Once they graduate, apprentices will be highly qualified professionals with a perfect grasp of how to create and produce bread, viennoiserie products, sandwiches, and bread-based dishes. They will master the professional techniques required for the continuous optimisation of production while complying with hygiene rules and reducing occupational hazards. They will also be able to calculate production costs in accordance with the quality criteria defined by the company and the legislation in force. They will be able to manage a production team and take part in sales. Their understanding of the products’ nutritional properties will enable them to sell them to customers.
They will know the general principles of sustainable development (social, economic, and environmental) and will be able to implement some of them. Eventually, they will be capable of starting or acquiring, and managing their own business. Are you ready to live your passion?
Bakery BP (Brevet Professionnel)
Are you passionate about baking? Do you want to learn more and widen your understanding?
Our bakery BP is a state-recognised level IV course recorded with the RNCP. This course allows students to split their time between the School and work experience, in order to put into practice the skills acquired at the School while familiarising themselves with the world of work, its atmosphere, its codes, and its pace. Only in French.