Program Details

Take an intense 2-month program to learn all the fundamental techniques and secrets of traditional French bread and viennoiseries.
Location:
Lyon, France
Program Type:
Study Abroad
Degree Level:
Undergraduate
Term:
MayMester Intersession, Spring Break, Winter Semester

Program Overview

Program Description:

Master the fundamentals of traditional French bakery arts through a 2-month intensive professional training. From the preparation of common, traditional or special breads to the creation of leavened or puff viennoiseries, you will learn professionals’ essential techniques. Complete your training with a 1-month optional internship in a French establishment to apply your knowledge in a real-life environment. Benefit from world-recognized teaching methods of small group settings and high rate of practice to optimize teaching, achieve efficient learning and deliver a personalized follow-up.

 

CLASS TYPE

• 85% hands-on

• 15% theory

 

MODULES

• Breads and viennoiseries (traditional, regional, special and garnished breads and viennoiseries)

• Regional cakes and desserts

• Snacking and catering produce

• Meilleur Ouvrier de France style breads

• Buffet preparation and final exam

 

THE PROGRAM INCLUDES

2-month intensive training consisting of 258 hours

- Hands-on training in bakery laboratories

- Applied theory and food hygiene

- French language courses

1-month optional internship in a French establishment (additional administrative processing fee)

 

DATES

May 14 to July 6, 2018 (+ 1-month optional internship)

August 13 to October 5, 2018 (+ 1-month optional internship)

 

Cost:
8100 EUR. All taxes included. Tuition fees do not include the internship fees.

Additional Program Information

Requirements:
• 18 years old minimum • Upon application approval
Scholarships:
No
Scholarships Description:
Bachelor Program:Scholarships are available based on application file.

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