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

12 people

• Fully classroom-based training

• Personalised course
• Group lessons

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

Positioning upstream of entry to training.

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

Taking into account 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 GRETA-CFA 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.

Education Nationale certified teachers, Bac +3 trainers with significant experience in adult training, professional speakers.

Trainers experienced in individualising 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

Present yourself with the liaison form from the prescriber (Mission locale, Pôle emploi...).

Positioning test by appointment.

Interview by appointment.

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

Transport

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

Success rate: 90%

Satisfaction rate: 92%

Job integration rate: 85%

Recommendation rate by our former trainees: 100%

Study continuation rate: 60%

Dropout rate during training: 17%

Our indicators can be consulted at : cliquez ici

In order to improve the quality of our service, you can use the form available at cliquez ici to send us your complaints and suggestions

Added value of the establishment:

Dynamic and recognised alumni network: cliquez ici