Our Consecutive Bread, Viennoiserie and Pastry Professional Series prepare students who would like to become a Baker and or Pastry chef to advance in their career. Take the next step into opening a bakery or work in the baking industry.
We designed our 16-week progressive program to meet these specific needs, developing a highly concentrated focused curriculum with an exceptional level of hands-on practice and deliberately small classes. Our state-of-the-art facility offers spacious classrooms and technologically advanced equipment, giving students the rare opportunity to train in a production environment very similar to most of modern baking facilities.
The Professional Program is divided in three modules:
- The Bread module
- The Viennoiserie module
- The Pastry module
After the Bread and the Viennoiserie module you will have one-week of practical training in order to evaluate your skills and knowledge. During this week the student will be put in the situation where he will have to figure out what and how to produce a large volume of products.
At the end of the professional program you will be able to consider yourself as a baker/pastry chef and skilled enough to run, manage or work in a bakery. You will have the opportunity to apply for an internship at one of the bakeries we partnership with.