Training - Formulation and production of cookies and cakes
CTCPA PEDAGOGY
- Know the main raw materials used in pastry and cookie making and their functions
- Know how to describe the manufacturing processes: mixing and dosing
- Know the different cooking methods
- Understand the mechanisms of furnace operation
LEARNING OBJECTIVES
- Active and participative pedagogy
- Exchange of experiences and discussions
- Lectures, slide shows, film, practical work
- Evaluation of the course by the trainees.
- Evaluation of the trainees' knowledge by MCQ or case study
- Issuance of a training certificate
TEACHING METHODS
- The main raw materials used in pastry making
- The role of raw materials on the finished product
- The different manufacturing processes (mixing, dosing...)
- Cooking
Content of the training
Training in cookie and patisserie techniques and formulation:
Knowing the main raw materials and their roles in the finished product is a major objective of "cookie and patisserie formulation". Our trainers will also give you an insight into the different manufacturing processes, as well as an in-depth knowledge of baking.
Find out more about our cookie cycle.
Discover our other training courses: Food industry training courses, a complete training catalog, CTCPA
CERTIFICATION EXAM
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