Deli bakery


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

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