SOURDOUGH & TRADITION - English Course

Dernière mise à jour : 15/05/2024

- Partnership with BAKING INSTITUTE AMSTERDAM -
Focus on process
Hands-on experience
Biological products
Small group to learn directly

M'inscrire à la formation

L'inscription à l'une de nos formations donne lieu à l'acceptation de nos conditions générales de vente et de notre politique de confidentialité à retrouver sur notre site internet.
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Modalités d'admission

  • Admission sans disposition particulière

Compétences acquises à l'issue de la formation

  • -         jouer la carte de la différenciation et de l'effet de gammes
  • -         en multiplier les recettes qui rivalisent d'originalité et de saveurs
  • -         optimiser l'organisation et le temps de production.

Description

visuel
! Limited group training !
 
OVER TWO DAYS
Price : 495€ VAT Free for 2 days course - 45% discount for Bakers paying at the Social Fund Bakkersbedrijf
 
Home - Presentation of participants and points on their training expectations
Pre-Training Self-Assessment
Presentation of the course of training
Analysis of different types of leaven, hard, liquid and rye
Setting up of the supply and raw materials
Weighing of flours and ingredients
 
Kneading pasta :
 
Baguette
Pain soufflé thyme - rosemary
Grain gourmand
Stoneground flour bread
Rye bread
Khorasan bread
Khorasan and nuts bread
Croissant
Orange – chocolate croissants
Brioche
Langhopf
Coffee Langhopf
 
Debriefing and questions on the entire training
Cleaning and storage of the supply
Presentation of the products on the table and Tasting
Half-day attendance load
End of training self-assessment
Satisfaction questionnaire

Objectifs de la formation

At the end of the training, the trainee will master a base of knowledge in bakery in order to be able to:
-   play the card of differentiation and range effect,
-   multiply recipes that compete with originality and flavors
-   optimize organization and production time.

Public visé

Bakers and employees in bakery sector.
Accessibility to people with disabilities after an interview with the training organization.

Matériel requis

Your baker’s outfit and your mobile phone with an internet connexion to firm your presence

Prérequis

There are no prerequisites.

Required equipment: telephone with internet connection to complete the signings, digital forms as part of our quality approach.

Modalités pédagogiques

The teaching methods used for the training are:
- all production tools currently used in a dedicated bake laboratory (available on request)
- a booklet containing all the theoretical documents (recipes) with annotation areas.
All practical learning is carried out in the production laboratory by alternating:
– demonstration phases provided by the trainer, which the trainees are invited to reproduce independently or in pairs,
– phases of personal work where the trainee is invited to develop his own product ranges, accompanied by the trainer or supervisor.

Moyens et supports pédagogiques

Pedagogical means: demonstrative, heuristic and applicative.
Teaching documents: paper booklet given to the trainee with annotation areas.

Modalités d'évaluation et de suivi

On the training time, exchanges are organized to allow the trainer to take into account the remarks, proposals and assessments of the trainees on the training action. All practical situations and productions during the training allow an exchange on the quality produced according to the objectives.
The means put in place to determine whether the trainee has acquired the knowledge or professional gestures specified in the objective are:
- Formative evaluation method by practical exercise;
- self-assessment by forms at the start of training and at the end of training
- presence sheets 
- satisfaction forms.

Modalités d'accès et délais d'accès : informations sur l'admission

Our deadlines for access to training are no later than 2 days before the training or subject to availability.
The modalities of access to the trainings are by prior registration by email, telephone or via our online catalog on our website.

Informations sur l'accessibilité

If you think you are in a disabled position, please contact Marie our referent handicap upstream of the training at 06.80.28.76.36 or contact@atelier-malice.fr in order to welcome you, accompany you/ train or guide you.

Prochaines Sessions

  • Désolé, cette formation qu'elle soit collective ou personnalisée pour votre entreprise n'est pas programmée pour le moment ou il n'y a plus de place.

     

    Pour toute demande, contactez-nous : 02 51 718 718 ou par email à contact@atelier-malice.fr afin que nous vous fassions une proposition.

Organisme de formation certifié QUALIOPI - catégorie Actions de formation

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