Description

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 and plant-based 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…with this unique training.

More than a fad, gluten-free and plant-based are a real trend, a real lever for growth for all food professionals.

• 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

Educational itinerary :

• The theory : discovery of 4 gluten-free flours and their characteristics (thousand, Yam, tiger nut and rice)
• The plant-based and gluten-free market
• Allergens
• Alternatives to refined sugars, with butters and milks (to review and apply in practice)
• Tips for saving time in cooking and baking
• The practice : fabrication collective
• Validation of achievements : evaluation on theory, the practice, the recipes, a certificate of participation and achievement.

• pastry chefs
• caterers
• Restaurateurs
• Chefs at home
• 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 – “Cooking and baking 100 % Vegetal, vegan, vegan and gluten-free (without animal products) Session AVRIL (Take your place before 20 mars)
• 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 : 15/04/2024 The 1 p.m – 17h with evaluation

  • Marketing module – Duration 2 hours

  Date and time : 18/04/2024 from 8 p.m. to 10 p.m.

  • Module RSE – Duration 2 hours

  Date and time : 18/04/2024 from 8 p.m. to 10 p.m.

  Debrief the group – Q&A session- 2H

  Date and time : The 19/04/2024 from 8 p.m. to 10 p.m.

  • Practical application module – Duration 5 hours

  Date and time : 21/04/2024 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 23/04/2024 from 8 p.m. to 10 p.m.

  Group debrief – Duration 2 hours

  Date and time : The 27/04/2024 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

  • Coaching individuel / End of training interview – 1 hour

  Date and time : The 30/04/2024

  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
  • 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
  • Offered one month of follow-up training by email on the points covered in training (the 4 Flours and processed products, marketing, sale, Rse…)
  • 1 caring group open to collaborations
  • 1 times a year organization of a face-to-face gourmet meeting
  • + – 20 % of discount (excluding other promotions) on my e-books, my books, my services organized alone, my other training courses if subscribed to the free Newsletter associated with the blog, gourmand flights.com).

• Questions ? formation@envoleesgourmandes.com