Global Swiss Learning | Swiss Bakery Expert by Richemont

Learning goals

Become familiar with several new raw materials and product groups to increase your knowledge.

Understand specialities of certain product groups to help process more challenging products.

Train several new leavening and fermentation methods and become a sourdough expert.

Manage a diverse set of doughs with advanced processing techniques and skills.

Integrate new sensory methods for quality control and quality improvement.

Cross-link baking techniques and methods from the professional level to create fine bakery products.

Combine ingredients and recipes to create more elaborate end products.

Display precision and finesse in your baking style, skills and end products.

Become familiar with several new raw materials and product groups to increase your knowledge.

Understand specialities of certain product groups to help process more challenging products.

Train several new leavening and fermentation methods and become a sourdough expert.

Manage a diverse set of doughs with advanced processing techniques and skills.

Show more goals

Training content

25 modules

300–350 hrs

Nutrition and raw materials

Baking techniques

Bakery Expert

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

In-person 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

Expert Bakery Training

What’s a Rich Text element?

The rich text element allows you to create and format headings, paragraphs, blockquotes, images, and video all in one place instead of having to add and format them individually. Just double-click and easily create content.

Static and dynamic content editing

A rich text element can be used with static or dynamic content. For static content, just drop it into any page and begin editing. For dynamic content, add a rich text field to any collection and then connect a rich text element to that field in the settings panel. Voila!

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How to customize formatting for each rich text

Headings, paragraphs, blockquotes, figures, images, and figure captions can all be styled after a class is added to the rich text element using the "When inside of" nested selector system.

This is course 2 of 2 in the Bakery Training Program.
Learners should complete the Professional Bakery Training as a prerequisite.
The first course in this program: Swiss Bakery Professional

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About GSL

Courses

Bakery Expert Training

Learning goals

Become familiar with several new raw materials and product groups to increase your knowledge.

Understand specialities of certain product groups to help process more challenging products.

Train several new leavening and fermentation methods and become a sourdough expert.

Manage a diverse set of doughs with advanced processing techniques and skills.

Integrate new sensory methods for quality control and quality improvement.

Cross-link baking techniques and methods from the professional level to create fine bakery products.

Combine ingredients and recipes to create more elaborate end products.

Display precision and finesse in your baking style, skills and end products.

Become familiar with several new raw materials and product groups to increase your knowledge.

Understand specialities of certain product groups to help process more challenging products.

Train several new leavening and fermentation methods and become a sourdough expert.

Manage a diverse set of doughs with advanced processing techniques and skills.

Become familiar with several new raw materials and product groups to increase your knowledge.

Understand specialities of certain product groups to help process more challenging products.

Train several new leavening and fermentation methods and become a sourdough expert.

Manage a diverse set of doughs with advanced processing techniques and skills.

Integrate new sensory methods for quality control and quality improvement.

Cross-link baking techniques and methods from the professional level to create fine bakery products.

Combine ingredients and recipes to create more elaborate end products.

Display precision and finesse in your baking style, skills and end products.

Training content

Nutrition and raw materials

Baking techniques

Bakery Expert

Blended learning

Online 80%

Multi-lingual

Top-notch digital learning

Online requirements

In-person 20%

Location

Evaluation

Implementation

In-person requirements

Culinary Training Program

Bakery Training Program

Essential Culinary Training

Expert Bakery Training

What’s a Rich Text element?

Static and dynamic content editing

How to customize formatting for each rich text

Why people choose our courses

Course gallery

Learn about our Bakery Training

This course includes:

In-depth instructional videos

Hands on exercises

Interactive learning content

Self and trainer assessment

Ready to use learning platform

Access on mobile and desktop

Industry certification

Companies & schools that use our courses

Contact Us

Request a demo