SESSION MARS. Gluten-free flour training, lactose, without butter , without refined sugar. Marketing, sale, Rse

Formation : “Gluten-free cooking and baking, lactose, without butter, without refined sugar”

 

1297,00

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SESSION MARS. Gluten-free flour training, lactose, without butter , without refined sugar. Marketing, sale, Rse

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Description

More than a fad, gluten-free is a real underlying trend, a real lever for growth for all food professionals.

Do not forget those many people who by choice, medical reasons, lifestyle change, curiosity… ask you for gourmet proposals and gluten-free pastries, no refined sugars, also lactose free.

 

Questions :

  • How to make gourmet and original offers while respecting these different specifications ?
  • How not to lose customers to competitors who have them, listened to the new needs of the public ?
  • How to save time learning “cooking and baking without” ?
  • How to increase your customer portfolio while responding, or better, anticipating market demands ?
  • How to Suggest Low Glycemic Index Alternatives ?
  • How to proceed, if you do not want to buy ready-made gluten-free products, because we do not control the composition ?
  • What is your position on the growing demand for sustainable food?, healthy, light and varied ?

I HELP YOU ANSWER THESE QUESTIONS AND MANY MORE

 

 

Training objectives:

  • Understanding the environment, the market and the challenges of gluten-free and allergens in cooking and baking
  • Understanding the particularities of gluten-free cooking and baking
  • Discover the use of gluten-free flours
  • Unleash and develop your creativity in cooking and baking
  • Feel more serene and autonomous to tame your recipes, make associations of flavors and learn to create your own delicacies
  • Use simple ingredients, healthy and easy to get, therefore need little material
  • Know the different specific diets related to cooking and baking
  • The CSR of sa structure, however small she is.
  • Identification of your activity in relation to sustainable development.
  • Actions to be implemented
  • Sharing and using alternatives to refined sugars, with butters and milks
  • Learn how to offer a gluten-free offer (completely or partially)
  • Create marketing and sales strategies around your new offer
  • Be part of a dynamic monitoring and support group

 

I HELP YOU ANSWER THESE QUESTIONS AND MANY MORE

The training is theoretical and practical. It takes place online via ZOOM during 20 h and much more.

 

The flours used :

  • Manioc
  • Corn
  • Fonio
  • Nutsedge

Audiences concerned :

  • pastry chefs
  • caterers
  • Restaurateurs
  • Home cooks
  • Bakers
  • Project leaders
  • Nursing staff (Doctors,…)
  • Wellness professionals
  • Food professionals (Dieticians,…)

 

Prices :

  • Individual payment : 1297 euros including tax, layout possible price : for more details, contact : envoleesgourmandes@gmail.com / 0609033758 ( Nathalie )
  • Employer contributions, Job center… : 1697 euros including tax for more details, contact : envoleesgourmandes@gmail.com / 0609033758 ( Nathalie ).

Formation : “Gluten-free cooking and baking, lactose, without butter, without refined sugar”

Session MARS (Take your place before 20 February)

Course of the training

The training is theoretical and practical. It is done online via ZOOM following the schedule below :

  • Theory Module – Duration 4 hours

Date and time : 10/03/2024 The 1 p.m – 17h with evaluation

 

  • Marketing module – Duration 2 hours

Date and time : 13/03/2024 from 8 p.m. to 10 p.m.

 

  • Module RSE – Duration 2 hours

Date and time : 14/03/2024 from 8 p.m. to 10 p.m.

 

Q&A session- 2H

Date and time : 15/03/2024 from 8 p.m. to 10 p.m.

 

  • Practical application module – Duration 5h

Date and time : 17/03/2024 from 1 p.m. to 6 p.m.

The list of equipment will be specified to you before the start of the training

 

Group debrief – Q&A session- Duration 2 hours

Date and time : The 20/03/2024 from 8 p.m. to 10 p.m.

Present your achievements : A mini map : 2 salty- 2 sweetened based on what we have seen in practice

 

Group debrief – Duration 2 hours

Date and time : 25/03/2024 from 8 p.m. to 10 p.m.

 

  • Coaching individuel / End of training interview – 1 hour

Date and time : Week of 25 the 31 mars 2024

Individual slots will be offered to you throughout the day between 8 a.m. and 7:45 p.m.

 

Total duration of training : 20 intense hours synchronously

And bonus :

  • Access to a private Whatsapp group for 6 month at most.
  • Access to a Coaching video “How to Create a caring and engaged community” by Aissatou Mbaye @aistou_cuisine, restorer (Keliba Cafe), Author the 2 award-winning books, blogger (aistoucuisine.com), President of a successful agency for creating impactful content and food photography (Keliba studio) (100.000 followers on Insta and more 170000 on Facebook)
  • Free : an E-book of studied and new recipes
  • Free : one month of training follow-up by email on the points covered in training (the 4 Flours and processed products, marketing, sale, Rse…)
  • 1 caring group of mutual aid and monitoring open to collaborations
  • 1 times or more per year, organization of a face-to-face gourmet meeting
  • + – 25 % of discount (excluding other promotions) on my e-books, my books, my services organized alone, my other training , accompaniments, coaching if subscribed to the free Newsletter associated with the blog, envoleesgourmandes.com).

Questions ? formation@envoleesgourmandes.com

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