Sweet snacking




Objectifs

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

  • Create a complete range of modern or classic products restyled  in « nomadic » version responding to a growing demand from customers.
  • Design an impacting offer of « sweet snacking », practical, varied, gourmet, simple and attractive.
  • Appropriate the various implementation techniques for easy reproduction within your company.

Contenu

  • Creation of a range of « sweet snack » products, varied and impacting: chocolate-flavored and iced bars, verrines, petits fours and cupcakes, appetizers, etc.
  • Restyle pastry classics in a nomadic version.
  • Work on textures and fragrances: mousse, crispy, biscuit, ice cream, etc.
  • Realization of simple decorations, attractive and quick to put in place.

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