Our Consecutive Bread and Viennoiserie Professional Series prepare students who would like to become a Baker to advance in their career. Take the next step into opening a bakery or work in the baking industry.
We designed our 11-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 2 modules:
- The Bread module
- The Viennoiserie module
At the end of both the Bread and the Viennoiserie modules, 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 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.
Our 2018 Professional Traing Program is full. We are accepting applications for the Wait List.
If you are interested in attending pastry courses, we will be offering 4 consecutive 5-Day Pastry courses immediately following the Viennoiserie Module:
Exploring the Ingredients & Techniques: September 17-21, 2018
Foundation of the Pastry Line: September 24-28, 2018
Cake Bases, Creams & Composition: October 1-5, 2018
Modern Cake Methods & Design: October 8-12, 2018