The Fundamentals of Industrial Bread Making – In-Person Course

Production and Processing Professional in the BVP:

• Professionals involved in industrial manufacturing: production team leader, manufacturing operator.

Professional in the development, innovation, and analysis of baked goods:

• R&D Managers and Technicians in BVP

No prerequisites.

• Materials for taking notes.
• Digital Platform for Completing Questionnaires
• To be able to work in a professional setting on a production line as part of the hands-on training.

Registration is possible at any time.

To do so, you must submit a contact request. Baguette Academy will get back to you within 48 hours and guide you through every step of your training program:

• A personalized consultation to assess your needs and goals, so we can design a training program that is perfectly tailored to your company.
• Your approval of our proposal and the planning of your project.
• Organization and logistical preparation for the training in collaboration with your dedicated coordinator.
• The trainer will first spend time at your facility to identify your challenges, production constraints, and specific needs in order to tailor the training content and examples as effectively as possible.

The training can be conducted within 2 to 6 weeks after the order is confirmed, depending on the trainer’s availability, the location, and logistical constraints.

This training course is conducted exclusively in person.

This training course consists of two parts:

1. A theoretical training course to learn the fundamentals of bread making: This first step allows participants to build on their technical knowledge and gain a better understanding of the various stages of the bread-making process.
2. Putting what they’ve learned into practice directly on the job: Participants are invited to visit the production line to observe the processes, handle the dough, and tackle real-world situations. This hands-on experience allows them to apply the concepts covered during the theoretical portion of the course, while discussing real-world scenarios encountered in production.

The training is led by an instructor who specializes in bread, pastries, and desserts and has hands-on expertise and experience in the industrial sector.

A quiz will be administered at the end of the hands-on training to certify completion of the course. By achieving a score of 80% on the final assessment, employees will be certified as having completed the in-person training.