Introduction to the Fundamentals of Bread Baking

The “Introduction to the Fundamentals” programs are designed specifically for food enthusiasts, aspiring entrepreneurs or professionals seeking to discover the fundamentals of French Gastronomy. Through these highly immersive and practical programs, participants will acquire the fundamentals of professional techniques, understand the working environment of a professional kitchen and master the most iconic recipes of French Gastronomy. 

These programs are taught directly in English with a maximum of 10 participants allowing for one-on-one instruction and support.

Introduction to the Fundamentals of Bread Baking - FERRANDI Paris

Campus

Paris

Duration

2 weeks (70 hours)
Tuition fees
3 000 €

Type of diploma

FERRANDI Paris Certicate

Next Intake

  • January 9th to January 20th 2023

Frequency

  • Classes run from Monday through Friday.
  • A general week includes 35 hours.

The Paris campus for the Introduction to the Fundamentals of Bread Baking program

Introduction to the Fundamentals of Bread Baking is available on the Paris campus.
Please click on the picture of the campus to learn more and take a virtual tour!

Paris Campus
Paris

The Paris campus for the Introduction to the Fundamentals of Bread Baking program

All teaching in this program will be in English (guest chefs may speak in French with simultaneous translation).  Course materials will be in English.

Although knowledge of the French language is not a requirement to be admitted to the program, it can be helpful for daily life in Paris.  

 

Objective

  • Acquire knowledge and skills in traditional bread-baking
  • Carry out and manage production of French bread, speciality breads and viennoiseries

Contents

  • Understanding of the raw materials and professional equipment used in bread-baking
  • Introduction to professional techniques, handling and working with bread dough:
    • Fermentation
    • Kneading
    • Different types of pointage
    • Dividing, rounding and shaping
    • Proofing
    • Baking (conduction and convection)
  • Running a work station following health and safety rules
  • Storage and sale of products

Teaching Methods

  • Demonstrations of professional skills
  • Hands-on practice: students make all products themselves
  • Applied technology training

  • 3 000 Euros (Tax included)

Next Intake

  • January 9th to January 20th 2023

More Information

Contact

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FERRANDI Paris International Programs