Baking and food processing
Training centre
A dual approach (theory, practice, work placement) organised in eight modules, from the craft of bread-making to equipment maintenance. The training focuses on processing the grains grown locally.
- Artisanal and modern baking
- Pastry and viennoiserie
- Processing local grains
- Fermentation and bread-making
- Hygiene and food safety
- Business management and entrepreneurship
- Equipment maintenance
- Marketing and sales

