Description

More than a fad, gluten-free and plant-based are a real trend, a real lever for growth for all food professionals.
Do not forget those many people who by choice, medical reasons, lifestyle change, curiosity… you ask for gourmet proposals and gluten-free pastries, sometimes vegetable, 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

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 NEVER (take his place before 20 avril)Course of the training The training is theoretical and practical. It takes place online via ZOOM following the schedule below :
  • Theory Module – Duration 4 hours

  Date and time : 12/05/2024 The 1 p.m – 17h with evaluation

  • Marketing module – Duration 2 hours

  Date and time : 14/05/2024 from 8 p.m. to 10 p.m.

  • Module RSE – Duration 2 hours

  Date and time : 15/05/2024 from 8 p.m. to 10 p.m.

  
  Q&A session- 2H

  Date and time : 17/05/2024 from 8 p.m. to 10 p.m.

  • Practical application module – Duration 5h

  Date and time : 19/05/2024 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 22/05/2024 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 : 24/03/2024 from 8 p.m. to 10 p.m.

  • Coaching individuel / End of training interview – 1 hour

  Date and time : Week of 27 the 31 May 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
  • 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 of mutual aid and monitoring open to collaborations
  • 1 times a 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 courses if subscribed to the free Newsletter associated with the blog, envoleesgourmandes.com).

   

  Questions ? formation@envoleesgourmandes.com