- Expansion of the know-how of the techniques taught in the basics and mastery of cooking
- Personal project: Creation of a pastry or bread and writing a portofolio
- Realization of an artistic piece in bread
- Work on the different types of fermentation and development of bread aromas
- Preparation and use of natural sourdough: liquid and hard sourdough
- Advanced production of modern and regional breads and pastries, snack products
- Working with puff pastry
- Theory courses: strengthening product knowledge, professional techniques and a conference on gluten-free product
In addition to onsite and practical courses, 8 videos per certificate are made available throughout the term for the student, i.e. 20 hours of digital pedagogy, integrated and available on the educational interface. The student will also benefit from theoretical course materials and videos of additional technical expertises.
