Introduction to the traditional bakery on natural sourdough

This non degree training is suitable for beginners, amateurs and professionals and has been designed with future managers in mind.
The training focuses specifically on sourdough based, organic bakery products and lasts 40 hours.

It will take place at our training centre over a period of five consecutive days from Monday to Friday, 8 hours a day.
One day will focus on theoretical aspects, whilst the other four days will focus predominantly on production.

The aim of this 40 hours training is to introduce future managers to traditional yeast-based, organic bakery products.
Major objectives of this initiation training include the opportunity to provide the future managers management skills which will allow them to better understand the engineering of their own projects and the possibility to manage production teams with good cooperation following an acquisition of some basic techniques.

Please, be aware that, currently, this training is provided in French only.
You need a proper level in French to be able to follow the theoretical and practical courses.
Are you a professional baker already working with sourdough ? If yes, please contact us about our English training "Panettone, viennoiserie and sourdough bread – Advanced course (EN)"