#MENE2605835ACreation of Professional Baccalaureate in Bakery and Pastry
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This law establishes a new specialty for a professional baccalaureate in bakery and pastry in France. It outlines the competencies, professional activities, and educational standards required for the diploma. It affects schools, students, and professionals in the bakery and pastry sectors, providing structured training and qualifications.
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Key Changes
- Establishes a new professional baccalaureate specialty in bakery and pastry.
- Defines competencies and activities covered under the new diploma.
- Outlines training standards required for educational institutions.
Obligations
What this law requires
Educational institutions must deliver training covering all 13 competency blocs including professional baking/pastry production (U31, U32A/B), production optimization (U2), business development (U33), economics-law (U11), mathematics (U12), health-safety-environment (U34), foreign languages A and B (U41, U42), French (U51), history-geography-civic education (U52), applied arts (U6), and physical education (U7)
Students must complete practical training in professional bakery/pastry environments as specified in ANNEXE V (Formation en milieu professionnel) to satisfy work-based learning requirements
All bakery and pastry production must comply with current hygiene regulations and safety rules as required in Bloc n°1 (U31) and Bloc n°3 (U2)
Assessment must be conducted according to the examination regulations and evaluation framework specified in ANNEXE IV (Référentiel d'évaluation), including defined exam units (IV.c) and diploma constituent units (IV.a)
Training providers must ensure students develop competencies in applying hygiene rules, safety recommendations, and ergonomic principles as specified in Pôle 3 (U2)