VIENNOISERIES INNOVATIONS by Matthieu PAULMERY - IRELAND
Last updated : 03/12/2024
- Partnership with Co-Lab school in Dublin -
Focus on process
Focus on process
Enroll in this training
Admission procedure
- Admission sans disposition particulière
Skills acquired
- play the card of differentiation and range effect,
- - multiply recipes that compete with originality and flavors
- optimize organization and production time.
Instructors
PAULMERY Mathieu
Boulangerie Viennoiserie Levains Snacking
Mathieu PAULMERY a longtemps travaillé dans une boulangerie du Mans avant d'intégrer l'équipe de formateurs boulangers d'atelier m'alice.
Mathieu a remporté la Coupe de France de Boulangerie en septembre 2021 avec ses coéquipiers Franck FORTIER et Adrien BAZOGE.
Passionné et enthousiaste, Mathieu aime inventer de nouvelles recettes et saura vous proposer des produits originaux notamment en viennoiserie !
Description
Registration with Co-Lab School - Billing by Co-Lab School
OVER TWO DAYS
DAY 1
Home - Presentation of trainees and points on their training expectations
Pre-Training Self-Assessment
Presentation of the course of training
Analysis of different types of leaven, hard, liquid and rye
Setting up of the supply and raw materials
Weighing of flours and ingredients
Manufacturing:
Gâche
Brioche Grand-Mère
Croissant
Suisse strié
Croffin
Couronne cacao
Quiche feuilletée
Religieuse framboise
Religieuse citron
Babka caramel
Debriefing and questions on the whole course
Cleaning and storage of the supply
Presentation #1 of the products on the table and Tasting
Time Management
End of training self-assessment
Satisfaction questionnaire
Training objectives
At the end of the training, the trainee will master a base of knowledge in viennoiserie 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.
Intended audience
Bakers and employees in bakery sector.
Accessibility to people with disabilities after an interview with the training organization.
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
Prerequisites
There are no prerequisites.
Required equipment: telephone with internet connection to complete the signings, digital forms as part of our quality approach.
Teaching methodology
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.
Equipment and educational materials
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.
Evaluation and monitoring process
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.
Accessibility information
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.