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Bakery Professional Training

In this in-depth training, based on the professional bakery program taught in Switzerland, students learn fundamental Swiss and international baking techniques to process raw materials and ingredients into final products.

Swiss Bakery Professional​​

Learning goals

Become familiar with the essential raw materials and product groups used everyday in baking.

Get to know the nutrition behind these ingredients and product groups.

Use basic chemistry and biology to better understand common baking issues and solve problems.

Practice fundamental techniques, developing from a recipe to technique based approach.

Integrate everyday tools and devices into the workflow, and use them with ease.

Process raw materials and industry-specific ingredients like flour and yeast into in-demand products.

Promote personal and public health and hygiene, and an economical use of resources.

Feel confident to create product variations based on the techniques that have been learned.

Become familiar with the essential raw materials and product groups used everyday in baking.

Get to know the nutrition behind these ingredients and product groups.

Use basic chemistry and biology to better understand common baking issues and solve problems.

Practice fundamental techniques, developing from a recipe to technique based approach.

Training content

16 modules
251 hrs

Be safe

Know the science

Bakery Professional

Blended learning

This course is conducted both online and in-person...

This course is conducted both online and in-person. Learners study the bulk of the material online (80%). The in-person training sessions are supplemental, and can be done either one-on-one or in groups (20%).

Online 80%

Multi-lingual

Courses available in different languages

Top-notch digital learning

Interactive graphics, learning path, avatar guide, quizzes, forum

Online requirements

Internet access and a computer/tablet/ smart phone

On-site 20%

Location

Conducted locally by GSL or in-house / on-campus certified trainers

Evaluation

Trainers test the learners' skill levels in order to evaluate them for final certification​​

Implementation

We offer implementation support for schools and companies

In-person requirements

Learner’s will need access to the company / school’s training facilities (kitchen, production,..)

Culinary Training Program

Bakery Training Program

Essential Culinary Training

Professional Bakery Training

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  • This is course 1 of 2 in the Bakery Training Program.
  • There are no prerequisites for this course.
  • The next course in this program: Bakery Expert

Why people choose our courses

"I am loving the course I am enrolled in. The course offers me very rich knowledge...The studies are going wonderfully, each class and each module is an incredible and inspiring discovery in the Boulangerie world. I feel privileged and honoured by this opportunity.”

Priscila A.
Priscila A.
GSL student, Brazil

"The course GSL- Richemont adds a lot to my career as a professional, both in terms of technical and theoretical aspects. It's always good to refresh and learn new techniques. The course has been very beneficial for me."

Willian P.
Willian P.
Technical Supervisor, Bakels Brazil

"What we learned during the different production stages helped us to control the day-to-day challenges better and significantly improve the quality of our product offering."

Paulina
Paulina
L'Artisan, Ecuador​

"Learning with Richemont, and their courses, you see real content. They consider those small, but very important details, that no Masterclass is able to teach you."

Regina L.
Regina L.
Entrepreneur, Brazil
Explore our courses

Learn about our Bakery Professional Training

This course includes:

In-depth instructional videos

Hands on exercises

Interactive learning content

Ready to use learning platform

Access on mobile and desktop

Industry certification

Contact sales

Companies & schools that use our courses

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