At the end of the training, the trainee will be able to:
- Create a range of sweet petits fours answering issues related to the catering trade: effective and profitable handling and assembly, timeliness of work, large quantities management, optimized implementation, transport, tasting by the customer.
- Creation of a small deli bakery range that is in line with the season
- Doing different biscuits, pastries, creams, mousses.
- Making fast and efficient decorations
- 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