Bakery advanced training 

The certification 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


Given the intensity of this program, each candidate needs to be genuinely motivated by careers in bakery or gastronomy in general.

The objective


The goal is to quickly reach a high level of qualification in 15 weeks, internship included. The École Lenôtre will provide you with the basic methods and essential techniques in bakery needed to master its skills.

The pre-requisites 


The pre-requisites eligibility for this course:


  • To be aged 18 years or older
  • To have a minimum level in English or French (level B1)
  • To know the basics of hygiene and safety in a food environment
  • To have basic knowledge of basic reasoning (calculations and logic)

Our strenghts


  • 13 weeks of intensive courses
  • Class size limited to 12 participants
  • Two-week internship in a Lenôtre establishment

two-part training



  • (6 weeks)
  • 5 weeks of lessons
  • 2 days of revision and exams


La Maîtrise

  • (7 weeks)
  • 6 weeks of lessons
  • 2 days of revision and exams


  • Intership
  • (2 weeks)
  • Feedback from the internship supervisor
  • Internship report to write


We offer a flexible planning that allows a 15 weeks course, or independent programs.


The objective of this module is to allow students to learn the basics of baking and to master the realization of the fundamentals.


Practical lessons:

  • Technology and study of the different kinds of flours
  • Study of basic temperatures
  • Study of the different materials used in boulangerie
  • Production of bread using different fermentation techniques: poolish, organic yeast, paste yeast, liquid yeast (production of mother and refreshed yeast)
  • Realization of different kneading modes: slow kneading, fast kneading (improved, intensive)
  • Discovery of autolysis and bulk fermentation.
  • Training in various types of shapings and dressings according to the bread: baguettes, short bread sticks, batards, round loaves, crowns, small individual breads
  • Discovery of the different fermentation methods (slow fermentation, controlled fermentation, direct fermentation)
  • Discovery of scarification
  • Initiation to different cooking methods according to the sizes of bread
  • Breads made: French country bread, traditional French baguette, classic baguette, sourdough bread, rye bread, soft bread/colored soft ​​bread (pain de mie), special breads (rye bread, wholewheat bread), crown bread…

La Maîtrise

The objective of this module is to allow students to deepen their knowledge of boulangerie and to master the techniques necessary for the realization of the essentials and classics of Lenôtre House.

Practical lessons:

  • Deepening and practical work of the courses of the “Essential” module
  • Realization of complementary elaborated recipes:
  • Realization of different types of shaping and preparations according to the breads made (baguettes, batards, miche dough, crown breads, individual rolls, fougasses, loaf bread)
  • Mastering new breads such as meslin bread, bran bread, cereal bread, olive bread, dried fruits bread, fougasse, zebra bread, decorated bread…
  • Viennoiseries made: galette des rois, croissant, chocolate bread, raisin bread, brioche


Internship in establishment


The objective of this module is to allow students to discover the professional world. This experience is mandatory.


The internship aims at:

  • Reinforcing a first previous experience
  • Adopting the application of the teaching provided


By immersing yourself in the world of gastronomy (within Lenôtre production workshops or with prestigious establishments of international renown), you will be able to carry out real missions in the functions that will be yours in the future. . You will become significantly involved in the daily life of a company by working with professionals whose knowledge and skill transmission and sharing are founding principles.

On request, possibility of extending the internship to 6 weeks (maximum). At the end of the 2-week internship, a written report must be submitted to Lenôtre School Thailand and will be part of the in-company internship grade.

The “ boulangerie” certification will only be issued after validation of each of the certificates and the internship.



The Theory



  • The theory relating to the raw materials and cuisine technologies is essential, whatever the course chosen.
  • Good hygiene and safety practices (both food and within the work environment) in compliance with environmental standards
  • Packaging, labeling, storage and preservation of basic, semi-finished and finished products according to the guide to good hygiene practices of HACCP
  • The tools used (utensils, small and large equipment)
  • Organization, storage and cleaning of kitchen counters and laboratory
  • Daily control and storage of arrivals of the dry commissary and fresh ingredients (preservation of the cold chain), cold rooms and freezers
  • Awareness of the importance of a technical sheet to rationalize production and optimize the quality of the recipes produced
  • Drafting and creation of a technical recipe sheet
  • Selection of the quality of ingredients and raw materials for the recipes implemented.

Equipement et materials


The school will give every student his own set of utensils (knives, whisk, rolling pin,…) at the beginning of the training program. This set of utensils will be useful during your training, but also during your whole career.

Every student will also receive a mandatory professional uniform, that will include:

  • 2 white professional jackets with the Ecole Lenôtre signature
  • 2 professional trousers
  • 1 pair of safety shoes

Usual timetable

Monday to Thursday: 8:00 a.m. to 4:15 p.m. Friday: 8:00 a.m. to 3:00 p.m.

Every day, breakfast is served half an hour before the beginning of the training session.

The lunch is served from 12:00 to 12:45 pm.

This timetable may vary sometime according to the civil calendar or for some specific themes. We recommend to have a look on the hour timetable available on the begining of the training.



The Ecole Lenôtre will send you a list of useful addresses to help you to find a room, a studio or a flat to rent.


Registration and fees details

Fees for the advanced training

Fees for the 2 certificates (13 weeks of training + 2 to 6 weeks of internship) : 12 000 € VAT excluded. (14 400 € VAT included)


Fees for the certificates

Certificate « L’Essentiel » : 5 490 € VAT excluded (6 588 € VAT included)
Certificate « La Maîtrise » : 6 510 € VAT excluded (7 812 € VAT included)



Validation of Acquired Experience


Possibility of accessing the training via the VAE (Validation of Acquired Experience)

To access our training via the VAE, a VAE file must be completed to demonstrate your bakery experience. Each certificate is accessible via VAE. Following the assessment of the registration folder, the VAE candidate will be offered a training program corresponding best to his level and expectations. The minimum required to validate the title Baker Ecole Lenôtre is the achievement and success during the examination weeks of each of the 2 certificates and according to the techniques of the Ecole Lenôtre.

  • FEES FOR THE DIPLOMA via VAE : 2 600 € VAT excluded(2) (3 120 € VAT included)
  • FEES FOR THE CERTIFICATE « L’ESSENTIEL » via VAE : 1 400 € VAT excluded(2) (1 680 € VAT included)


Given the limited number of seats in each session (12 maximum), we advise you to register at least 3 months before the starting date of your course.

Registration folder



The application for registration must include of all the following documents :

  • Completed registration application form
  • Copy of an official government identity card
  • Curriculum Vitae
  • Cover letter


After receiving these documents, we will organize an in-person or Skype interview to assess your motivation and assess the necessary prerequisites to start the training.

Means of access Yes No
After a initial training course (with student or pupil status) X
Apprenticeship contract X
After a vocational training course X
Professionalization contract X
Free application (extra-curricular) X
Through VAE professional experience (implementation date:) X


Jury composition:

  • 20% of jury members depend on the organization, 80% of members are external and sector professionals.
  • 50% of them are employees, 50% are employers.

Request for information

École Lenôtre provides intensive training allowing everyone to quickly access the professions of cooking and pastry.

*Fields required

I have read the Privacy Policy concerning the conditions under which my personal data are collected and processed*