SOURDOUGH AND TRADITION COURSE by Olivier COQUELIN - NETHERLANDS
Dernière mise à jour : 31/01/2025
- Partnership with BAKING INSTITUTE AMSTERDAM -
Focus on process
Hands-on experience
Biological products
Small group to learn directly
45% Discount for bakers paying at the Social Found Bakkersbedrijf
Focus on process
Hands-on experience
Biological products
Small group to learn directly
45% Discount for bakers paying at the Social Found Bakkersbedrijf
M'inscrire à la formation
Modalités d'admission
- Admission sans disposition particulière
Compétences acquises à l'issue de la formation
- play the card of differentiation and range effect,
- - multiply recipes that compete with originality and flavors
- - optimize organization and production time.
Description
French classics
- Seigle Auvergnat on Rye sourdough
- Tourte de Meule on hard sourdough
- Brioche
Speciality breads
- Grain gourmand : seeds and pulse breads
- Buckwheat Bread in a mould
- Khorasan
- Soft bread
- Focaccia
Speciality bread for production efficiency
- Meule Cacao bread
- Beaufort bred with cramberries
- Complet d'Arthur : Whole wheat bread
Pastry inspirations
- Apple and fig square
- Apple and cranberry square
- Pistachio Babkas
Objectifs de la formation
At the end of the training, the trainee will master a base of knowledge in bakery in order to be able to:
- play the card of differentiation and range effect,
- multiply recipes that compete with originality and flavors
- optimize organization and production time.
- play the card of differentiation and range effect,
- multiply recipes that compete with originality and flavors
- optimize organization and production time.
Public visé
Bakers and employees in bakery sector.
Prior knowledge in sourdough baking is required.
Accessibility to people with disabilities after an interview with the training organization.
Matériel requis
Your baker’s outfit and your mobile phone with an internet connexion to firm your presence
Prérequis
There are no prerequisites.
Required equipment: telephone with internet connection to complete the signings, digital forms as part of our quality approach.
Modalités pédagogiques
The teaching methods used for the training are:
- all production tools currently used in a dedicated bake laboratory (available on request)
- a booklet containing all the theoretical documents (recipes) with annotation areas.
All practical learning is carried out in the production laboratory by alternating:
– demonstration phases provided by the trainer, which the trainees are invited to reproduce independently or in pairs,
– phases of personal work where the trainee is invited to develop his own product ranges, accompanied by the trainer or supervisor.
- all production tools currently used in a dedicated bake laboratory (available on request)
- a booklet containing all the theoretical documents (recipes) with annotation areas.
All practical learning is carried out in the production laboratory by alternating:
– demonstration phases provided by the trainer, which the trainees are invited to reproduce independently or in pairs,
– phases of personal work where the trainee is invited to develop his own product ranges, accompanied by the trainer or supervisor.
Moyens et supports pédagogiques
Pedagogical means: demonstrative, heuristic and applicative.
Teaching documents: paper booklet given to the trainee with annotation areas.
Teaching documents: paper booklet given to the trainee with annotation areas.
Modalités d'évaluation et de suivi
On the training time, exchanges are organized to allow the trainer to take into account the remarks, proposals and assessments of the trainees on the training action. All practical situations and productions during the training allow an exchange on the quality produced according to the objectives.
The means put in place to determine whether the trainee has acquired the knowledge or professional gestures specified in the objective are:
- Formative evaluation method by practical exercise;
- self-assessment by forms at the start of training and at the end of training
- presence sheets
- satisfaction forms.
The means put in place to determine whether the trainee has acquired the knowledge or professional gestures specified in the objective are:
- Formative evaluation method by practical exercise;
- self-assessment by forms at the start of training and at the end of training
- presence sheets
- satisfaction forms.
Modalités d'accès et délais d'accès : informations sur l'admission
Our deadlines for access to training are no later than 2 days before the training or subject to availability.
The modalities of access to the trainings are by prior registration by email, telephone or via our online catalog on our website.
The modalities of access to the trainings are by prior registration by email, telephone or via our online catalog on our website.
Informations sur l'accessibilité
If you think you are in a disabled position, please contact Marie our referent handicap upstream of the training at 06.80.28.76.36 or contact@atelier-malice.fr in order to welcome you, accompany you/ train or guide you.