Confectionery by Pierre MIRGALET




Objectifs

At the end of the training, the trainee will be able to:

  • Create a range of confectionery in a traditional and rational way.
  • Sell confectionery products all year round as impulse products, to offer or have fun.
  • Enhance products for sale through packaging, presentation, customer advice.

Contenu

  • Creation of a rational and attractive range of confectionery products: fruit pastes, bars, caramels, nougats, spreads, jam, marshmallows, marzipan, passion, pistachio nuts…
  • Production of confectionery in a traditional and rational way.
  • Technical and technological explanations of the manufacturing processes, enhancement of products for sale, packaging, presentation, advice.

Méthodes pédagogiques

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