Physical and psychological requirements

This information page is intended primarily for trainees of the Artisan Boulanger Bio training course. The information on physical difficulties may apply to all training courses.

In addition to the basic health and safety rules that trainees must respect (see General Terms and Conditions of Sale and the school's Internal Rules), the courses on offer involve a certain number of constraints that trainees should be aware of before committing to them.

This information is also discussed during the telephone interviews which are a prerequisite for enrolment. The accumulation of these constraints can lead to a significant risk of mental and physical fatigue. The information below is included as an appendix in the quotations and contracts for long courses.

By enrolling, trainees guarantee that they have no contraindications to following the entire course.


Strenuous postures

Production activities in the laboratory involve prolonged standing for several consecutive hours, accompanied occasionally by stepping.

The loading of products into the ovens requires an 'arms over shoulders' posture which is considered to be physically demanding.

Carrying and handling heavy loads

The trainee regularly handles heavy loads such as 25 kg sacks of flour, buckets of ingredients or during repeated emptying of the kneading troughs.

Activities inherent to baking are carried out on a daily basis. These include 

- cleaning the mixers and other equipment used,
- wet cleaning of the floor, moving all the elements of the laboratory (lathes, mixers and other equipment),
- maintenance of common areas

Work environment

Every day, trainees will be working in an environment where flour is handled. Flour can be sensitising or even allergenic (note: masks are available for trainees, but their use increases the respiratory load).

The presence of ovens can lead to high ambient temperatures in the laboratory.

Intensive pace of the training

Production days are often fast-paced, sometimes followed in the evening by personal work on business plans and production spreadsheets.

During production phases, trainees must be constantly vigilant with regard to their current production, their own safety and the safety of other people working in the laboratory.
Trainees are confronted with the daily pressures associated with the world of entrepreneurship: financial and human commitments, etc.

Trainees are faced with the constraints associated with retraining: acquiring all the business and entrepreneurial skills associated with the new profession. This represents a huge amount of information to integrate. All of this in a context that is outside the trainee's daily 'comfort zone': a new place, new people, new equipment, new vocabulary, etc.

During periods of work experience in companies, the trainee will have to manage the logistics of the work experience themselves (geographical travel, accommodation, catering). They will also have to adapt to the host company's working hours.