Documentation request
  • Sales

Packaging and Presentation of Food Products

Learn how to create attractive packaging and showcase your products in your store windows.
  • Baguette Academy

Objectives
of the course

  • Identify and use packaging materials and equipment that are appropriate for the products, while minimizing consumption and waste.
  • Design packaging that fits containers with simple shapes.
  • Design packaging that fits the complex shapes of containers.
  • Perform various techniques for wrapping, tying bows, and decorating.
  • Organize and quickly package products during peak periods.
  • Set up a sales area (display) using the principles of presentation and merchandising.
    Create a themed product display.

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

  • Based on a quote
Duration: 14 hours
  • 100% Made in France
  • Training certification
  • Secured payment
Demande de documentation
Inscription en ligne
  • Contactez-nous - +33428290224
  • Baguette Academy

The program
for this course

Partie 1

The Basics of Packaging (1 hour)

  • Various packaging and display materials: types of paper, films, ribbons, and other materials; their characteristics and uses.
  • Professional tools: scissors, adhesive tape, double-sided tape, etc.
  • Techniques for measuring and adjusting paper and ribbons to fit containers: minimizing scraps and waste.
  • Preparing and organizing the workstation to maximize efficiency.
Partie 2

Packaging Simple Shapes (2 hours)

  • The various shapes of simple containers (square and rectangular) and the appropriate packaging techniques: sharp corners, even folds, and neat finishes; discreet or invisible cuts and fastenings; and packaging with hidden edges.
  • The principles of color theory, concepts of volume, and perspective, as applied to packaging.
Partie 3

Packaging Complex Shapes (2 hours)

  • The various shapes of complex containers (cylindrical and other specialized shapes) and the appropriate packaging techniques: pleating and finishing techniques tailored to different shapes, pouches, gussets, cushioning boxes, and other suitable solutions.
  • The principles of color theory, concepts of volume, and perspective, as applied to packaging.
Partie 4

The Art of Ribbon and Decoration (2 hours)

  • Baling techniques.
  • The different types of knots: flat knot, bow tie knot, multi-layer knot, and variations.
  • Techniques for curling ribbon.
  • The combination of ribbons, colors, and materials creates a harmonious finish.
  • Techniques for customizing packaging by incorporating decorative elements tailored to the product and the presentation context.
Partie 5

Speed and Professional Efficiency (1 hour)

  • Organizing work during peak periods to optimize packaging turnaround time: preparing packages in advance and ensuring they are carefully packed within a controlled timeframe.
  • The balance between speed, high-quality workmanship, and low consumption.
Partie 6

Product Display and Presentation (3 hours)

  • Rules for product display and presentation: creating an attractive and cohesive display—volumes, heights, colors, and perspectives.
  • The fundamentals of merchandising: organizing and arranging a display or exhibition space; tailoring the presentation to the product, the space, and the desired objective.
Partie 7

Direction and Creativity (3 hours)

  • The design and implementation of a thematic product display, taking into account display guidelines, merchandising principles, and space constraints.
  • Evaluating and Improving a Presentation.
  • Baguette Academy

To know
about this course

FOR WHOM ?

Professional responsible for food sales:

  • Sales associate in a bakery, pastry shop, deli, chocolate shop, or grocery store.
  • Manager of Store Sales Staff.

PREREQUISITE

No prerequisite

EQUIPMENT REQUIRED

The listed materials are suggestions. Our instructor will adapt to the materials you already have.

  • Packaging supplies: food-grade cellophane, tissue paper, wrapping paper (kraft roll), stretch wrap, tape, scissors, empty boxes of various sizes, etc.
  • Decorative supplies: decorations, labels, ribbon, etc.
  • Presentation materials: wooden stands of various heights for display cases, etc.
  • Note-taking materials and electronic devices ( computer, tablet, or smartphone for completing the questionnaires).

ACCESS TERMS AND DEADLINES

This training program is offered as an in-house course and is customized to meet the client’s needs, the participants’ profiles, and the defined operational objectives.

Terms of Access
Preliminary needs assessment with the client company and development of this program.
Approval of the quote by the client.
Content adjustments during a briefing between the client and the instructional team.
The company assembles the group of participants.
Preparation of the training program with the training coordinator.
Delivery of in-person training at the client’s site according to the identified needs.

Access times
The training can be implemented within 2 to 6 weeks after order confirmation, depending on the trainer’s availability, the location of the intervention and logistical constraints.
The final schedule is established in consultation with the client, taking into account the availability of learners, speakers and training venues.

TEACHING METHOD

This training course is conducted exclusively in person.

The training program, led by an instructor specializing in packaging, alternates between theoretical instruction and hands-on practice throughout the course. After the techniques are presented, participants apply them through various workshops: creating open-box packages (such as gift baskets), designing displays, and staging products.

EVALUATION METHODS

A placement test is made available at the beginning of the training course via Google Forms, which is sent by the instructor. It must be completed at the start of the course.

  • A final quiz is administered at the end of the hands-on session to assess participants’ knowledge and understanding of the material covered.
  • Each quiz consists of 10 to 20 questions (multiple-choice or single-answer) covering the key concepts and learning objectives of the module.
  • The passing score is set at 80% correct answers.
  • The instructor grades the assignment.

Training benefits

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 modified on September 9, 2026
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