CS - Certificat de spécialisation Techniques du tour en boulangerie et en pâtisserie (ex Mention complémentaire) (CS TTBP) (Certificate of specialisation in bakery and pastry lathe techniques)

The holder of the complementary qualification "Techniques du tour en boulangerie et en pâtisserie" (lathe techniques in bakery and pastry-making) occupies the post of lathe operator in a bakery bakery or pastry-making laboratory.

He is specialised in the manufacture of dough-based products. He makes and processes all types of dough and the most common appliances and fillings to make viennoiseries, tarts, sweet and savoury puff pastry products and a selection of products for on-the-go catering.

He implements the techniques and uses the most suitable raw materials to optimise production. He or she monitors and enhances production. He or she carries out his or her activity in compliance with health and safety rules as well as recommendations relating to sustainable development.

BC01 - Produce dough-based products

Prepare a dough using the appropriate technique
Manage the fermentation and resting phases
Work a dough according to the products
Shape according to the order
Make creams and appliances
Make fillings
Assemble
Conduct baking
Enhance the finished product

Implement health and safety rules and adopt responsible behaviour in managing resources and fluids

BC02 -. To optimise the manufacture of pasta-based products

To adapt the raw materials and added substances to the production required and the techniques used
To manage the techniques according to the production
To communicate and enhance the value of the production to the sales staff
To plan the production as part of a sustainable approach

To monitor and analyse the production

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

Find out more about this qualification (RNCP38762, exact wording of the diploma, name of the certifier, registration date of the qualification) by clicking here.

Total maximum duration of 980 hours, including 560 hours in a company and 420 hours at the training centre.
The duration of the course is indicative and will be determined according to your profile.

• All audiences

Applicants must hold a CAP PATISSIER / BOULANGER or a BAC PRO BOULANGER PATISSIER

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12 people

Teaching method

• Fully classroom-based training

Teaching methods

• Group lessons

Equipment

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

Monitoring and individualisation

Positioning prior to entry into training.

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

For beneficiaries with disabilities: possible adaptation of training and certification procedures, support from 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.

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

Trainers experienced in individualising learning.

Coursework assessment (CCF)

Professional portfolio

Professional project

Interview with a professional jury

Possibility of validating one or more skill blocks

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Total price incl. VAT: €6750.00
This price is indicative and non-contractual. This price is indicative and non-contractual. Depending on your status, this training course may be fully financed. Contact us.

Positioning test by appointment.

Applications on Parcoursup.

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

The holder of the "Baking and pastry-making lathe techniques" specialisation certificate may carry out his or her duties in any company that can demonstrate the use of a bakery or a laboratory for the manufacture of dough-based products:

• an artisan bakery, pastry or bakery-pastry business (sedentary and/or non-sedentary activity)
• a centralised laboratory of a company with several sales outlets
• a bakery or laboratory in a large food retail outlet
• a catering business
• a hotel and catering establishment with a production unit
• and a laboratory in a large food retail outlet
• .catering establishment with a production unit for dough-based products

The holder of the "Bakery and pastry-making lathe techniques" specialisation certificate occupies the post of lathe operator, lathe operator or specialised worker.

He or she can broaden their skills by preparing another additional qualification in baking or pastry-making. He or she can move up to positions of responsibility after a few years' experience or after obtaining a professional baccalaureate in baking and pastry-making, a BP in baking or a BTM in pastry-making.

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Access for people with disabilities

Accessible to people with disabilities
. Disability representative: Sami Neffati sami.neffati@ac-nice.fr

Catering

School catering, cafeteria

Transport

Bus U Stop Pont de l'Escaillon

New training for the start of the 2025 academic year