Apprenticeship course Bakery CAP
If you are between 15 and 29 years old, get your Bakery CAP in apprenticeship for 1 year or 2 years.
Our bakery CAP is a state-recognised level V 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.
Once they graduate, apprentices will be highly qualified professionals with a perfect grasp of bakery, viennoiserie, and bakery catering production techniques, as well as notions of hygiene, traceability, health & safety, and sustainable development. They will be involved in the goods-in process and the storage of ingredients as well as the production and storage of finished products. They will contribute to the merchandising of finished products and provide information for sales assistants, thereby taking part in sales process. By acquiring further knowledge and taking other courses, they will be able to take on responsibilities and eventually envisage starting, or buying, and managing their own business. Only in French.
Apprenticeship course Bakery CAP
If you are between 15 and 29 years old, get your Bakery CAP in apprenticeship for 1 year or 2 years.
Duration and place :
Conditions of admission – Applicants must:
Programme:
CAP in one year
CAP in two years
Cost:
Free course, excluding cost of professional clothes and briefcase (approx. €350). An order form will be provided by the School with a letter sent before the start of the new school year
Salary:
The apprentice’s monthly salary is calculated as a percentage of the minimum wage, depending on their age and year of study
Application procedure:
Send a complete application file, with all the requested supporting documents. Only complete application files will be processed and examined by the admissions committee
Continuing training at the School:
Professional opportunities:
Sectors
Types of jobs
Vocational training Bakery CAP
If you are 18 and over, get your Bakery CAP with vocational training.
Durée et rythme :
Session de 26 semaines
13 semaines à l’École et 13 semaines en entreprise réparties de septembre à mars
Session de 25 semaines
13 semaines à l’École et 12 semaines en entreprise réparties de novembre à avril ou de mars à septembre
Conditions d’admission :
Programme :
Coût :
Formation payante (à partir de 8 024,50€ + module si nécessaire)
Possibilités de financement
Frais annexe
Modalités d’inscription :
Seuls les dossiers complets feront l’objet d’un traitement administratif et seront examinés en commission
Poursuite de formation à l’École :
Débouchés professionnels :
Secteurs d’activité
Types d’emplois
Jean-Luc Mercier
Bakery CAP mature student - Class of 2017
“ What I appreciate is the kindness of everyone at the School and the quality of the relationships here ”
I am studying for a bakery CAP at the École de Boulangerie et de Pâtisserie de Paris, in order to become a baker. After working in finance, I wanted to practice a profession that I could be passionate about for the last ten years of my career. At the age of 54, time becomes important. That’s why I chose to follow a short and intensive course. It’s a pleasure to study here: the management team is very attentive, the timetable is dense but well organized, and the focus is on practical work.
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