ALL TRAINING COURSES

WEDDING CAKES « À LA FRANÇAISE » AND WEDDING CROQ’ BY JEAN-PHILIPPE WALSER

By Jean-Philippe WALSER, Pastry trainer and author of various books including Wedding Cakes Wedding Croq

From 25/02/2019 to 27/02/2019

Jean-Philippe WALSER, transmits to you his know-how and techniques of elaboration of Wedding Cakes à la française and Wedding Croq' to create ceremony cakes and assembled pieces revised to the current and contemporary taste.

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ALL ABOUT THE VIENNESE PASTRY & CATERING BREAD

By Olivier MAGNE, Meilleur Ouvrier de France Boulanger

From 04/03/2019 to 06/03/2019

For Professionals in the food industry

Olivier MAGNE, Meilleur Ouvrier de France Boulanger, shares his experience and know-how with the creation of a range of restaurant and Viennese pastry breads that he makes every day in his artisan bakery.

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SWEET SNACKING

By Jean-Christophe VITTE, Meilleur Ouvrier de France and World Dessert Champion

From 18/03/2019 to 20/03/2019

For Professionals in the food industry

The programme of this professional training programme proposes to create a complete range of modern or classic snacking products revisited in a "nomadic" version: practical, varied, gourmet, simple and attractive.

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CROQUEMBOUCHE, SUGAR & COMMERCIAL NOUGATINE

By Jean-Christophe VITTE, Meilleur Ouvrier de France and World Dessert Champion

From 01/04/2019 to 03/04/2019

Professionals in the food industry

The program develops the structuring of the elements of a piece: garnish, assembly, symbolism, colors, etc. and the study of manufacturing techniques, cooking, flavoring and coloring of nougatines and sugars: pastillage, casting, bubbling, drawing, etc.

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100 FLAVORS OF ICE-CREAM

By Jean-Christophe VITTE, Meilleur Ouvrier de France and World Dessert Champion, and Thierry JOUVAL, Ice Technician and CREMIX Software Designer

From 08/04/2019 to 10/04/2019

For professionals in the food industry with a background in ice cream technology.

A "special ice cream" professional training to enable you to develop a diversified and innovative range of 100 products (classic, organic, vegan).

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ICE-CREAMS CAKE, ICE-CREAM CUPS AND POPSICLES

By Jean-Christophe VITTE, Meilleur Ouvrier de France and World Dessert Champion

From 15/04/2019 to 17/04/2019

Professionals in the food industry

This professional training course covers ice cream technology and raw material knowledge to create a range of desserts, cups and ice cream sticks with a variety of flavours and textures.

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BOUTIQUE PASTRY BY FRANCK MICHEL

By Franck Michel, Meilleur Ouvrier de France Pâtissier and World Pastry Champion

From 23/04/2019 to 25/04/2019

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.

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DELI BAKERY

By Jean-Christophe VITTE, Meilleur Ouvrier de France and World Dessert Champion

From 29/04/2019 to 30/04/2018

Professionals in the food industry

This professional training allows us to produce a range of sweet petits fours in accordance with the season and responding to the problems related to the catering business: efficient and profitable handling and assembly, speed of execution, large quantity management, optimized installation, transport, tasting by the customer.

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RESTAURANT DESSERTS

By Jean-Christophe VITTE, Meilleur Ouvrier de France and World Dessert Champion

From 06/05/2019 to 07/05/2019

Professionals in the food industry

The program studies basic techniques for preparing a restaurant dessert and proposes work on textures: making various biscuits, creams, sparkling, creamy, etc. and making confits, coulis, ice creams, which will enhance the desserts.

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FROM BREAKFAST TO TEA, PASTRY AND CO.

By Jean-Christophe VITTE, Meilleur Ouvrier de France and World Dessert Champion, and Delphine JULLIEN, Pastry chef

From 13/05/2019 to 15/05/2019

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.

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PIES AND SMALL CAKES OF THE SEASON BY PASCAL MOLINES

By Pascal MOLINES, Meilleur Ouvrier de France Pâtissier and World Pastry Champion

From 20/05/2019 to 22/05/2019

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.

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INTRODUCTION TO SUGAR

By Jean-Christophe VITTE, Meilleur Ouvrier de France and World Dessert Champion

From 27/05/2019 to 28/05/2019

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.

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SWEET SNACKING

By Jean-Christophe VITTE, Meilleur Ouvrier de France and World Dessert Champion

From 03/06/2019 to 05/06/2019

For Professionals in the food industry

The programme of this professional training programme proposes to create a complete range of modern or classic snacking products revisited in a "nomadic" version: practical, varied, gourmet, simple and attractive.

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GANACHES AND CRYSTALLIZATION - ADVANCED LEVEL

By Thierry KLEIBER, Maitre chocolatier, and Samuel BIZE, Technician in the chocolate industry for more than 30 years

From 03/06/2019 to 05/06/2019

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.

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CONFECTIONERY

By Pierre MIRGALET, Meilleur Ouvrier de France Chocolatier Confiseur

From 11/06/2019 to 13/06/2019

For Professionals in the food industry

Create a complete, rational and attractive range of artisanal confectionery: fruit pastes, bars, caramels, nougats, spreads, jam, marshmallows, marzipan, passion, pistachio.... Also learn to highlight them for sale: packaging, presentation, advice.

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5 DAYS A-LA-CARTE

By Jean-Christophe VITTE, Meilleur Ouvrier de France and World Dessert Champion

From 17/06/2019 to 21/06/2019 (number of days of your choice)

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

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JAM

By Jean-Paul GAUCHER, Maître Confiturier, and Delphine JULLIEN, Pastry chef

From 02/09/2019 to 04/09/2019

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.

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LOGS AND FESTIVE ENTREMETS

By Cécile MORITEL, International consultant and trainer in pastry and culinary design

From 09/09/2019 to 11/09/2019

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.

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INTRODUCTION AND DISCOVERY OF THE VACUUM TECHNIQUE

By Pierre PAUMEL, Maître Cuisinier de France et Vacuum cooking training technician

From 16/09/2019 to 18/09/2019

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.

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CHRISTMAS LOGS

By Pascal MOLINES, Meilleur Ouvrier de France Pâtissier et World Pastry Champion

From 23/09/2019 to 25/09/2019

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.

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LOGS AND FROZEN ENTREMETS

By Jean-Christophe VITTE, Meilleur Ouvrier de France et World Dessert Champion

From 30/09/2019 to 02/10/2019

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.

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GLUTEN-FREE PASTRY

By Mélissa PHILIS, Dietician nutritionist and trainer in healthy cooking for 10 years, and Jean-Christophe VITTE, Meilleur Ouvrier de France et World Dessert Champion

From 30/09/2019 to 01/10/2019

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.

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