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  • Manufacturing

The Viennoiserie and its ingredients

Let’s learn more about this key fat, from its composition to its use in baking!
  • Baguette Academy

Objectives
of the course

PROFESSIONAL IN CHARGE OF BAKERY, PASTRY OR PRODUCTION TEAM LEADER

  • Detail the ingredients essential to the manufacture of viennoiseries : composition, types, characteristics, roles and uses.
  • Keep and store each ingredient properly.
  • Select the raw materials adapted to your production.
  • Detail the steps for making leavened layered viennoiserie.
  • Implement the shaping of croissants and chocolate breads.
  • Correct manufacturing defects.

The achievement of objectives is measured through the validation of a multiple choice questionnaire at the end of the training.

  • 420 €
  • 350 € VAT
Estimated time : 7h
  • 100% Made in France
  • Training certification
  • Available 24h/24 and 7/7
  • Secured payment
Demande de documentation
Inscription en ligne
  • Contactez-nous - +33428290224
  • Baguette Academy

The program
for this course

Partie 1

THE YEAST

  • Chapter 1 : Origins and culture of yeast.
  • Chapter 2 : Baking yeast – types, formats, packaging.
  • Chapter 3 : Choosing your yeast – tips and tricks.
  • Baguette Academy

To know
about this course

FOR WHOM ?

  • Professionals in charge of bakery and pastry products
  • Salesperson or distributor of ingredients in the bakery and/or pastry field

PREREQUISITE

No prerequisite

EQUIPMENT REQUIRED

  • Be equipped with a mobile phone, tablet/computer and audio equipment (headphones/headsets)
  • Have internet/web access and an email address.
  • Have support for taking notes and storing downloadable course documents

ACCESS TERMS AND DEADLINES

Registration is possible at any time.

For this, you can either purchase access to our online courses directly on our website or contact us for personalized advice based on your objectives. The price displayed corresponds to a nominative and individual registration. It is possible for a company to purchase multiple access to the same training.

Once your order and payment is validated, Baguette Academy will send you by email within 48 hours (excluding weekends and public holidays in France) your access codes to our online training platform.

Access is valid for 1 month from the date of registration. If needed, a user guide will help you use your training space, and we will answer all your questions on helpdesk@baguetteacademy.com.

TEACHING METHOD

The training takes place asynchronously, individually and personally on a training platform.
It is interactive and includes text, image, sound, video, activities and quiz resources for the validation of prior learning.
You can follow the courses in the desired order and repeat them as many times as necessary.
Our teaching team will follow your progress and remain at your disposal throughout the training!

EVALUATION METHODS

A training path consists of one or more courses (modules).

For each course, a final quiz is available to validate the acquired skills (3 possible attempts). By reaching 80% of successful completion of the final assessment, you will validate the course concerned. Completion of all the modules in the training program will attest to your attendance in the training.

Training benefits

  • Recipe approved by leading bakers.
  • Videos explaining each key step.
  • Tips and tricks from our experts to adapt the recipe.
  • A complete program to start producing pastries.

Accessibility

Are you disabled? Contact us and we’ll help you with your training.

Most of our courses are available online. To access the course, you need an internet connection and a computer, tablet or mobile phone.

For our practical training courses, we will need to talk to you to find out what you need so that we can help you choose the most suitable programme.

  • Baguette Academy

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Last update the 30/04/2024
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