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[av_heading heading=’Métiers de bouche’ tag=’h1′ style=’blockquote modern-quote modern-centered’ subheading_active= » show_icon= » icon=’ue800′ font=’entypo-fontello’ size=’40’ av-medium-font-size-title= » av-small-font-size-title= » av-mini-font-size-title= » subheading_size= » av-medium-font-size= » av-small-font-size= » av-mini-font-size= » icon_size= » av-medium-font-size-1= » av-small-font-size-1= » av-mini-font-size-1= » color=’custom-color-heading’ custom_font=’#ffffff’ icon_color= » margin= » margin_sync=’true’ padding=’10’ icon_padding=’10’ link= » link_target= » id= » custom_class= » template_class= » av_uid=’av-kqgrbtzm’ sc_version=’1.0′ admin_preview_bg= »][/av_heading]
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Les + de MDN Conseil et Formation : une méthodologie de mise en œuvre d’une action de formation
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Boulangerie
Formation au travail sur poolish, comprendre le fonctionnement, stabiliser le levain, produire un pain spécifique pour son magasin.
Tradition française / pousse lente, organisation et formation de son équipe de production en fonction de sa demande client et du matériel présent en laboratoire.
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Pâtisserie
Gamme classique, définir une gamme, formation de mousse aux fruits; chocolats; bavaroise… Gammes festives, définir la gamme en fonction de sa clientèle, sa région, la réalisation de finition d’entremet en glaçage miroir, prévision de l’organisation des équipes de fabrications, fiche technique et prix de revient.
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Boucherie
Mise en place et tenue d’un fichier hebdomadaire de découpe.
Choix de gamme, aider le responsable dans sa prise de décision pour les fournisseurs ou mise en valeur de ses produits.
Formation découpe, carcasse ou pad, apprendre les règles du métier.
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Poissonnerie
Choix de gamme, aider le responsable dans sa prise de décision pour les fournisseurs ou mise en valeur de ses produits (profondeur et largeur de celle–ci); gamme saurisserie.
Formation découpe, levage de filet, apprendre les règles du métier .
Gamme et choix de recette élaborée dans le laboratoire, fumaison, montage de plateaux (différentes tailles).
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