Training Content培训内容

Based on the French "alternance" training concept that is very popular in Europe, the SYB training program allows our students to gain excellent baking and life skills by alternating 2 weeks of classes at school with 2 weeks of practical internships in international hotels, for the whole duration of the program.

French Bakery 法式烘焙

SYB’s traditional bakery training content is based on the French bakery diploma CAP, as developed by the Ecole Francaise de Boulangerie d’Aurillac (EFBA), a top-ranked bakery school in France. Both the training content as well as the exams are designed under the supervision of EFBA.

SYB’s French bakery training include both theory and practice classes.

Theory classes focus on:

• Ingredients: Composition, chemical reaction and interactions, nutrition
• Bakery processes: Types of fermentation, temperature variations, freezing processes
• Hygiene: Food quality and safety; workplace hygiene rules

Practice classes focus on the following recipes:

• French baguette,
• Country breads,
• Rye-flour breads,
• Danish,
• Croissants,
• Brioche in various shapes,
• Toast,
• Buns,
• Ciabatta bread,
• Pizza dough…

Other European recipes are introduced throughout the year.

These classes take place in the SYB baking centre, inaugurated in March 2011 thanks to the support of SweetPearl™.

Chinese-style Western pastry 西式面点师

Given the popularity of Taiwan-inspired bakeries in China, it is important that our students also have the knowledge and capabilities to produce Chinese-style bakery products. These include soft / sweet breads with red bean or meat floss, egg tarts, mousse cakes, donuts, stuffed Danish, cream cakes, cookies, etc.

SYB’s Chinese pastry classes are organized by Caoyang Vocational School. Within the one-year training, SYB students pass both the levels 5 (basic) and 4 (intermediate) of the official “Western Bakery” (西式面点师) diploma,  which is delivered by the Shanghai Labour Bureau and recognized throughout China.

The Chinese-style Western pastry training contains both theory and practice classes and take place in Caoyang Vocational School.

Life Skills 生活技能

While it is important to equip our students with the technical baking skills, life skills are also essential to ensure that our students can easily integrate into the professional world upon graduation, and at the same time, broaden their worldview.

Compassion for Migrant Children (CMC), an NGO with a longstanding experience in soft skills training for migrant children, organizes and develops classes in workplace behavior, finance management, computer knowledge, interpersonal skills, etc, specifically for SYB.

The classes take place at Caoyang Vocational School.

English Language 英语

Recognizing that our students are required to work with non-Chinese speaking pastry chefs at major hotels, we cooperate with the local NGO Stepping Stones to organize English classes for SYB.

Twice a week, our students practice their oral English skills with foreign volunteer teachers from Stepping Stones, at Caoyang Vocational School.

Internships 实习

To ensure a high quality of training and be as close as possible to market needs, SYB has developed an original program inspired by the French “alternance” system, which combines classes in school and practical internships at numerous 4/5-star hotels in Shanghai, as well as within Carrefour supermarkets.

Each partner hotel opens one (or more) intern position, filled by two SYB students who rotate every two weeks: while one student is working as trainee at the partner location, the other studies bakery in class, so that there is always one student available for our hotel partner.

Intense training prior to the internship and regular follow-up by our bakery teachers and by our social educator during the internship ensure that the trainees adapt well and learn as much as possible from their hotel tutors.

In addition, each student benefits from at least one week internship experience at the bakery department of Carrefour Nanfang.

If you are interested in becoming an internship partner, click here