Organic bakery employee

L'école internationale de boulangerie offers you a course dedicated to learning the practical aspects of organic baking with natural sourdough.

Why

is this training for me?

This training leads to certification and is eligible for financing by the CPF, OPCOs, the FNE, France Travail, etc., for French residents.

Individual

  • You're looking to retrain or to start working in a organic and sourdough bakery as an employee

  • You want to maximise your chances of finding a job in an organic sourdough bakery?

Company

  • You have a bakery, a restaurant, a status of farmer-baker...

  • You have difficulty finding trained staff for your bakery.

  • And you're looking for solid practical training for your employees or new recruits that will enable them to become independent quickly.

Key points to remember

Key points to remember

l'école internationale de boulangerie is the fruit of more than twenty years' expertise in the bakery industry

  • This course allows people who have never practised baking, or who have learnt about it empirically or by mimicry, to become completely independent in a bakery production area.

  • The studied processes and recipes will focus on natural sourdough bread-making and organic products.

  • The skills acquired will be validated by a practical examination at the end of the course, assessed by an independent jury, leading to the acquisition of skills block BC03RNCP37439 of the level 4 baker's diploma registered with the RNCP. This block is acquired for life.

  • Please note that this course does not prepare you for all the blocks in the diploma, only the practical block. Obtaining this block alone does not allow you to register with the chambre des métiers to set up your own business.

Calender

The dates of our next training courses

This course takes place over 9 weeks with a total of 352 hours of training. It is possible to enrol in the training until the last working day before the start of the training, if there is availability.

Du 21/10/2024 au 18/12/2024

4 places restantes

Enrolment requests are processed in the chronological order of receipt of complete applications. Since registration is only effective and recorded after a 10-day withdrawal period and the payment of the deposit, it is possible that the counter still shows available places while the school is already processing ongoing applications. Therefore, the submission of your complete application does not guarantee your registration in any case, as it will only be effective after confirmation from the secretariat.

Content

And more specifically, what is included in this training?

A comprehensive 9-week course combining theory, practice and work placements in companies

  • At the school3 weeks
  • Internship3 weeks
  • At the school3 weeks
27 hoursTheoretical courses
  • Bread-making theory

  • Organisation of production

  • Milling

220 hoursPractical lessons
  • Work in a bakery laboratory

  • Making common breads - Viennese pastries - Biscuits

105 hoursWork-placements
  • A 3 week in-company work experience period

15 hoursExamination
  • Practical demonstrations assessed by an independent jury

Program

The detailed program

A patient and competent educational team to support you throughout your training course.

  • Module 1

    Breadmaking theory - Production organisation - Milling

    Objective: to acquire the theoretical bases necessary for a good bakery practice

    At the end of this module, you will be able to :

    • understand the processes involved in natural sourdough fermentation

    • organise your production and manage your sourdoughs

    • discuss practical issues with your flour suppliers

  • Module 2

    Working in a bakery laboratory - making your first doughs

    Objective: to discover the production environment and learn the basics of making sourdough bread.

    At the end of this module, you will be able to :

    • work in a bakery production laboratory and use different types of equipment

    • apply basic health and safety rules

    • use different natural sourdough bread-making techniques on a ‘ country bread’ and wheat sourdough base

  • Module 3

    Making standard breads - viennoiserie - biscuits

    Objective: To master a complete range of bread, viennoiserie and biscuit recipes.

    At the end of this module, you will be able to :

    • be completely autonomous in production, mastering fermentation and all the stages from shaping to baking

    • make different types of bread (rye, khorazan, small spelt, gluten-free)

    • produce a whole range of bakery products (biscuits, viennoiseries, brioches)

    • analyse your finished products

  • Module 4

    Company work placement

    Objective: to discover a real-life professional environment

    At the end of this module, you will be able to :

    • Depending on your situation, this work placement will enable you to discover companies corresponding to your wishes or to maintain contact with your company (if you are already employed).

Prerequisites
  • Be at least 18 years old

  • Correct use of written and spoken French (level "A2" or higher)

Recommended skills
  • Mastery of basic calculation rules (proportionality, etc.)

  • Basic knowledge of spreadsheet software

Testimonials

The opinion of over 1,000 people trained since 2007

Olivier B.

An exceptional school in every way: the environment, the working conditions, the friendliness and high standards, the quality of the supervision and the depth of the teaching.

Grégory H.

Training that exceeded my expectations. With a team that was as close as possible to my expectations and questions. In an ideal setting to concentrate on my project.

I really liked the work-study programme with the companies in the network, which allowed me to see in action all the work and organisation I'd learnt at school.

It was a great human and professional experience for me as a baker who came from a conventional background. Thank you very much!

Guillaume G.

I didn't know what to expect when I arrived, but this experience has been a turning point, a springboard in my life. Thank you to all the team and the group.

Olga P.

A very dense and rich course, both professionally and on a human level.

Great teaching staff, available and ready to listen to everyone at all times.

You can't get enough of the magnificent setting and the beautiful lights of the valley,

For all these reasons, I highly recommend this course, which is well worth the effort (and the cost! ;)) and changes your life!

Fabrice B.

The EIDB is a blast! Experiencing an adventure like this at such a special time in your life is a great boost to your career change ambitions! You feel really equipped to go all the way.

Thank you to the whole team and to Thomas for this unforgettable moment. Long live EIDB!

Emmanuel A.

The training venue, the teaching and administrative team, the course content - everything is extremely professional, yet relaxed at the same time! I'd like to thank you all.

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10 845.00 € HT
soit 13 014.00 € TTC
  • Financing available for French residents from OPCO EP, FNE, CPF, France Travail (ex-Pôle Emploi)...

  • 6 weeks‘ training at the centre, 3 weeks’ in-company work experience

  • Access to expertise developed over many years in natural sourdough breadmaking

  • Official recognition through validation of a block of skills registered with the RNCP

  • Access to l'école Internationale de Boulangerie network (professionals, companies specialising in bakery equipment, trainees, etc.)

EIDB

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What is the Club EIDB?

It is an intranet that gives users access to a wide range of functions.


In particular, you can submit an application for a training session at the École internationale de boulangerie, as well as:

  • download a personal quote

  • discuss technical and business issues on a forum...

  • access the school's recipe book

  • access all the information you need to organise your training course

  • start a training registration

  • access a list of suppliers of bakery equipment and services

  • consult a marketplace with ads regarding everything related to organic and sourdough baking