Global Swiss Learning | Bakery Expert Training by Richemont

Learning goals

During this course, participants will:

Become familiar with several new raw materials and product groups to increase their 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 their baking style, skills and end products.

Become familiar with several new raw materials and product groups to increase their 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

18 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%).

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Online 80%

On-site 20%

Blended learning

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

This course is conducted online and in-person. Participants will study the Fundamentals and Methods and implementation in online sessions. The final assessment can take place either online or locally, in-person.

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Online learning

On-site assessment

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. The in-person training sessions are supplemental, and can be done either one-on-one or in groups.

Read more Read less

Online 50%

On-site 50%

Digital learning

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

This course combines in-depth online learning and practical assignments to upskill your employees. Learners study on our learning platform, which includes the following:

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Multi-lingual

Courses available in different languages

Top-notch digital learning

Structured learning path, Interactive graphics, avatar guide, explainer videos and quizzes

Online requirements

Internet access and a computer / tablet / smart phone

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: 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 their 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 their baking style, skills and end products.

Become familiar with several new raw materials and product groups to increase their 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 their 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 their baking style, skills and end products.

Training content

Nutrition and raw materials

Baking techniques

Bakery Expert

Blended learning