CAP in boulanger

The Culinary Institute of France offers high-level professional infrastructure and equipment for training that meets the strictest requirements in terms of ergonomics, quality of knowledge transmission, and safety. Each student has a high-quality workspace that provides them with ease to practice and acquire technical knowledge in the best conditions. Each laboratory accommodates a maximum of 16 students.

All cooking equipment, with thermal insulation, has been selected from the professional range of the French company Pavailler; freezing, rapid cooling, storage, and fermentation equipment comes from the professional range of the manufacturer Hengel; and the stainless steel furniture has been chosen from the range offered by the French company PV Labo Concept located in Burgundy.

INTENSIVE CUSTOMIZED TRAINING
Whether you are passionate about bakery, pastry, ice cream, or want to embrace all these areas at once, the school offers many specialized programs that allow you to successfully complete your project. You will practice as closely as possible with the masters, in small groups of a maximum of 15 students per laboratory. Optimal conditions that allow you to quickly become a skilled and autonomous professional.

TEACHINGS ACCESS TO A WIDE PROFESSIONAL NETWORK
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If you're interested in a career as a baker, our intensive Bakery training program is designed for beginners with no prior experience. We have developed a pedagogy that combines technique with excellence to enable students to quickly acquire professional skills and create or take over a bakery while bringing their own identity to it.

Our training program prepares students for the Certificat d'Aptitude Professionnelle (CAP), a level 3 state diploma issued by the French National Education system. It also allows students to obtain the Title of CAP Boulanger, NSF 221 - level 3, registered in the National Directory of Professional Certifications (RNCP) by order of 21/02/2014. If a student fails to obtain the RNCP title, it is important to note that if they have validated all the competencies in a block, that block of competencies is acquired.

The final examination is organized by the Bordeaux Academy. Once the CAP is obtained, the student can become a baker. We are proud to announce that all our students successfully passed the CAP Boulanger in 2022.

Acquisition de compétences pratiques telles que l'approvisionnement, la réception des marchandises, la détection des anomalies quantitatives et qualitatives, et le stockage. Mise en place du poste de travail, calcul des matières premières, conduite des différentes méthodes de pétrissage, pesage et façonnage, suivi des différentes méthodes de fermentation, enfournement et maîtrise de la cuisson et du ressuage, repérage des défauts et présentation des produits à la vente. Fabrication de différents types de pain et de produits en pâte levée, nettoyage et désinfection des locaux, des équipements et des matériels, contrôle qualité tout au long du processus de fabrication, histoire de la boulangerie, vocabulaire professionnel, équipements, méthodes d'organisation, approvisionnement, méthodes de conservation et gestion des stocks, matières premières techniques de fabrication et produits finis, éducation sensorielle, hygiène et sécurité alimentaire, savoir-faire en organisation, pétrissage, fermentation, division et mise en forme des pâtons, façonnage, scarification, enfournement, gestion de la cuisson et du ressuage, vente et mise en valeur des produits.

Upon completion of this training, you will be able to:

• Produce bakery products (common breads, French traditional breads, other types of bread, leavened and laminated viennoiseries, basic bakery products for food service)
• Organize your workstation
• Apply hygiene and safety standards
• Implement recommendations related to sustainable development
• Control the quality of production
• Showcase and present products
• Develop your oral expression and communication skills
• Gain an understanding of the economic, legal, and social environment of the bakery business

Methods used:

• Demonstration, hands-on practice, and application in the laboratory
• Practical cases and role-playing scenarios
• Role-playing activities to acquire skills
• Illustration of theoretical concepts through concrete examples