L’école propose plusieurs cursus de formation destinés aux professionnels des métiers de bouche. Des formations courtes sur 2 ou 3 journées dans lesquelles vous pourrez vous perfectionner ou aborder les bases du thème choisi.
Chaque formation sera un moment unique de développer vos compétences, apprendre et maîtriser les techniques de professionnels expérimentés et confirmés dans le domaine de la pâtisserie, la chocolaterie, la glacerie et la confiserie.
Par Jean-Christophe VITTE, Meilleur Ouvrier de France Glacier and World Champion of Frozen Desserts
Du 02/12/2019 to 04/12/2019
Pour For Professionals in the food industry
Learn about ice cream and raw materials technology and basic techniques to make different mixes of sorbets and ice creams.
Par Pascal MOLINES, Meilleur Ouvrier de France Pâtissier and World Pastry Champion
Du 28/10/2019 to 30/10/2019
Pour For Professionals in the food industry
Creation of an attractive and rational range of petits fours with current flavours and varied textures for the end of the year celebrations.
Par Jean-Christophe VITTE, Meilleur Ouvrier de France Glacier and World Champion of Frozen Desserts
Du 21/10/2019 to 22/10/2019
Pour For Professionals in the food industry
This training develops knowledge of ice block, tools and carving techniques to handle tools and ice block safely.
Par Jean-Christophe VITTE, Meilleur Ouvrier de France and World Dessert Champion
Du 14/10/2019 to 16/10/2019
Pour Professionnels des métiers de bouche
Create a rational and attractive range of small individual cakes to enhance your shop windows over the seasons: chocolate, praline, fruit, coffee, etc.
Par Pierre MIRGALET, Meilleur Ouvrier de France Chocolatier Confiseur
Du 14/10/2019 to 16/10/2019
Pour For Professionals in the food industry
Create a complete range of artisan chocolates: pralines, ganaches, characters and commercial arrangements, spreads, bars, bites and chocolate bars, commercial window piece.
Learn how to showcase them through an attractive commercial window.
Par Thierry KLEIBER, Maître chocolatier, Vacuum cooking technician and trainer
Du 07/10/2019 to 09/10/2019
Pour For Professionals in the food industry
Discuss the practice, science and technique of vacuum cooking sweet products and make candied fruits, jams, marmalades, fruit pastes, etc.
Par Mélissa PHILIS, Dietician nutritionist and trainer in healthy cooking for 10 years
Du 16/09/2019 to 17/09/2019
Pour For Professionals in the food industry
Learn how to identify gluten in the diet, master alternative ingredients and adapt basic techniques to design your own recipes, expand your menu or transform a dessert.
Par Jean-Christophe VITTE, Meilleur Ouvrier de France et World Dessert Champion
Du 30/09/2019 to 02/10/2019
Pour For Professionals in the food industry
Combine the different flavours and textures to create a rational and tasty range of desserts and ice cream logs: mix of sorbets and ice creams, cookies, interiors, glazes, grouts, etc. and design of simple, aesthetic and quick to set up decorations.
Par Pascal MOLINES, Meilleur Ouvrier de France Pâtissier et World Pastry Champion
Du 23/09/2019 to 25/09/2019
Pour For Professionals in the food industry
Pascal MOLINES, Meilleur Ouvrier de France Pâtissier and World Pastry Champion, invites you to learn how to design a range of logs with classic and original combinations for the end of the year holidays.
Par Pierre PAUMEL, Maître Cuisinier de France et Vacuum cooking training technician
Du 16/09/2019 to 18/09/2019
Pour For Professionals in the food industry
This professional training allows to approach the practice, science and technique of vacuum cooking in order to master it from the organization of production to storage.
Par Cécile MORITEL, International consultant and trainer in pastry and culinary design
Du 09/09/2019 to 11/09/2019
Pour For Professionals in the food industry
Cécile MORITEL passes on her expertise to you and offers you the opportunity to develop a range of desserts and end of year logs with current flavours, with rational assemblies, frame series and attractive decorations.
Par Jean-Paul GAUCHER, Maître Confiturier
Du 02/09/2019 to 04/09/2019
Pour For Professionals in the food industry
Jean-Paul GAUCHER, Maître Confiturier, and Delphine JULLIEN, Pastry Chef, share with you their passion and know-how to acquire all the techniques and good manufacturing practices in order to produce a range of modern and attractive jams and fruit pastes.
Par Pierre MIRGALET, Meilleur Ouvrier de France Chocolatier Confiseur
Du 11/06/2019 to 13/06/2019
Pour Professionals in the food industry
Créez une gamme complète, rationnelle et attractive, de confiseries artisanales : pâtes de fruits, barres, caramels, nougats, pâtes à tartiner, confiture, guimauves, pâte d’amande, passion, pistache…
Apprenez également à les mettre en valeur pour la vente : packaging, présentation, conseils.
Par Pierre MIRGALET, Meilleur Ouvrier de France Chocolatier Confiseur
Du 11/06/2019 au 13/06/2019
Pour Professionnels des métiers de bouche
Créez une gamme complète, rationnelle et attractive, de confiseries artisanales : pâtes de fruits, barres, caramels, nougats, pâtes à tartiner, confiture, guimauves, pâte d’amande, passion, pistache…
Apprenez également à les mettre en valeur pour la vente : packaging, présentation, conseils.
Par Jean-Christophe VITTE, Meilleur Ouvrier de France and World Dessert Champion
Du 17/06/2019 to 21/06/2019 (number of days of your choice)
Pour For Professionals in the food industry
The « 5 days à la carte » training is the possibility to register for one or more days of training of your choice, according to the desired theme or themes.
DAY 1: TARTS AND TARTLETS
DAY 2: SMALL AND LARGE CAKES
DAY 3: ICE CREAM AND SORBETS
DAY 4: PLATE DESSERTS
DAY 5: CHOCOLATE AND CONFECTIONERY
Par Thierry KLEIBER, Maitre chocolatier
Du 03/06/2019 to 05/06/2019
Pour For Professionals in the food industry
Thierry Kleiber, Maitre chocolatier, and Samuel Bize, Technician in the Chocolate Industry for more than 30 years, give you all the keys to approach, at an advanced level, the science and techniques of making chocolate masses and thus acquire a better mastery in the manufacture of ganaches and chocolate sweets.
Par Jean-Christophe VITTE, Meilleur Ouvrier de France and World Dessert Champion
Du 27/05/2019 to 28/05/2019
Pour Professionals in the food industry
This professional training course Introduction to icing and confectionery pastry sugar studies the basics and work on the different sugar techniques: pastillage, casting, bubbling, drawing, etc. as well as the techniques of baking, satin-finishing and sugar colouring.
Par Pascal MOLINES, Meilleur Ouvrier de France Pâtissier and World Pastry Champion
Du 20/05/2019 to 22/05/2019
Pour Professionals in the food industry
Pascal MOLINES, Meilleur Ouvrier de France Pâtissier and World Pastry Champion, invites you to learn how to design a range of pies and small cakes with classic and original combinations to enhance your spring display cases.
Par Jean-Christophe VITTE, Meilleur Ouvrier de France and World Dessert Champion
Du 13/05/2019 to 15/05/2019
Pour Professionals in the food industry
This professional training course offers an attractive range of simple, original and tasty recipes for pastries and cakes, from breakfast to tea: cakes, sweets, individual cakes, Viennese pastries, jams, spreads, etc.
Par Franck Michel, Meilleur Ouvrier de France Pâtissier and World Pastry Champion
Du 23/04/2019 to 25/04/2019
Pour Professionals in the food industry
Franck Michel, Best Pastry Chef in France and World Pastry Champion, shares his experience and know-how with the creation of a tasty, inventive and rational range of boutique pastries.