Baguette Academy’s first training in Santiago
Our baker met a group of professionals and teachers in Chile, wanting to know more about a flagship category of French gastronomy: the viennoiserie and pastry.
In partnership with INACAP, Chilean gastronomy school headquartered in Santiago, two sessions of training were organized.
An innovative program never seen before in the bakery sector: a “Blended learning” program
- 1st step: The e-learning solution
With Baguette Academy offering digitalized courses, the students enjoyed the fact to anticipate, at their own rhythm, the practical phase of the training, by learning the technical basics necessary for the production of viennoiseries thanks to a personal account opened for them on our training platform.
Students could access online training two weeks before the beginning of the practical part in order for them to have the time to follow all the courses and acquire the necessary skills to translate theory into practice: Butter, Margarine, Yeast, Flour and Production process of viennoiseries.
After finishing the courses, the students were able to test themselves by accepting the challenge to have a minimum of 80% of correct answers to our final quiz to receive our diploma. The students having already learned the necessary basics, the practice was significantly easier for some students. They were more confident of their skills, that were acquired shortly before. It also allowed a better interactivity between the learners and their trainer.
- 2nd step: e-learning course application
After following the online course, students could put the theory into practice for 3 days.
One finished with presenting the program, the trainer immediately put the students into a practical situation with the creation of croissants and pains au chocolat necessitating all the steps of kneading, lamination, folding, cutting, baking and finally… tasting !
To put a touch of originality and challenge, our training baker invited them to participate in the production of raisin breads and bi-colored croissants.
Overall, students enjoyed acquiring basic skills at their own rhythm thanks to digital learning, whenever and wherever they wanted. The level of the group was homogenous from the beginning of the practical training, which allowed to further the learning process, much to the joy of the trainer and his students.
– A professor receiving his training certificate following the training –
The master program: The French viennoiseries, a product that gathers everybody!
The topics studied were croissant, pain au chocolat, and raisin bread. These products having a certain renown abroad, students particularly enjoyed learning the secret of this French product.
The fact that they worked in pairs allowed the students to help one another and to create the recipe that was asked from scratch in order for them to be able to reproduce it in their working environment.
The INACAP Students were lucky to work with good quality products thanks to Elle&Vire, which provided the butter and therefore contributed to the success of their learning.
Other missions await our training baker, Cédric, we will tell you about them when the moment comes, do not worry… One thing is clear, we cannot stop our baker from training anymore!