- Specific skill development in a particular field within a short time span
- Acquire and / or develop techniques and skills in one or more field of pastry, chocolate, confectionery, ice cream
The themes to choose from:
- DAY 1: TARTS AND TARTLETS : Making puff pastry bases and making tarts and tartlets in line with trends
- DAY 2: SMALL AND LARGE CAKES: Elaboration of a range of small and big cakes with the seasons.
- DAY 3: ICE CREAMS AND SORBETS: Creation of a range of ice creams and sorbets, with varied and innovative perfumes.
- DAY 4: PLATE DESSERTS: Making desserts on the plate with flavors and textures varied and quick to put in place.
- DAY 5: CHOCOLATE AND CONFECTIONERY: Realization of chocolate and confectionery to develop the additional sale: chocolate bars, tablets, bites, spread, fruit paste, marshmallow.
- Individual and collective support
- The trainee carries out all the recipes accompanied by the trainer
- Documents and theoretical supports: recipe booklet
- Presentation of a final buffet, tasting and analysis of the productions