{"id":20219,"date":"2026-01-23T09:45:05","date_gmt":"2026-01-23T08:45:05","guid":{"rendered":"https:\/\/compagnons-du-devoir.com\/staging\/formations-en-alternance\/cap-boulanger-post-college-2-ans\/"},"modified":"2026-09-08T12:21:12","modified_gmt":"2026-09-08T10:21:12","slug":"cap-boulanger-post-college-2-ans","status":"publish","type":"les-formations","link":"https:\/\/compagnons-du-devoir.com\/staging\/formations-en-alternance\/cap-boulanger-post-college-2-ans\/","title":{"rendered":"CAP Boulanger"},"excerpt":{"rendered":"","protected":false},"featured_media":19530,"template":"","meta":{"_jet_sm_ready_style":"","_jet_sm_style":"","_jet_sm_controls_values":"","_jet_sm_fonts_collection":"","_jet_sm_fonts_links":"","rncp":"Fiche 37537","lien-rncp":"https:\/\/www.francecompetences.fr\/recherche\/rncp\/37537\/","duree-de-la-formation":"2 ans","objectifs-de-la-formation":"<p>A l\u2019issue de sa formation chez les Compagnons du Devoir, l\u2019apprenante ou l\u2019apprenant sera capable de :<\/p><ul><li>R\u00e9aliser des pains courants, de tradition Fran\u00e7aise et autres types de pains.<\/li><li>R\u00e9aliser des viennoiseries lev\u00e9es et lev\u00e9es feuillet\u00e9es.<\/li><li>R\u00e9aliser des produits de base en restauration Boulang\u00e8re.<\/li><li>Conduire des m\u00e9thodes de panification.<\/li><\/ul>","contenu-de-la-formation":"<p>Ann\u00e9e 1<\/p><ul><li>Appr\u00e9hender l'environnement professionnel du m\u00e9tier de boulanger<\/li> <li>S'initier au proc\u00e9d\u00e9 de panification<\/li> <li>S'initier \u00e0 la r\u00e9alisation de pains courants (1\/2) : Pains de traditions, pains complets, pains de campagne<\/li> <li>S'initier \u00e0 la r\u00e9alisation de pains courants (2\/2) : Pains viennois, pains de tradition, pains courants<\/li> <li>Mettre en oeuvre des produits selon diff\u00e9rentes techniques de fermentation<\/li> <li>R\u00e9aliser des pains selon diff\u00e9rents fa\u00e7onnages<\/li> <li>Justifier les choix technologiques d'une r\u00e9alisation (1\/1) : Les pains<\/li> <li>Justifier les choix technologiques d'une r\u00e9alisation (1\/2) : Les viennoiseries<\/li> <li>R\u00e9aliser des produits selon diff\u00e9rentes m\u00e9thodes de p\u00e9trissage<\/li> <li>R\u00e9aliser des produits de boulangerie traditionnels<\/li> <li>Elaborer des viennoiseries en autonomie<\/li> <li>Consolider les acquis de la formation<\/li> <li>Devenir Sauveteur Secouriste du Travail (SST)<\/li><\/ul> <p>Ann\u00e9e 2<\/p><ul><li>Conduire diff\u00e9rentes m\u00e9thodes de panification<\/li> <li>S\u00e9lectionner un mode de cuission selon le produit \u00e0 r\u00e9aliser<\/li> <li>Elaborer des produits selon diff\u00e9rentes pr\u00e9-fermentation<\/li> <li>Mobilit\u00e9 internationale<\/li> <li>Mobilit\u00e9 internationale<\/li> <li>Mobilit\u00e9 internationale<\/li> <li>Mettre en valeur et pr\u00e9senter diff\u00e9rents pains<\/li> <li>Se perfectionner dans la mise en \u0153uvre des diff\u00e9rentes m\u00e9thodes de panification<\/li> <li>Se perfectionner dans l'\u00e9laboration de pains<\/li> <li>Se perfectionner dans l'\u00e9laboration de viennoiseries<\/li> <li>Fabriquer un produit de mani\u00e8re autonome et proposer des actions correctives<\/li> <li>Consolider les acquis de la formation<\/li> <li>Se pr\u00e9parer \u00e0 l'examen du CAP - Boulanger<\/li><\/ul><p>L\u2019\u00e9quipe de formation est compos\u00e9e de formateurs experts dans leur m\u00e9tier et experts de l\u2019andragogie, de formateurs d\u2019enseignements g\u00e9n\u00e9raux qui justifient d\u2019une exp\u00e9rience significative de l\u2019enseignement, ainsi que d\u2019un r\u00e9seau d\u2019intervenants et de consultants.<\/p>","methode-mobilisee":"<p>Les enseignements th\u00e9oriques sont dispens\u00e9s en salle de cours \u00e9quip\u00e9e d'un ordinateur, d'un vid\u00e9oprojecteur et d'un tableau blanc.<br>Les enseignements pratiques sont dispens\u00e9s en atelier d\u00fbment \u00e9quip\u00e9 (liste du mat\u00e9riel disponible sur demande) et respectant les normes de qualit\u00e9 et de s\u00e9curit\u00e9 en vigueur.<br>Les m\u00e9thodes p\u00e9dagogiques reposent sur le savoir et le savoir-faire op\u00e9rationnel. Chaque module comporte en alternance :<br>\u2022 Des temps de pr\u00e9sentation et d'expos\u00e9 th\u00e9orique,<br>\u2022 Des temps de d\u00e9monstration et d'observation,<br>\u2022 Des temps de manipulation du mat\u00e9riel p\u00e9dagogique par les stagiaires avec supervision de professionnels exp\u00e9riment\u00e9s,<br>\u2022 Des temps de conception et de r\u00e9alisation \u00e0 l'aide de mat\u00e9riels professionnels adapt\u00e9s aux besoins de la formation,<br>\u2022 Des temps d'\u00e9changes et de d\u00e9bats entre apprenants sur la base de situations r\u00e9elles.<br>Les supports de formation, remis aux apprenants, les expos\u00e9s audiovisuels, les exercices pratiques, les d\u00e9monstrations et les \u00e9tudes de cas sont \u00e9labor\u00e9s \u00e0 partir de situations concr\u00e8tes.<br>Des ouvrages, des revues et des articles relatifs aux th\u00e8mes des modules concern\u00e9s pourront \u00eatre mis \u00e0 disposition des apprenants selon le besoin.<\/p>","pre-requis":"Accessible aux \u00e9l\u00e8ves ayant valid\u00e9 l'ensemble de leur scolarit\u00e9 au coll\u00e8ge.","public-de-la-formation":"Tout public","alternance":"25 semaines en centre r\u00e9parties sur deux ann\u00e9es de formation. <\/p>","modalites-d-alternance":"<p>Contrat d\u2019alternance<\/p>","modalites-evaluation":"<p>Plusieurs \u00e9valuations sont r\u00e9alis\u00e9es tout au long de la formation afin que l\u2019apprenant puisse \u00e9valuer sa progression. <\/p><p>Les situations d\u2019\u00e9valuation peuvent \u00eatre de plusieurs types : QCM, \u00e9tude de cas, dossier, pr\u00e9sentation orale, travaux pratiques, mise en situation reconstitu\u00e9e, ... <\/p><p>Elles peuvent \u00eatre individuelles ou collectives. <\/p><p>Les r\u00e9sultats \u00e0 l\u2019examen concourent \u00e0 la validation de la formation. <\/p><p>Les modalit\u00e9s d'\u00e9valuation pour le passage d'examen sont \u00e0 consulter sur le r\u00e9f\u00e9rentiel de certification en vigueur : France Comp\u00e9tences\/ Code RNCP indiqu\u00e9 dans ce programme<\/p><p>Le programme de formation couvre la totalit\u00e9 des activit\u00e9s list\u00e9es dans les blocs de comp\u00e9tences associ\u00e9s au r\u00e9f\u00e9rentiel de la formation. L\u2019ensemble des blocs de comp\u00e9tences doit \u00eatre r\u00e9alis\u00e9 pour valider la formation.<\/p>","suite-de-parcours":"<p>Chez les Compagnons du Devoir :<\/p><ul><li><a href=\"https:\/\/compagnons-du-devoir.com\/formations-en-alternance\/cs-techniques-du-tour-en-boulangerie-et-en-patisserie-prepa-tour-de-france-1-an\">Perf 1 - CS Techniques du tour en boulangerie et en p\u00e2tisserie (24 mois)<\/a><\/li><li>FS - TITRE ENTREPRENEUR DE PETITE ENTREPRISE (12 mois)<\/li><li>Perf - CAP P\u00e2tissier - Format 1 an (12 mois)<\/li><li>Perf 3 - BP Boulanger 2A (12 mois)<\/li><li>TP Responsable de Petites et Moyennes Structures (12 mois)<\/li><\/ul><p>Pour les \u00e9quivalences et passerelles, r\u00e9f\u00e9rez-vous \u00e0 la fiche RNCP ou directement sur le <a href=\"https:\/\/www.onisep.fr\">site de l'Onisep<\/a><\/p>","modalites-delais-acces":"<p>Admission \u00e0 partir de 15 ans r\u00e9volus et niveau 3e minimum (suivant les pr\u00e9requis) apr\u00e8s pr\u00e9inscription <a href=https:\/\/compagnons-du-devoir.com\/rejoignez-les-compagnons-du-devoir\/> sur notre site Internet<\/a>, suivi d\u2019un entretien avec un(e) responsable.<\/p><p>L\u2019inscription est d\u00e9finitivement valid\u00e9e lors de la signature d\u2019un contrat d\u2019alternance avec une entreprise et dans la limite des places disponibles. Ouverture des pr\u00e9-inscriptions \u00e0 partir du mois d\u2019octobre de l\u2019ann\u00e9e pr\u00e9c\u00e9dant la rentr\u00e9e. Exemple : Pour la rentr\u00e9e de septembre 2026, les pr\u00e9-inscriptions sont ouvertes depuis octobre 2025. La rentr\u00e9e a lieu en septembre.<\/p>","cout-de-la-formation":"Formation non payante et r\u00e9mun\u00e9r\u00e9e dans le cadre du contrat d\u2019apprentissage.","taux-de-reussite":"95% sur 126 candidats (2025)","url-pdf-fiche-metier":"#formulaire-boulangerie","annonce-cfa-partenaires":"","asterisque-infos-complementaires":"","phrase-dintroduction-des-maisons-et-cfa-liees-a-la-formation":""},"region":[167,170,169,164,166],"diplome":[171],"metier-lien-formation":[162],"parcours":[172],"class_list":["post-20219","les-formations","type-les-formations","status-publish","has-post-thumbnail","hentry","region-centre-val-de-loire","region-grand-est","region-ile-de-france","region-nouvelle-aquitaine","region-occitanie","diplome-cap","metier-lien-formation-boulangerie","parcours-post-college"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>CAP Boulanger - Les Compagnons du Devoir et du Tour de France<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"CAP Boulanger - 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