French Bakery Arts

Program Description

Master the fundamentals of traditional French bakery arts through a 2-month intensive professional training. From the preparation of common, traditional or special breads to the creation of leavened or puff viennoiseries, you will learn professionals’ essential techniques. Complete your training with a 1-month optional internship in a French establishment to apply your knowledge in a real-life environment. Benefit from world-recognized teaching methods of small group settings and high rate of practice to optimize teaching, achieve efficient learning and deliver a personalized follow-up.

CLASS TYPE
• 85% hands-on
• 15% theory

MODULES
• Breads and viennoiseries (traditional, regional, special and garnished
breads and viennoiseries)
• Regional cakes and desserts
• Snacking and catering produce
• Meilleur Ouvrier de France style breads
• Buffet preparation and final exam

THE PROGRAM INCLUDES
2-month intensive training consisting of 258 hours
- Hands-on training in bakery laboratories
- Applied theory and food hygiene
- French language courses
1-month optional internship in a French establishment (additional administrative processing fee)

INTAKE
From May 14 to July 6, 2018 (+ 1-month optional internship)
From August 13 to October 5, 2018 (+ 1-month optional internship)

Highlights

ENSP gives you the opportunity to take an intense 2-month program to learn all the fundamental techniques and secrets of traditional French bread and viennoiseries. Taught in English, this training is designed for students or entrepreneurs with little or no prior experience in bakery arts.