The French Baguette

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 French baguette.
• Produce French baguettes.
• Correct manufacturing defects.

SALES REPRESENTATIVE 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 production.
• Explain the manufacturing process of the bread dough adapted to a baguette.
• Advise your customer on the manufacturing process of a French baguette and the corrective actions to be taken in case of manufacturing defects.

• Professional in charge of bakery products/pastry
• Product team leader
• Sales representative
• Distributor of ingredients

PREREQUISITE

• No prerequisites

EQUIPMENT REQUIRED

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

• A recipe suitable for different kneading machines and ovens.
• Pictures of the manual shaping from different angles for learning purposes.
• Tips and tricks to adapt the recipe to your environment.
• Training certificate to be used with your customers or in your professional environment.

TEACHING METHOD

The “The French Baguette” 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.

The French baguette course is divided into 3 chapters:

Chapter 1 : Exploring the recipe

• What is the recipe?
• What materials are needed to make the classic French baguette ?

This chapter will help you to get organized before you start production.

Chapitre 2 : Making the dough work

• What is the role of each ingredient in making the dough ?
• What happens during the kneading process ?

Chapitre 3 : Making baguettes

• What happens from the shaping of the baguette to the baking and storage?
• How to identify and resolve defects in a baguette?

This chapter includes video explanations to show you each step of the process. You will also find many tips on how to adapt the recipe to your environment

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.