The advanced training courses in Bakery at the école Lenôtre are designed for adults looking to train or to switch careers:
- Hobbyists and enthusiasts looking to switch careers
- Young professionals
- Professionals who left the trade for a while
A Unique Pedagogy
The Objective
The goal is to quickly reach a high level of qualification to let you mastering the basics of bakery making in order to find a fast and efficient employability.
We are committed to imparting the fundamental techniques and essential skills that will make you a recognized professional. During your training, you will immerse yourself in the world of Lenôtre, familiarizing yourself with our entire processes and trade secrets. You will be an integral part of a demanding professional environment. All our training programs are designed with a focus on hands-on practice and repetition of techniques
Our strengths
- 13 weeks of intensive courses
- A training focused on repeating specific techniques, essential for mastering the Bakery art.
- Small class size limited to 12 participants
- Two weeks internship in the Lenôtre workshops
- 100% success rate*
*from March 2022 to September 2023, based on 8 participants.
Practical Lessons
- Technology and study of flours
- Study of basic temperatures
- Study of different bakery equipment used
- Making bread using various fermentation techniques: poolish, organic yeast, dough starter, liquid starter (making mother dough and refreshment)
- Implementing different kneading methods: slow kneading, fast kneading (improved, intensive)
- Introduction to autolyse and pointing
- Creating different types of shaping and preparation based on the breads being made (baguettes, batards, loaves, crowns, individual rolls)
- Exploring different fermentation methods (slow fermentation, controlled fermentation, direct fermentation)
- Introduction to scoring
- Introduction to different baking methods based on bread sizes
- Breads made: country bread, French traditional baguette, classic baguette, sourdough bread, rye tart, sandwich bread / colored sandwich bread, special breads (rye bread, whole wheat bread), crown bread, etc.
Creating complementary elaborate recipes:
- Making different types of shaping and preparation based on the breads being made (baguettes, batards, loaves, crowns, individual rolls, fougasses, molded breads)
- Breads made: French traditional baguette, classic baguette, mixed grain bread, special breads (bran bread, cereal bread, olive bread), rustic bread with dried fruits, fougasse, brioche bread, tiger bread, brié bread, decorated bread (dead dough)
- Pastries made: king cake, croissant, chocolate croissant, raisin bread, brioche
The intership in a company :
The internship in a company aims to:
- To reinforce a previous experience carried out
- To implement the application of the teaching provided
How to finance your training?
Via the Skills Development Plan
•The Skills Development Plan identifies all of the training actions implemented by the employer for its employees.
•Do not hesitate to contact your human resources department
Via Individual Training Assistance (AIF)
•The AIF is an aid to the financing of your training that is intended for job seekers registered at Pôle emploi and people in accompaniment Professional Reclassification Contract (CRP) or Professional Transition Contract (CTP) or Professional Security Contract (CSP).
•Do not hesitate to consult your Pôle Emploi advisor, who will review the application in accordance with your Return to Work Project.
The prerequisites to be eligible for this training:
The access to the preparation of the pastry diploma is open by right to any (e) holder of a diploma or title of level attesting to a level 3 with a strong motivation for the trades of pastry, and catering.
Other possible levels after study of the file and professional project. This registration will be validated by an individual interview.
Eligibility:
- After an initial training course
- After a course of continuous training
- By Validation of Prior Learning (VPL)
2 examples of bakery opportunities and career prospects:
Baker
Caterer
Typical Course Schedule
- Monday: 8:00 am – 4:15 pm
- Tuesday: 8:00 am – 4:15 pm
- Wednesday: 8:00 am – 4:15 pm
- Thursday: 8:00 am – 4:15 pm
- Friday: 8:00 am – 3:00 pm
Every day, a welcome coffee is offered 30 minutes before the start of the class. Lunch is scheduled from 12:00 pm to 12:45 pm. Welcome coffee and lunch are provided on training days.
The above schedule may vary depending on the course theme and the calendar year.
It is recommended to consult the timetable available at the beginning of the training.
Accessibility for Disabilities
The training programs and courses offered by Lenôtre School are accessible to individuals with disabilities or health issues. We encourage you to mention this during your registration request. You will be contacted by the disability coordinator to discuss any necessary accommodations to ensure that your stay with us is comfortable. Upon your arrival, you will receive personalized support to facilitate your integration.
Our disability coordinator: Guillaume Galy – 01 86 93 04 00
Accommodation
Lenôtre School can provide you with a list of useful addresses to find a rented room, studio, or apartment.
A FLEXIBLE JOURNEY THAT ADAPTS TO YOUR NEEDS
A two-part training course
A flexible offering that allows you to follow 4 consecutive months of training or segmented (see below).
L’Essentiel”
Work on basic recipes and techniques in bakery
5 weeks
La maitrise
Work on recipes and elaborated bakery techniques
6 weeks
+
Work placement
2 weeks work placement to discover the professional universe and apply practical skills acquired during the training
PROMOTION 2025
Registrations for the September 2025 intake are now open !
A COOKING SCHOOL NEAR PARIS
Accessible, modern, and welcoming premises
Since April 5, 2021, The école Lenôtre is located in brand-new premises in Rungis (94), near Paris, just a stone’s throw away from one of the largest gourmet supplier markets. The school provides a pleasant living environment, easily accessible through various transportation options, and equipped with state-of-the-art equipment for optimal quality education.