Bakery Certificat d’Aptitude Professionnelle (CAP)
Do you want to become a baker?
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.
The workshop in detail
Duration and place :
- CAP in one year if you have a French national education diploma (at least a CAP or a Baccalaureate)
- CAP in two years if you are out of secondary school, high school, or a “mission locale”, 13 weeks at the School between September and June, the rest of the time working in a bakery or patisserie
Conditions of admission – Applicants must:
- Be at least 15 years old at the start of the School year
- Have an identity card or an official residence permit that authorizes them to work in France
- Have had work experience in a bakery or patisserie (the School does not provide internship contracts)
- Sign an apprenticeship contract
Programme:
CAP in one year
- General studies: English
- Vocational training: Professional Practice, Professional Technology, Health, Safety & Environment, Applied Sciences, Applied Arts, Management, Legal
CAP in two years
- General studies: French, Mathematics, History, Geography, English, PE
- Vocational training: Professional Practice, Professional Technology, Health, Safety & Environment, Physical Sciences, Applied Sciences, Applied Arts, Management, Legal
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
- Artisan bakeries
- Retailers
- Patisseries
- Wholesalers
- Food industry
- Hotels and restaurants
- Caterers…
Types of jobs
As we have a limited number of places and many applicants, we advise you to send us your complete application file as soon as possible
The workshop in detail
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 :
- Avoir minimum 18 ans lors de la rentrée scolaire
- Avoir une pièce d’identité, un titre de séjour ou un visa
- Avoir un véritable projet professionnel
- Avoir effectué une immersion/découverte professionnelle en Boulangerie Pâtisserie
- Se rendre à une réunion d’information qui sera suivie d’un entretien individuel afin de présenter son projet
- Pour les candidats sans diplôme : avoir satisfait aux tests d’entrée (mathématiques, français et culture générale)
Programme :
- Enseignement professionnel : pratique professionnelle, technologie professionnelle, prévention santé environnement, sciences appliquées, arts appliqués, gestion juridique
- Module enseignement général : si absence de diplôme de niveau V reconnu par l’Éducation Nationale ou d’un de niveau IV inscrit au RNCP
- Module anglais : si absence d’anglais dans votre diplôme de niveau V reconnu par l’Éducation Nationale ou d’un de niveau IV inscrit au RNCP
Coût :
Formation payante (à partir de 8 024,50€ + module si nécessaire)
Possibilités de financement
- Auto Financement
- Entreprise
- OPCO
- Compte Personnel de Formation
- Pôle Emploi
Frais annexe
- 100 € de frais d’inscription à payer lors de la dépose du dossier de candidature complet (non remboursable)
- 350 € mallette + tenue professionnelle (bon de commande fourni par l’école avec le courrier de rentrée)
- 25 € les 4 t-shirts de l’École
Modalités d’inscription :
- Transmettre un dossier de candidature complet avec toutes les pièces justificatives demandées
- Justifier du financement complet de la formation
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
- Entreprise Artisanale
- Grande Distribution
- Laboratoire
- Grossiste
- Industrie Agroalimentaire
- Hôtellerie Restauration
- Traiteur…
Types d’emplois
Nos places étant limitées et vos candidatures nombreuses, merci de nous faire parvenir au plus vite votre dossier de candidature complet.
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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