Program
Next Gen Baker
Enter our world of craftsmanship, innovation and the future of baking!
Key Facts
Location
Avenhorn en Stoutenburg
Duration
40 weeks of study
Starts
Fall 2025
Level
Post-secondary (MBO+)
The program in a nutshell
Dreaming of a career that will let you use your hands and your head? Where tradition and innovation go hand in hand and where you grow every day as a professional and as a human being? At Amarant Academy, we’ll train you to become the baker of tomorrow. In our own part-time post-secondary program, you’ll learn the intricacies of the craft, the latest techniques and sustainable methods while honing your personal leadership skills. Whether your dream is a perfect loaf of sourdough or an ideal industrial production line, we’ll teach you how to bake the future. Here’s how to make your talent rise!
What will you learn?
Knowledge: Gain insight into the properties and purposes of ingredients and learn how to recognize, evaluate and guarantee product quality. You’ll build a solid foundation in safety and hygiene and learn how to follow food safety principles.
Skills: Learn practical skills that you can only develop on the job. You’ll learn to independently manage production processes, prepare various bread products and assess end products for quality and consistency.
Personal: Receive close guidance and learn customer-oriented thinking and effective cooperation. We’ll also help you strengthen your communication and team skills, so you can grow into a responsible, quality-conscious professional.
Practical information
The Next-Gen Baker program is a hands-on, one-year part-time post-secondary (MBO+) program. In addition to the assignments in the bakery, you’ll spend part of each module shadowing an expert in the field. Among other things, you will get a look behind the scenes at a grain mill and various bakeries.
Admission requirements
You don’t have to be a baker before starting this program – what matters is that you’re motivated. That’s why we ask applicants to submit a cover letter or video explaining why they’re interested and why they deserve this opportunity. The next step is a talent scan, in which we map out your personality and capabilities. In personal interview, we’ll assess whether this program is right for you and whether you might be one of our new students!
The program is taught in English, so a good command of the English language is essential. To complete the practical assignments, you’ll have to work at an industrial bakery at the start of the program. Make sure you have time and space to work on your assignments at this workplace and that you have a supervisor or coach at the bakery who can help you.
Diploma
This program is recognized by the CPION as a part-time post-secondary program. You‘ll receive an official diploma upon completing the program demonstrating your mastery of the baking profession.
Modules
The program consists of several modules, each of which consists of two practical teaching days. So you’ll even learn theory in practice! We organize excursions and guest lectures, you will receive independent assignments to complete at home, as well as practical assignments to carry out in the bakery. Below is a brief summary of what to expect from each module.
Module 1 - Knowledge and application of raw materials
From grain to golden bread
What is really inside those fragrant, golden loaves of bread? In this module, we dive into the world of flour, yeast and sourdough. You’ll learn what these ingredients are, and why they are so essential to the perfect loaf. We’ll show you how water is the secret weapon, and why the soil in which grain grows is just as important as the baker who works with it. You’ll learn to analyze, understand, and cleverly apply raw materials to take your baking results to the next level. We’ll start at the source with a visit to a grain mill. Because good baking knowledge starts with the basics – and your foundation has to be strong!
Module 2 - Artisanal production
Feeling the itch yet? In this module, you’ll learn how to truly bake the way bakers used to: kneading, shaping, and proofing by hand! Not out of nostalgia, but because you have to feel, smell and see dough in action to understand what it really needs. You’ll use all your senses, learn why kneading is crucial for elastic dough, and how fermentation determines flavor and structure. Pay attention to every detail and discover how a little love in the dough makes all the difference. An artisanal foundation that will help you make an impact, even in the most modern bakery.
Module 3 - Modern industrial production
How do you make machines capture the artisanal feeling of handmade bread? In this module, you’ll learn the secret: knowledge, insight, and a feel for the process. We’ll take you along highly modern production lines where tradition and technology go hand in hand. You’ll learn how to operate and fine-tune machines, and how to handle dough as if it were kneaded by hand. Because bread is still a natural product (especially sourdough!), you’ll also learn to deal with factors like humidity and temperature. You’ll become a baker who doesn’t just press buttons but truly understands what’s happening in the mixer. You’ll work with machines and learn to understand, operate, and improve industrial processes.
Module 4 - (Food) safety in the bakery
Safe, enjoyable work = safe, delicious bread
Working in a bakery is not only about delicious products, but also about safe and pleasant working conditions. This module teaches you everything about food safety, hygiene (like HACCP) and machine safety. You’ll learn about food production regulations and how to prevent food-related illnesses, for example. But you’ll also learn about recognizing potential hazards and risks in the production process. Not to mention how to use bakery machines safely and responsibly. Finally, you’ll also learn how to guarantee that your bread is of the highest quality, without ingredients that really don’t belong in bread and could harm the company image.
You’ll also learn about social safety: how to set boundaries, how to create a nice atmosphere in the workplace, how to speak to colleagues in the event of a dangerous situation or if you notice they are struggling mentally. We’ll teach you how to stay strong physically and mentally, because a safe and healthy baker bakes the best bread!
Food safety is an recurring theme throughout the whole program. In this module you’ll be taught by a quality agency, an occupational physiotherapist and a safety expert, among others.
Module 5 - Process optimization & logistics
Why make things difficult when there’s a smarter way of doing things. In this module you’ll learn the LEAN principles: how to prevent waste, improve processes and minimize errors. You’ll discover how the individual links in production are interconnected and why even small improvements make a big difference. KPIs (Key Performance Indicators) are also addressed – metrics that will help you elevate your bakery. You’ll become a smart baker who has their loaves in control while fully understanding the business side of things too.
Module 6 - Management and teamwork
A great bakery is not just about great bread, but also about strong teams. In this module, you’ll discover how a bakery functions as an organization: from the production manager to the quality controller. You’ll learn how to work well within a team, propose improvements, and contribute to success across the entire organization. We’ll go deeper into KPIs, leadership, and collaboration, teaching you how to bake the best bread and inspire your colleagues to keep improving together.
Module 7 - Bake-off processing & presentation
What happens to your delicious products after they leave the bakery? In this module, you’ll learn how bake-off products are finished and presented in the store. We step into the customer’s shoes: what are they looking for? Convenience, healthy food, enjoyment, and, of course, good value. You’ll learn how to create tasty, artisanal products for all kinds of customers and how to respond to trends and market demands. This module also covers presenting product quality: properly baked products, knowledge about allergens, and correct labeling information. As a Next-Gen Baker, you’ll have the complete picture in your hands.
Module 8 - Personal leadership
This module runs through the program and is also addressed separately at the end. Because a good baker needs more than artisanal mastery, they need good personal leadership skills too. With coaching, reflection and practical assignments, you’ll discover your own teamwork, leadership and growth styles. We challenge you to become stronger, more confident and resilient in the bakery and beyond. Your development comes first, because self-knowledge is the first step to achieving great things.
Teachers
All our teachers are pure professionals. They work in the field themselves – in the bakery, as consultants or as business owners – and leverage their experience for their teaching. That way, everything you learn is closely aligned with everyday practice. They know what you are up against, but also where you can grow.
Questions or need help?
Get in touch!
Whether you want to knead the best dough, make processes smarter or take your team to the next level: with us you will learn. Together we grow further, with respect for the craft and an eye for innovation and sustainability. Want to know more?
