{"id":121,"date":"2020-08-27T14:31:10","date_gmt":"2020-08-27T12:31:10","guid":{"rendered":"https:\/\/ndpo2020.keeo.com\/ufa\/?page_id=121"},"modified":"2026-04-07T09:55:36","modified_gmt":"2026-04-07T07:55:36","slug":"cs-boulangerie-specialisee","status":"publish","type":"page","link":"https:\/\/www.ndpo.fr\/ufa\/cs-boulangerie-specialisee\/","title":{"rendered":"CS Boulangerie sp\u00e9cialis\u00e9e"},"content":{"rendered":"

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CERTIFICAT DE SP\u00c9CIALISATION Boulangerie sp\u00e9cialis\u00e9e<\/h2>\n\t <\/div><\/div>[\/vc_column][\/vc_row][vc_row][vc_column width=”2\/3″][vc_single_image image=”1415″ img_size=”full”]\n
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Le Certificat de Sp\u00e9cialisation Boulangerie Sp\u00e9cialis\u00e9e<\/span> <\/strong> forme des professionnels \u00e0 la fabrication de pains et de produits boulangers sp\u00e9cifiques, tels que les pains de tradition, pains sp\u00e9ciaux ou produits de snacking.<\/p>\n

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Cette formation s\u2019adresse aux titulaires d\u2019un dipl\u00f4me en boulangerie souhaitant approfondir leurs comp\u00e9tences techniques, d\u00e9velopper leur cr\u00e9ativit\u00e9 et ma\u00eetriser les exigences de qualit\u00e9, de r\u00e9gularit\u00e9 et d\u2019adaptation aux attentes de la client\u00e8le.<\/p><\/div><\/div>[vc_row_inner][vc_column_inner width=”1\/3″][vc_btn title=”S’INSCRIRE” style=”custom” custom_background=”#3e5889″ custom_text=”#ffffff” size=”lg” align=”center” css_animation=”fadeInDown” button_block=”true” link=”url:https%3A%2F%2Fcfajeanbosco-hdf.ymag.cloud%2Findex.php%2Fpreinscription%2Framsese%2F0597122W||target:%20_blank|”][\/vc_column_inner][vc_column_inner width=”1\/3″][vc_btn title=”FICHE FORMATION” style=”custom” custom_background=”#3e5889″ custom_text=”#ffffff” size=”lg” align=”center” css_animation=”fadeInDown” button_block=”true” link=”url:https%3A%2F%2Fwww.ndpo.fr%2Fapp%2Fuploads%2Fsites%2F4%2F2026%2F03%2FCS-Boul-spe-2026.pdf||target:%20_blank|”][\/vc_column_inner][vc_column_inner width=”1\/3″][vc_btn title=”DEMANDE IMMERSION” style=”custom” custom_background=”#3e5889″ custom_text=”#ffffff” size=”lg” align=”center” css_animation=”fadeInDown” button_block=”true” link=”url:https%3A%2F%2Fwww.ndpo.fr%2Fufa%2Fimmersion%2F|title:IMMERSION|target:%20_blank|”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner][vc_empty_space][\/vc_column_inner][\/vc_row_inner]\n

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Contenu de la formation<\/h2>\n\t <\/div>

Bloc 1 : Fabrication d\u2019une commande\u00a0<\/span><\/p>\n

Bloc 2 : Technologie professionnelle\u00a0<\/span><\/p>\n

Bloc 3 : Sciences appliqu\u00e9es \u00e0 l\u2019alimentation, \u00e0 l\u2019hygi\u00e8ne, aux \u00e9quipements, aux locaux et \u00e0 l\u2019environnement professionnels\u00a0<\/span><\/p>\n

Bloc 4 : Environnement \u00e9conomique, juridique et gestion de l\u2019entreprise\u00a0<\/span><\/p>\n

Bloc 5 : \u00c9tude technique li\u00e9e \u00e0 l\u2019activit\u00e9 professionnelle\u00a0<\/span><\/p>\n

Bloc 6 : Mati\u00e8res d\u2019enseignements g\u00e9n\u00e9raux\u00a0<\/span><\/p><\/div><\/div>\n

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Modalit\u00e9s, m\u00e9thodes et outils p\u00e9dagogique<\/h2>\n\t <\/div>

\u2022 Formation en pr\u00e9sentiel
\n\u2022 Alternance th\u00e9orique et pratique
\n\u2022 Accompagnement et suivi individuel
\n\u2022 Intervention de professionnels<\/p><\/div><\/div>\n

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Modalit\u00e9s d'\u00e9valuation<\/h2>\n\t <\/div>

\u2022 \u00c9valuation tout au long de la formation
\n\u2022 Examen ponctuel en fin de formation<\/p><\/div><\/div>\n

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Objectifs<\/h2>\n\t <\/div>

\u2022\u00a0Panification\u00a0<\/span><\/p>\n

\u2022\u00a0Viennoiseries : derni\u00e8res techniques afin d\u2019optimiser la production et l\u2019organisation\u00a0<\/span><\/p>\n

\u2022\u00a0Restauration boulang\u00e8re\u00a0<\/span><\/p>\n

\u2022\u00a0La parfaite connaissance du mat\u00e9riel, des processus et des mati\u00e8res premi\u00e8res utilis\u00e9es permettant l\u2019optimisation de la production\u00a0<\/span><\/p>\n

\u2022\u00a0La prise en compte des contraintes \u00e9conomiques et r\u00e9glementaires et des exigences en termes de s\u00e9curit\u00e9 alimentaire, de qualit\u00e9 et de productivit\u00e9 de l\u2019entreprise\u00a0<\/span><\/p>\n

\u2022\u00a0La capacit\u00e9 \u00e0 animer, manager l\u2019\u00e9quipe de production et participer \u00e0 la commercialisation des produits\u00a0<\/span><\/p><\/div><\/div>[\/vc_column][vc_column width=”1\/3″]\n

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Public concern\u00e9<\/h2>\n\t <\/div>

Jeunes entre 15 et 29 ans<\/p><\/div><\/div>\n

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Pr\u00e9requis<\/h2>\n\t <\/div>

\u00a0<\/span>L\u2019acc\u00e8s est ouvert aux \u00e9tudiants ayant un CAP Boulanger, Mc Boulangerie sp\u00e9cialis\u00e9e, MC P\u00e2tisserie Boulangerie ou un Bac Pro Boulangerie-P\u00e2tisserie\u00a0<\/span><\/p><\/div><\/div>\n

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Modalit\u00e9s et d\u00e9lais d'acc\u00e8s<\/h2>\n\t <\/div>

\u2022 D\u00e9p\u00f4t du dossier d’inscription
\n\u2022 Entretien de motivation
\n\u2022 Signature du contrat d’apprentissage<\/p><\/div><\/div>\n

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Acc\u00e8s handicap<\/h2>\n\t <\/div>

<\/p>\n

Notre UFA et ses locaux sont accessibles aux
\napprentis en situation de handicap.
\nNotre personne ressource handicap est \u00e0 votre \u00e9coute pour am\u00e9nager la formation aux besoins :
\nMadame Rachel LIPS<\/strong>
\n03 20 41 56 84<\/strong>
\ncpecfa@ndpo.fr<\/strong><\/p><\/div><\/div>\n

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Rythme<\/h2>\n\t <\/div>

455h de formation
\n1 semaine sur 3 \u00e0 l\u2019UFA<\/p><\/div><\/div>\n

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Co\u00fbt<\/h2>\n\t <\/div>

Les \u00e9tudes sont gratuites.
\nFormation \u00e0 partir de 6504\u20ac\/an
\nfinanc\u00e9e par les OPCO<\/p><\/div><\/div>\n

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Taux de la session 2024 - 2025<\/h2>\n\t <\/div>

\u2022 73 % Taux d’obtention du dipl\u00f4me
\n\u2022 100 % Taux de poursuite d’\u00e9tude
\n\u2022 21 % Taux d’interruption de la formation
\n\u2022 27 % Taux d’insertion professionnel \u00e0 6 mois
\n\u2022 100 % Dont taux d\u2019insertion dans l\u2019un des m\u00e9tiers vis\u00e9s par la certification<\/p><\/div><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]\n

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Poursuites d\u2019\u00e9tudes et d\u00e9bouch\u00e9s<\/h2>\n\t <\/div>

<\/p>\n\n\n\n\n
Poursuites d\u2019\u00e9tude UFA<\/u><\/strong><\/td>\nPoursuites d\u2019\u00e9tude autres<\/u><\/strong><\/td>\nD\u00e9bouch\u00e9s professionnels<\/u><\/strong><\/td>\n<\/tr>\n
– BP Boulanger<\/p>\n

– CS Traiteur<\/p>\n

– CAP P\u00e2tissier<\/p>\n

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– Baccalaur\u00e9at professionnel boulangerie-p\u00e2tisserie<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p><\/div><\/div>[\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

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