This training aims to offer a new development avenue for bakery and restaurant professionals. The proposed recipes are adapted for the bakery sector, do not require specialized butcher skills, and can be repurposed for classic bakery catering.
The curriculum includes innovative recipe ideas, practical application sessions, and personalized expert advice. Participants will learn to prepare various filled croissants (cold and hot), a range of croque Monsieur, mini burgers, and mini tartines. Suggestions for repurposing unsold items, such as mimosa egg brioche or marinated salmon croissant, will also be covered.
The training spans two days (16 hours total) and is led by Pascal Tanguy, a Meilleur Ouvrier de France traiteur. It includes hands-on practice in small groups and skills assessment by the instructor.
The registration deadline is 10 days before the training start date, with a minimum of 7 participants required for the course to open. Participants should bring professional attire and a USB drive.
CMA Auvergne-Rhône-Alpes reports high satisfaction rates: 99% for continuing education, 94% recommendation rate, and 81% success rate for RNCP certifications. The Qualiopi certification has been awarded to CMA for various training action categories.
CMA training advisors are available to answer questions from Monday to Friday, 8:30 AM to 4:30 PM. Food industry professionals, employees, business owners, and entrepreneurs are the target audience for this offering.
