Bakery CAP

Upon completion of their training, holders of the CAP in Baking will be able to produce the following bakery products:

• everyday breads
• traditional French breads
• other breads
• yeast-raised pastries and puff pastries
  

In addition to these, they will be able to produce basic items for the catering sector, they will also be able to present the products made in-house to sales staff.
They will work in accordance with the rules on hygiene, safety, quality and sustainable development.

The course is organised into several skill modules, enabling step-by-step progression. It alternates between theoretical input, practical exercises and assessment sessions to promote practical and progressive learning.

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

• Organising the storage of goods received
• Receiving and storing goods from a delivery
• Applying hygiene measures, health and safety measures for staff
• Apply hygiene and food safety measures
• Comply with environmental policy guidelines
• Check that quantities and quality meet requirements during procurement
• Report any non-conformities in received goods
• 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 (for apprentices)

BC07 - Prevention, Health and the Environment

• Analysis of situations relating to prevention, health and the environment
• Implementation of prevention measures
• Resolution of health and environmental issues
• 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 the learning to each individual’s needs.

A work placement also enables learners 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 emphasises 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

Further information on this qualification (RNCP42115, exact title of the qualification, name of the awarding body, date of registration of the qualification) by clicking here.

• All audiences

Level 3ème des collèges or equivalent experience

10 people

• Fully classroom-based training

• Group lessons

• Equipped technical platforms

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

Contact us to register for a meeting.

Find a job in:

- Small businesses (stationary or mobile)
- Supermarkets and hypermarkets
- Agri-food industries
- Businesses in the ‘wheat – flour – bread’ sector

Continue your studies in:

Technical Certificate (CS) in bakery and pastry production, and any other Vocational Qualification (CAP).

Access for people with disabilities

Transport

Bus stop nearby in Briançon's southern shopping area

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

New in Briançon!!! This training course has strong needs from local businesses! I A Company Relations service helps candidates to get in touch with bakeries.

Our indicators can be consulted on the website : cliquez ici

The opening of this training course is subject to a minimum number of applicants.