Consecutive Bread, Viennoierie and Pastry Professional Series:

 2016 Starting Date: July 18th, 2016

The Professional Program is limited to sixteen students. Admissions are made on a rolling basis. Apply early!



Our Consecutive Bread, Viennoiserie and Pastry Professional Series prepare students who are passionate about bread and pastry 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 spefic 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 studens the rare opportunity to train in a production environnment 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 each 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.


2016 Professional Program schedule

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