The Essentials (ingredients)

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

• Describe the essential ingredients in baking and pastry-making: composition, types, names, manufacturing processes, characteristics, quality criteria and roles in baking and pastry-making.
• Keep and store each ingredient correctly.
• Select the raw materials adapted to your productions.

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

• Describe the essential ingredients in baking and pastry-making: composition, types, names, manufacturing processes, characteristics, quality criteria and roles in baking and pastry making.
• Keep and store each ingredient correctly.
• Identify the essential raw materials in baking and pastry-making adapted to a customer’s production and advise him/her on them.

• Professionals in charge of bakery and pastry products
• Production team leader
• Salesperson or distributor of ingredients in the bakery and/or pastry field

PREREQUISITES

• No prerequisites.

EQUIPMENT REQUIRED

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

• Animations to understand the cultivation and manufacture of these raw materials.
• Voiceover available.
• Training exercises and tips and tricks.
• Training certificate.

TEACHING METHOD

The “Bakery fats” 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 yeast and wheat pack will help you understand both ingredient’s role in bread making, and will allow you to be able to choose the right products to optimize your production.

Therefore, you’ll have access to 6 online courses :

Course 1 : Wheat

• Chapter 1: What do we need to know about wheat?
• Chapter 2: How do we go from grain to bread?
• Chapter 3: Where is this ingredient found?

To have more details on the course about this cereal, you can check the course sheet here.

Course 2 : Wheat flour

• Chapter 1: Discovering the know-how of the miller.
• Chapter 2: Knowing your flour.
• Chapter 3: Controlling production.

You can find more details about the wheat flour online course here

Course 3 : Yeast

• Chapter 1: Origins and culture of yeast.
• Chapter 2: Baking yeast – types, formats, packaging.
• Chapter 3: Choosing your yeast – tips and tricks.

To have more details about yeast course, please check the course sheet here.

Course 4 : The butter

• Chapter 1: Composition and production of butter.
• Chapter 2: Types, designations and storage of butter.
• Chapter 3: Applications and roles of butter in baking.

Course 5 : The margarine

• Chapter 1: Composition and production.
• Chapter 2: Margarine in baking.

Course 6 : Vegetable oils

• Chapter 1 : Composition and production of oils.
• Chapter 2 : The different types of oil.
• Chapter 3 : Oils in baking.

*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.