Bakery CAP

At the end of their training, holders of the Bakery CAP will be able to make bakery products:
- ordinary breads
- traditional French breads
- other breads
- leavened and flaky leavened viennoiseries
And in addition to these productions of basic bakery catering products, they will also be able to present products made in-house to sales staff.
He/she will work in compliance with hygiene, safety, quality and sustainable development rules.

The course is organised into several skill modules, allowing for step-by-step progression. It alternates between theoretical input, practical exercises and assessment sessions to encourage hands-on, progressive learning.

BC01 - Procurement, communication, food safety and hygiene in a bakery

• Organising the storage of received goods
• Receiving and storing goods from a delivery
• Applying health and safety measures, health and safety measures for staff
• Implement hygiene and food safety measures
• Comply with environmental policy guidelines
• Check that supplies meet quantity and quality requirements
• Report any non-conformities in received products
• Provide product information to sales staff
• Use language appropriate to the situation

BC02 - Production and presentation of bread and bakery products

• Organise one’s work
• Carry out the calculations required for production
• Weigh and measure
• Prepare and produce
• Pack the manufactured products
• Arrange products on the shop floor in collaboration with sales staff
• Check the weight, quantities and visual appearance of finished products
• Report any non-conformities and malfunctions during the production phase

BC03 - French and History, Geography, Moral and Civic Education

BC04 - Mathematics and Physics-Chemistry

BC05 - Modern Foreign Language

BC06 - Physical Education and Sport

BC07 - Prevention, Health and the Environment

• Analysis of situations relating to prevention, health and the environment
• Implementation of prevention measures
• Resolving issues related to health and the environment
• Written and oral communication
• Management of emergency situations

Throughout the course, students receive personalised support with regular monitoring by the teaching team and progress reviews to tailor learning to each individual’s needs.

A work placement also enables students to develop professional skills in a real-world setting.

Skills are assessed progressively through role-plays, practical exercises, professional projects and assessments carried out throughout the course.

Our teaching methodology prioritises a practical, work-focused approach: case studies, role-plays, practical scenarios and collaborative activities enable learning in conditions that closely resemble the real-world workplace.

• Diploma from the Ministry of National Education and Youth Level 3

Find out more about this qualification (RNCP37537, exact wording of the diploma, name of the certifier, registration date of the qualification) by clicking here.

• All audiences

Level 3ème des collèges or equivalent experience

16 people

• Fully classroom-based training

The training takes place in person at the centre, which provides the ideal setting for building group dynamics, encouraging interactive discussions between trainees and making use of professional equipment.

• Equipped technical platforms
• Room equipped with networked computer workstations
• Unmarked room with video projector

Positioning upstream of training entry.

Interviews, remediation with the educational referent and/or company referent during training.

Taking account of beneficiary satisfaction during and at the end of training.

Possibility of post-training support.

For beneficiaries with disabilities: possible adaptation of training and certification methods, support by the TH referent.

In order to improve the quality of our service, you can send us your suggestions or complaints using the form available on our website.

National Education certified teachers, Bac +3 trainers with significant experience in adult education, professional contributors.

Expert assessors in the observation and analysis of results (mastery of skills).

Experienced trainers in the individualisation of learning.

Assessments are organised throughout the course and at the end of the programme, in accordance with the qualification framework. Assessment tests may take the form of in-course assessments (CCF) and/or final examinations.

Support with exam preparation is provided throughout the course to help candidates succeed.

This qualification is awarded following validation by the academic examination board.

If a candidate fails the qualification, they retain credit for the modules they have passed and may retake the remaining examinations at a later date. The modules passed remain valid for 5 years

Consultations by appointment.

If you would like to pre-register or find out more, click here:

cliquez ici

Training is available between 15 and 45 days before the start of the course, depending on the funding body. Please contact us.

Apprenticeship training: Training is accessible within a minimum of 48 hours subject to validation of your application and the position in the company (diploma compliance) and this until the end of the 1st month of the start of the action.

Find a job in:

- Small businesses (stationary or mobile)

- Supermarkets and hypermarkets
- Food processing industries
- Businesses in the ‘wheat – flour – bread’ sector

Continue your studies in:

Technical Certificate in Bakery and Pastry Production, and any other CAP qualification.

Access for people with disabilities

Course monitoring and assessment programming based on trainee progress

Learning dynamics based on professional simulations and group mobilisation

Experience of trainers and expertise in the content and expectations of the diploma

This course will be assessed through continuous assessment

The course can be completed in one year as part of a career change programme (funding: CPF, Professional Transition, apprenticeship or work-study contract)... depending on the level of qualification already held.

A network of partner companies for placement in work placements or work-study contracts

Added value of the institution:

Course delivered at the Aixcellence des métiers HRT Campus

Campus ideally located in Aix-en-Provence

Innovative and fully equipped technical facilities

Expert industry trainers and professional guest lecturers

School-business partnership with the GHR of the Sud Region and the Aix Hotel Club

Sponsored by Chef Jean-Marie MERLY and the Association des Disciples d’Escoffier de la Région Méditerranée

As this is the first training session, we do not yet have any quality indicators.

Our indicators can be viewed on the website: cliquez ici