Common documentation for all training :
«Registration procedure»
«General Terms & Conditions of Sale»
«Trainers backgrounds»
«Pedagogical means»
«Rules of procedure»
«Training prices»
Documentation for short training:
Detailed program «Introduction to the traditional bakery on natural sourdough»
Detailed program «Panettone, viennoiserie and sourdough bread – Advanced course [FR]»
Detailed program «Panettone, viennoiserie and sourdough bread – Advanced course [EN]»
Detailed program «Panettone, viennoiserie and sourdough bread – Advanced course [ES]»
Detailed program «Bien gérer sa boulangerie»
Organic Artisan Baker training documentation :
«Detailed program «Organic Artisan Baker training»
«Evaluation of the bakery title»
«Physical and psychological demands»
«VAE procedure»
L'école est heureuse de vous présenter la Formation Salarié(e) en boulangerie bio
Vous souhaitez vous reconvertir, apprendre la panification au levain naturel et vous préférez être salarié(e) ?