THE ECOLE FRANÇAISE DE BOULANGERIE IN AURILLAC

In 1990, after setting up the Équipe de France de Boulangerie, I decided to establish the Aurillac École Française de Boulangerie in which, along with the other 'France's Best Bakers', we could provide a high standard of training for traditional bakers and their staff, both French and from other countries.
TOP LEVEL TRAINING

All courses are conducted by 'France's Best Bakers'.
ON-GOING PROFESSIONAL TRAINING
Each year, the Aurillac Ecole Française de Boulangerie offers a series of short courses for those involved in the industry. Course tutors are chosen for their special skills and understanding in the course subjects. From leaven to organic bread and including the wide variety of speciality breads, the new ranges of pastries, brioches, and artistic creations, all the topics are taught by the best tutors, and for the best professional bakers.
TRAINING FOR BAKERS FROM OTHER COUNTRIES
On my travels throughout the world I have met a host of bakers anxious to learn the secrets of traditional French bread-making.
We therefore offer bakers from other countries courses lasting five days and combining the cultural and gastronomic heritage of the Cantal region with top-level courses on traditional French bread-making.
The course programme features:
Baguettes, speciality breads, croissants and a wide range of pastries and brioches and finally the place of traditional bakery in delicatessen and catering.
Course participants are treated to numerous surprises, including bread-baking in communal ovens and initiation into the Confrérie de la Boulangerie du Cantal, the brotherhood of Cantal's master bakers …
On these courses we have already had groups of bakers from America, Japan, Spain, Germany and Mexico
.

TRAINING FOR YOUNG PEOPLE

In the same way, the École Française de Boulangerie also provides training for young people ranging from holders of the CAP in bakery to the Brevet Professionnel diploma, on courses involving combinations of practical and theoretical training and work experience.
A MAJOR INTERNATIONAL TRAINING PROJECT
All over the world, the savoir-faire of traditional French bakers is particularly highly prized. We are very often sought-after by other countries to provide qualified professionals, and we are also in permanent contact with the makers of French bakery equipment who in their turn are always in need of sales personnel and technicians for promoting their equipment in other countries.
At present we are unable to fulfil all of the requests for help that we receive because the current methods of training for a career in bakery through apprenticeships does not prepare young people for this kind of work.
For this reason we plan to introduce, starting in September 2003, a two-year training course which will prepare young persons possessing a baccalauréat level of education for work in bakery and allied trades with intensive language training. The young people so trained will be well prepared to work in traditional bread-making in other countries, and also work as sales personnel for manufacturers of equipment or primary materials, conducting demonstrations at trade fairs and exhibitions. They could also work on behalf of flour-millers, carrying out trials on the suitability of various flours for bread-making.
The Ecole Française de Boulangerie in Aurillac will use its international connections to find work experience placements for the students and also indeed jobs for them after completion of training .