MASTER PASTRY / FRENCH STYLE PASTRY

Formation Diplômante

CAP PATISSIER

ABPG suggests you learning in  4 weeks the art of the French-style pastry
-            From November 27th till December 22nd, 2017
-            From January 8th till February 2nd, 2018

Learn to realize all the recipes which make the success of the French cake store of yesterday and of tomorrow

Domain of training: cake store

Concerned public : professionnal of the cake store, professionnal of catering trade, adults in occupational retraining, young adults who wish to enter the profession (more than 18 years old ), people of the food sector wishing to win in versatility.


Type by training : in training center, personalized

Price  : module of cake store : 6500€ HT
    

Duration : 1 month, 4 weeks, 140 hours

Next sessions:  27 november to 22 décember 2017 -  8 january to 2 february 2018.


Examination of the end of session before graduation ceremony


Places available: 4


Objectives of the training :
Use products in the best of their quality
Apply recent techniques
Put into practice techniques of production and organization
Vary the presentations(displays)
Prepare the trainee in the middle professional

 
Educational method : 

Pedagogy activates based on a theoretical explanation and an application practises Alternation of demonstration and participation Phase of presentation and tasting Exchanges between trainer and participant

Educational ways and technical means : 

A file including data sheets, illustrations of recipes and techniques, the courts of technology, is put back to the participant at the end of training.
The trainer will make available to the participant the material and the small material necessary for the good realization of training.


Holding : compulsory complete professional Holding. Safety shoe, pants and jacket, fur hat or charlotte, apron

Schedules : from Monday till Thursday of 8:00 am at 12:30 am and of 1:30 pm at 4:30 pm Friday of 8:00 am at 1:00 pm


Outlets:

Work in a cake store(pastry) or a bread and pastry shop as worker qualified pastry cook
Settle down as craftsman to company ( advised(recommended) complementary(additional) work experience).


Registration


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