Professional Bread Making

The Professional Bread Making program aims to train students so that they may practice the occupation of baker. Bakers work in the food services sector. They practice their profession mainly in retail bakeries and, more specifically, in artisanal bakeries. Some may work in semi-industrial and industrial bakeries, in the tourism and hospitality sector, as well as in other institutions. As part of their job, bakers make different products from recipes and production sheets. They do so using ingredients, equipment, tools and accessories found in bakeries. As part of their duties, these workers make different types of products such as yeast breads, sourdough or fermented breads, specialty breads, sweet breads and brioches, and viennoiseries. To make their products, bakers apply various techniques specific to the bread-making process, which include recipe calculation, ingredient preparation, mixing, kneading, rising, cutting, rounding, shaping, fermentation control, baking, quality control and maintenance of their work area. Their job also entails complying with hygiene, sanitation and safety workplace regulations.