Optimising the Production of High-Quality Viennoiseries

Production Workstation Analysis and Assessment of Current Practices – 7 Hours

• Observation of the production workstation under real working conditions
• Analysis of existing working methods
• Assessment of kneading techniques
• Assessment of lamination techniques
• Identification of strengths and areas for improvement
• Technical discussions with the trainees
• Understanding of the issues encountered during production

Implementation of Optimised Viennoiserie Techniques – 7 Hours

• Adjustment of production methods
• Demonstration of optimised kneading techniques
• Demonstration of improved lamination techniques
• Explanation of key parameters: time, temperature and resting periods
• Practical application by the trainees
• Correction of technical gestures and methods
• Individualised support

Advanced Training and Independent Production – 7 Hours

• Complete production of viennoiseries independently
• Improvement of product consistency and quality
• Adjustment of techniques based on the results obtained
• Introduction to new shaping techniques
• Optimisation of production organisation
• Analysis of finished products
• Validation of the technical skills acquired

Training Objectives

• Analyse the workstation and identify areas for improvement in professional practices
• Master the key stages of production: kneading, lamination and shaping
• Apply optimised production techniques
• Control production parameters: temperature, bulk fermentation and resting times
• Assess finished products by analysing their appearance, lamination and texture
• Optimise the production schedule
• Improve productivity and working comfort
• Independently produce a consistent, high-quality range of viennoiseries
• Meet professional production standards

Target Audience

• Open to all

Prerequisites

• Basic knowledge of baking and/or pastry-making

Teaching Methods

• In-person training
• Combination of technical demonstrations and practical application
• Demonstration of kneading, lamination and shaping techniques by the trainer
• Reproduction of the technical methods by the trainees with guidance and support
• Short theoretical sessions covering raw materials, fermentation and production techniques
• Practical exercises carried out under real production conditions
• Regular discussions and individual corrections throughout the training programme
• Active, participatory and experiential teaching methods
• Work based on real situations encountered by the trainees

Teaching Resources and Materials

• Detailed technical sheets
• Recipes, production processes and product weights
• Visual materials
• Demonstrations carried out under real working conditions
• Support from the trainer throughout the training programme
• Training materials provided directly to the participants

Assessment and Monitoring Methods

• Pre-training questionnaire assessing the participants’ current level, needs and expectations
• Oral assessments during the training programme
• Final assessment based on a skills assessment grid
• Attendance records
• Satisfaction questionnaire

Skills Acquired Upon Completion of the Training

• Analyse the workstation and current professional practices
• Identify areas for improvement within the production process
• Master the main stages of viennoiserie production
• Perform kneading, lamination and shaping using optimised techniques
• Control temperatures, bulk fermentation times and resting periods
• Analyse the appearance, lamination and texture of finished products
• Adjust production techniques according to the results obtained
• Organise the production schedule efficiently
• Independently produce a consistent, high-quality range of viennoiseries

Admission Information

• Training provided and managed directly by the trainer
• Programme and dates confirmed upon acceptance of the quotation
• Booking confirmed once the quotation has been accepted and the required deposit has been paid
• This training programme is not eligible for third-party funding

Accessibility Information

If you have a disability or require specific accommodations, please inform the trainer. We will work together to identify suitable solutions wherever reasonably possible.