Key French bakery recipes

PROFESSIONAL IN CHARGE OF BAKERY PRODUCTS, PASTRY OR PRODUCTION TEAM LEADER

• Identify the ingredients and their roles.
• Detail the steps involved in making bread dough suitable for a baguette, brioche dough and leavened layered viennoiserie.
• Produce French baguettes, brioches and viennoiseries (croissants and pains au chocolat).
• Correct manufacturing defects.

SALES REPRESENTATIVES OR DISTRIBUTOR OF INGREDIENTS IN THE FIELD OF BAKERY AND/OR PASTRY.

• Identify and advise your customer on the choice of these raw materials for their productions.
• Explain the process of making bread dough suitable for a baguette, brioche dough and leavened layered viennoiserie.
• Advise your customer on the manufacturing process of a French baguette, a brioche or viennoiseries.
• Identify the corrective actions to be taken in case of manufacturing defects encountered by your customer.

• Professionals in charge of bakery products
• Production team leaders
• Sales representative or distributor of ingredients in the field of bakery and/or pastry.

PREREQUISITE

• No prerequisites

EQUIPMENT REQUIRED

• Have a mobile phone, tablet or computer.
• Have internet/web access and an email address.

• Quick and fun training.
• Explanatory videos for each key step.
• Tips and tricks from our experts to adapt the recipes to your environment.
• A training certificate to show your clients or your professional environment.

TEACHING METHOD

The “Key French bakery recipes” course provides knowledge and know-how directly related to your professional practices. The training is interactive and includes all types of resources (text, image, sound and video). The theory and knowledge phases are combined with application in the form of self-correcting activities. The successful completion of these activities will attest to your attendance at the course.
The training is intended to be as practical as possible so that you can instantly reproduce the skills you have learned in your working environment. The aim is to go at your own pace, so you will be able to read the course chapters in the desired order and repeat them as many times as necessary.

How to produce a baguette ?

• Chapter 1: Exploring the recipe
• Chapter 2: Making the dough work
• Chapter 3: Making the baguettes

How to produce brioche ?

• Chapter 1: Preparing for production.
• Chapter 2: Producing the leavened layered dough.
• Chapter 3: Shaping the brioches.
• Chapter 4: Ensuring the quality of your products.

How to produce viennoiseries ?

• Chapter 1: Exploring the recipe.
• Chapter 2: Making a successful leavened layered viennoiserie.
• Chapter 3: Making the croissant.
• Chapter 4: Making the pain au chocolat

Accessibility : To access the course, you need an internet connection and a computer, tablet or mobile phone. Once you have registered, you have 24/7 access to the course from our training platform for 21 days from the date of registration.
If necessary, a user guide will help you to use your training space, and we answer all your questions on helpdesk@baguetteacademy.com
Do you have a disability ? Contact us and we will help you with your training.