units
Objective: Fundamentals of French Baking
- Practical course
- Bread making:
Classic baguette, Traditional baguette, Country bread, Whole wheat bread, Normandy Pain Brié, Sourdough bread, Rye bread, Spelt bread, Whole grain bread, Ciabatta
Croissant, Pain au Chocolat, Chelsea bun, Viennois milk bread, White sliced bread, Brioche, Flaky Brasillé, Kouign amann
- Technical course
- History of baking and its evolution
- Wheat-to-bread supply chain (wheat, flour, bread)
- Glossary and kitchen uniform
- Organisation and setting up of the work area
- Bread baking glossary
- Wheat: from cultivation until milling
- Flour: composition, varieties, measures and mixes
- Basic ingredients (water, salt, yeast, sugar, milk, eggs, fat, ready-to-use egg products)
- Making of Viennoiserie
6 000€ - including admission fees, knife kit and uniform
About this institute
Ferrières, the School of French Excellence
With the aim of becoming the preferred school for Hospitality, Gastronomy and Luxury professionals, Ferrières is taking higher education to a whole new level, providing students with a unique educational experience. It teaches the expertise, «Savoir être» and luxury codes...
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