Course overview

Gain the knowledge of baking and viennoiserie that will provide a perfect foundation for your future career You will learn from – and work with – some of the best chefs operating in the field of French bakery.

What you will learn

What you will learn
Spending 90% of your study time in practical workshops and training, you will prepare common, traditional, and special bread, while also having the opportunity to create leavened or puff viennoiseries. Also included is a field trip to a flour mill, together with bakery hygiene, and applied for technology courses. École Ducasse's teaching methodology favours practice in order to optimize the acquisition of hands-on techniques and skills. Each module alternates theory, demonstration and practical phases. At the end of the course, the student will be able to: - Plan the manufacturing stages - Choose the materials and raw materials needed to make pastries, chocolates and confectionery - Implement the production techniques - Set the parameters of the different cooking methods - Proceed with the assembly by assembling the different preparations to finish the productions - Work in compliance with the rules of hygiene, traceability and safety

Course details

Who is the course for?

The blend of practical training and applied business tuition makes this an ideal program for an aspiring bakery business owner. No previous degree or experience required. Potential career paths from this program include: - Entrepreneur - Baker - Bakery design - Bakery production - Caterer