Boutique pastry by Franck Michel




Objectifs

  • Share vision, techniques and know-how about boutique pastry of Franck MICHEL, Meilleur Ouvrier de France Pastry Chef and World Pastry Champion.
  • Achieve a rational, tasty and inventive range of boutique pastries to boost sales.
  • Acquire work and organizational methods to optimize production and effective implementation in the company.

Contenu

  • Franck Michel, Meilleur Ouvrier de France Pastry Chef and World Pastry Champion, shares his experience and know-how of making a tasty, inventive and rational range of shop pastries.
  • Elaboration of a set of cupcakes, desserts, pies and tartlets for your shop windows decoration and for sales increase.
  • Work on tastes and textures with the making of different biscuits, pasta, creamy, supreme, etc.

Méthodes pédagogiques

  • Individual or group-based support
  • Trainee makes all the recipes with the trainer
  • Documents and theoretical support: recipe booklet
  • Tasting and analysis of productions
  • End of training report