Modular pastry training

Acquire the theoretical and practical foundations of pastry-making to make it an asset in your job search or to develop your professional responsibilities

- Introduction to the "Supply" function

Reception and checking of products delivered, detection of anomalies and defects, unpacking, storage, monitoring of stocks and orders

- Organisation, planning of the production phase

Getting to know the information relating to production, planning work in time and space, organising the workstation (equipment, materials, hygiene conditions), choosing products and calculating quantities (dosing, weighing)

- Production and processing

Making basic mixes and appliances (doughs, biscuits, creams,..), processing, assembling and adding value to "home-made" and/or semi-manufactured products, operating the various manufacturing techniques and methods (traditional, semi-industrial and/or industrial), conducting fermentations and cookings, checking products during processing, carrying out finishing and decorating operations.

- Compliance with the quality approach

Checking the conformity and freshness of raw materials and products throughout the transformation process, checking the weights, quantities and conformity of finished products, cleaning and disinfecting premises, equipment and materials after use, management and treatment of waste

- HACCP

- SST

Application of health and safety instructions at work

- Refresher training

Acquisition of transversal and operational skills adapted to the professional requirements in pastry-making (professional communication, mathematics,..)

- Job search techniques

Personalised coaching.

• Statement of skills and/or competencies
• HACCP - Hazard Analysis Critical Control Point -
• SST - Sauveteur Secouriste du Travail
(First aid at work)

• All audiences

Any jobseeker interested in the profession

12 people

• Fully classroom-based training

• Group lessons

• Equipped technical platforms

Positioning upstream of entry to training.

Interviews, remediation with the educational referent and/or company referent during training.

Taking into account the satisfaction of beneficiaries during and at the end of training.

Possibility of post-training support.

For beneficiaries with disabilities: possible adaptation of training and certification methods, support by the GRETA-CFA TH referent.

Education Nationale certified teachers, Bac +3 trainers with significant experience in adult training, professional speakers.

Trainers experienced in individualising learning.

Professional project

Individual motivation and positioning

Integration into employment as a commis or pastry chef

Access for people with disabilities

Transport

Bus less than 100 metres away and SNCF train station 350 metres away

Success rate: 80%

Satisfaction rate: 85%