- FAQ and Lexicon
Baguette Academy FAQ and Glossary
- FAQ
Frequently Asked Questions of Baguette Academy
I am a beginner and wish to train in the bakery profession, is it possible with Baguette Academy?
Baguette Academy’s online courses will enable you to acquire the fundamentals necessary for the practice of the baker’s profession. If you are a beginner, it is important that you practice alongside your learning.
Could I review the course a second time ?
Baguette Academy offers you the opportunity to review the course you are taking. The access duration to a course varies depending on its length. We invite you to consult the training sheet of the course for more information. In the end, you will only be able to take the final test twice.
What are the changes following the CPF decree of 04/30/2024?
What is it to know ?
- The amount will be adjusted each year according to the consumer price index.
- The €100 can be funded by the employer or an OPCO.
- The decree came into effect on May 2, 2024.
Is it possible to be exempted from this charge?
Yes, certain profiles may have the possibility of not paying this charge, such as:
- Job seekers
- Employees whose training is co-financed by their employer through a collective agreement (including sectoral contributions)
- Employees undergoing professional retraining
- Employees with a permanent disability of at least 10% or those suffering from an occupational disease/work accident.
How long does a bakery training with Baguette Academy last ?
This will depend on your objective and the choice of the path you make. The online courses last between 45 minutes and 2 hours each. The duration of your learning will also depend on the number of courses you wish to follow. As for the in-person and custom training, the duration is defined with you but averages from 3 to 8 days.
What is the purpose of the Baguette Academy mediator ?
In the common interest of the stakeholders, Baguette Academy has decided to call upon a mediator. A mediator is a neutral and independent person who helps to resolve problems. Their role is to facilitate discussions between the different parties and to find fair solutions for everyone. We have called upon a mediator to ensure transparency and protect your interests. We would like to clarify that this measure does not affect your access to the site or your experience as a user. Our priority is to maintain a secure, respectful, and law-abiding online environment. If you have questions, concerns, or ideas, we encourage you to contact us via our contact page. We are here to listen to you and improve our services based on your feedback.
Should I do internships during the CAP Boulanger ?
No, as a free candidate, an internship in a company is not mandatory to take the CAP Boulanger exam. However, it is highly recommended to do an internship in a company to gain practical experience and a better understanding of the baker’s profession, which can help in passing the exam. Internships allow candidates to familiarize themselves with bread-making techniques, work in real production conditions, and interact with professionals in the field. Although it is not a requirement, it can greatly contribute to the success of the exam.
Can I use my Personal Training Account (CPF) to finance a training course?
The CPF is a system that allows any active person, from the age of 16 (or 15 in an apprenticeship contract), to accumulate training rights that can be used throughout their professional life. These rights are accrued at a rate of 500 euros per year, up to a limit of 5,000 euros, and then 800 euros per year, up to a limit of 8,000 euros for employees with low or no qualifications. To access your CPF and use your rights, you must log in to your account on the official CPF website and choose the training you wish to undertake from the eligible courses. Starting from May 1, 2024, a remaining charge of 100 euros will be required from the beneficiary.
We offer two training courses eligible for CPF :
- CAP Boulanger 100% online
- CAP Boulanger hybrid
Registration for these courses is done directly through the Mon Compte Formation website. As soon as we receive your request, we will send you the necessary documents for your application.
How to register for the CAP Boulanger exam ?
As a private candidate for the CAP Boulanger certification, you must carry out the registration procedures for the exam in the academy to which you belong. For that, you need to :
- Register online on the website of the Ministry of Education of your academy right here in October/November of the year preceding the exam. You will then have about 6 weeks to finalize your registration to take the CAP Boulanger. If you exceed this deadline, you will have to wait until next year.
- Complete, sign, and return the registration confirmation sent by your academy to your home in December. A confirmation of registration validation is sent by email.
Important details :
- You can only register for one CAP specialty per calendar year.
- When registering for the exam, you will have the choice to take certain teaching units depending on your background and project. The validated teaching units remain valid for five years.
- Information on examination regulations can be found here.
- You will receive a convocation by postal mail, indicating the date and times of the exams, as well as the necessary and prohibited materials.
What do our indicators on the homepage correspond to ?
The indicators allow users to inform themselves about the level of quality of our training courses.
Find the meaning of the indicators in our Glossary.
I am disabled and wish to follow a training course offered by Baguette Academy. Is this possible?
You have a disability, contact us !
We will take your needs into account and study possible accommodations adapted to your disability.
You can contact us at 04 28 29 02 24 or at the following email address: [email protected].
To inquire about your rights and assistance in professional training, we invite you to contact agefiph Auvergne Rhône Alpes:
• By phone: 0 800 11 10 19 (free call)
• By email : [email protected]
• By mail : Parc D’Affaires De Saint-Hubert, 33 Rue Saint Théobald, 38080 L ISLE D’ABEAU
For more information, here are some useful links :
Why doesn't Baguette Academy offer practical training courses lasting several weeks ?
Our choice is to allow you to acquire precise knowledge step by step (e.g., the French baguette) and to quickly repeat these gestures and acquired knowledge in your production environment. You will immediately apply these new skills. Your learning will be more effective, which allows us to guarantee the success of this training. Often, in longer training courses, the learner cannot retain everything and loses the benefit of their investment.
Who are the "Compagnons du Devoir" in Bakery?
The Compagnons du Devoir are the heirs of the companion movement, born during the great construction projects of the Middle Ages, when cathedrals were being built (around the 12th century). Their knowledge has made them accomplished and respected individuals, moving from one construction site to another. They wore gold rings in their earlobes as a sign of their freedom. This movement provides young men and women, from the age of 15 and also post-baccalaureate, with training in manual and traditional trades, based on apprenticeship, community life, the Tour de France journey, and the transmission of knowledge “from the oldest to the youngest”. The trade of Compagnons du Devoir in Bakery Pastry was born more than 200 years ago. Today, approximately 50 young bakers and pastry chefs complete this 6-year training in France each year after touring French and worldwide bakeries. They emerge with a rich professional competence and a sense of savoir-être.
What is a "Meilleur Ouvrier de France" (MOF) in Bakery?
It is a baker who has won a prestigious competition that takes place every 4 years over 3 days and entitles them to a diploma recognized by the State and by their peers for their excellence and professionalism. Candidates are judged on tasks: organizing production, managing raw materials and preparations, producing (fermentations, kneading, breads, pastries, sweet and savory doughs, decorations, sandwiches…), hygiene, and safety. There are fewer than 100 MOF (Meilleur Ouvrier de France) in Bakery in France. They are part of the elite of French Bakery.
I wish to buy a course for my entire team, how should I proceed?
For a group purchase, you can contact us to create a manager account and learner accounts for each of your employees.
This way, you will be able to track the progress of each individual.Could I obtain a CAP with Baguette Academy?
Online courses do not allow for obtaining a CAP in baking. It is a diploma issued by the French National Education system, with no equivalent internationally and specifically tailored to the French market.
To enroll in the CAP Boulanger, you must have a place of residence in France, and the exam takes place in an accredited CFA.
Is Baguette Academy a diploma-awarding training program?
With Baguette Academy, you receive a training certificate at the end of each course upon successful completion. The questions used to validate your learning are developed with industry experts and our Academic Committee.
How do I register for Baguette Academy's online courses?
To enroll, simply purchase the course(s) you are interested in. Upon payment, you will receive a purchase confirmation by email, and your personal access codes will be provided to you, giving you access to our training platform.
By logging in, you will be able to start your learning.What are the registration procedures for a Baguette Academy course ?
Our courses are intended for professionals in the bakery sector or for individuals undergoing a career change who wish to train in the bakery profession.
We have chosen not to impose any enrollment requirements because our goal is to reach as many people as possible.
We remain at your disposal for any advice you may need.How much does a bakery course at Baguette Academy cost ?
The cost of the training depends on the method you wish to follow as well as your professional objective.
If you want to purchase individual online courses, we invite you to check our training catalog. Digital learning saves you time by avoiding the need to conduct your own documentary or video research. Additionally, you do not incur any travel expenses to a training center.
If you wish to be accompanied by a French teaching baker, you can contact us to set up a tailored program.
- Glossary
Baguette Academy Glossary
Stretch the dough
After tightening the shaping, give the desired length
Proofing
Period of fermentation that occurs between the first shaped loaf and the first loaf put in the oven
Autolysis
Unfermented dough, with or without salt, that is allowed to rest before classic kneading. Autolysis decreases tenacity, increases tolerance, and extensibility.
Couch
Linen canvas on which the bread rises. The layers absorb the moisture from the bread.
Lame cuts
Incisions made on the bread before baking.
Crusting
Dough or dough piece whose periphery is in contact with the air and dries out. The humidity is too low.
Relaxation
Resting period of the dough pieces between scaling and shaping (forming)
Elasticity
The ability of a dough to return to its original position after deformation
Extensibility
The ability of a dough to stretch without breaking
Shaping
Operation consisting of shaping a dough piece during the forming process
Strenght
Physical evolution of the dough during fermentation with an increase in toughness
Strenght (too much)
State of a dough that has lost some of its flexibility and has become too tenacious : Tight dough.
Yeast
Dough composed of wheat and rye flour, or of only one of these two ingredients, potable water, optionally supplemented with salt, and subjected to natural acidifying fermentation, whose function is to ensure the dough rises.
Sourdough starter
Personal sourdough culture
Yeast
Being unicellular from the fungus family, used to activate the fermentation process.
Malt (Extract of)
Concentrate of fermentable sugars from wheat or barley to promote fermentation..
Malt (Flour)
Sprouted barley or wheat flour to facilitate fermentation
Sourdough Bread
A homemade or traditional French bread with a pH not exceeding 4.3 and an acetic acid concentration of at least 900 ppm in the crumb. The dough is primarily fermented with sourdough, and sometimes a small amount of baker’s yeast not exceeding 0.2%.
Traditional Bread
Bread made exclusively with natural sourdough, kneaded slowly (ideally by hand), and baked in a wood-fired oven.
Stone-Ground Flour Bread
Bread made from wholemeal or semi-wholemeal flour, stone-ground according to the specifications of a decree dated March 17, 2008.
Bread Made from Flours Other than Wheat or Rye
These breads must clearly indicate the main type of flour used, ideally specifying the percentage (e.g., bread with 80% spelt).
Brown Bread
Bread made from flour with an intermediate composition between white flour and wholemeal flour, typically type 80 or 110.
Wood-Fired Bread
Bread baked directly on wood in a stone oven, where the wood burns in the baking chamber before the ashes and embers are removed for baking.
Wholemeal Bread
Bread made with flour that represents the entire composition of the wheat grain after industrial cleaning, known as type 150 flour.
Country Bread
This bread is made with white and/or semi-wholemeal flour and may include rye flour. The process avoids whitening the dough and uses fermentation initiated by a mixture of yeast and sourdough for a slightly tangy flavor and better preservation.
Rye Bread
Bread made primarily from rye flour, which may include up to 35% wheat flour. When rye flour constitutes between 10 and 65% of the recipe, the bread should be called rye bread.
Traditional French Bread
This bread is characterized by the absence of freezing and any additives during its production. It is made only with wheat flour, potable water, and salt. Fermentation is done with baker’s yeast and/or active sourdough. It may also include up to 2% fava bean flour, 0.5% soy flour, and 0.3% wheat malt flour.
Homemade Bread
Bread entirely prepared, from kneading to baking, at the place where it is sold to the final consumer. There is an exception for itinerant sales or sales at markets.
Panification
Management of a production from kneading to the end of baking.
Pointage (or Piquage)
Period of fermentation between the end of kneading and the beginning of scaling: Bulk fermentation.
Rise
Expression to describe fermentation: The dough changes in volume, it rises.
Folding
To interrupt fermentation to give toughness to the dough.
Refreshed
Working the sourdough to revive its strength. It is also called “feeding”.
Relaxation
Flowing phenomenon of the dough during resting periods.
Sweating
Period following the bread’s removal from the oven. The bread continues to lose a certain percentage of moisture.
Input
Overcooked product that was placed in an oven that was too hot.
Engagement rate
Average completion rate of training courses monitored by Baguette Academy.
Success rate
Percentage of successful final evaluations (success criterion: 80%).
Online satisfaction rate
Percentage of learners who responded to our satisfaction survey and are satisfied with the online training.
On-site satisfaction rate
Percentage of learners who are satisfied with the on-site training.
