Course 1: The French Baguette
- Chapter 1: Exploring the recipe
- Chapter 2: Succeeding the dough
- Chapter 3: Making baguettes
Course 2: How to produce brioche
- Chapter 1: Preparation
- Chapter 2: Producing the leavened dough
- Chapter 3: Making brioches
- Chapter 4: Ensuring the quality of your products
Course 3: The French viennoiserie
- Chapter 1: Explore the recipe
- Chapter 2: Making leavened layered dough
- Chapter 3: Making croissants
- Chapter 4: Making pain au chocolat
*Accessibility: You’ll have a 24/24 and 7/7 access to the course connecting on our learning platform during 21 days after your registration date.
The course duration is indicative. It’s important that you follow the training at your own rythm. The learning duration correspond to the course reading and rereading, to the note taking and the final test. You can reread the course 5 times and begin the quiz when you feel ready. You can take the test only 3 times.