PROFESSIONAL IN CHARGE OF BAKERY AND PASTRY PRODUCTS OR PRODUCTION TEAM LEADER.
SALESPERSON OR DISTRIBUTOR OF INGREDIENTS IN THE BAKERY AND/OR PASTRY FIELD.
The “Wheat” course provides knowledge and know-how directly related to your professional practices.
The training is interactive and includes all types of resources (text, image, sound and video).
The theory and knowledge phases are combined with application in the form of self-correcting activities.
The successful completion of these activities will attest to your attendance at the course.
The training is intended to be as practical as possible so that you can instantly reproduce the skills
you have learned in your working environment. The aim is to go at your own pace, so you will be able
to read the course chapters in the desired order and repeat them as many times as necessary.
Chapter 1 : What do you need to know about wheat ?
This chapter will provide you with the necessary knowledge about the wheat grain and which type of wheat will be useful in baking.
Chapter 2 : How do you go from grain to bread ?
This second chapter will enable you to distinguish which wheat varieties are ideal for producing French-styles bread.
Chapter 3 : Where is this ingredient found ?
This third and final chapter will give you a better understanding of where you can get wheat.
Accessibility :To access the course, you need an internet connection and a computer, tablet or mobile phone. Once you have registered, you have 24/7 access to the course from our training platform for 21 days from the date of registration.
If necessary, a user guide will help you to use your training space, and we answer all your questions on firstname.lastname@example.org
Do you have a disability? Contact us and we will help you with your training.