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 training is structured around 7 skill blocks (BC):

BC01 - Supply, communication, food safety and hygiene in bakeries

• Organise the storage of products received
• Receive and store goods from a delivery
• Apply hygiene measures, health and safety measures
• Apply food hygiene and safety measures
• Comply with environmental guidelines
• Check the quantity and quality of products supplied
• Report on non-conformities in products received
• Tell sales staff about the product
• Use language appropriate to the situation

BC02 - Production and presentation of bread products

• 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

• Group lessons
• Classroom examination

• 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.

In-course assessment (CCF)

Possibility of validating one or more skill blocks

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