THE FRENCH CULINARY SCHOOL
For Businesses
To fully profit from your professional activity
Additional information
The instructor visiting your business directly !
Jonathan Nègre
your instructor
The French Culinary School beyond its master classes organized by world-renowned chefs, also offers the possibility to come to your business and provide you with a dedicated training according to your expectations and wishes and thus, to allow you to find solutions to your problems, to inform you, to advise you, and train you, etc.
Jonathan Nègre will suggest technical training for you to introduce new ranges of desserts in your bakery, pastry shop while optimizing your outputs. Learn more about Jonathan Nègre
This type of training is intended for all professional bakers, pastry cooks, chocolate makers and caterers, who do not want or cannot leave their business.
Training courses that will allow you to :
- To practice with your own equipment and familiar raw materials, and to learn new recipes with your instructor immediately.
- To discover new production techniques and presentation techniques to highlight your products.
- To optimize the organization of your production, in order to ensure maximum performance on a daily basis, in the short and long term.
- Engage your staff by involving them in the training course.
- To provide an objective view for the manager and his team, to broaden their horizons.
- To contribute our expertise regarding the retail prices suggested for your customers and your production costs to ensure maximum profitability.
Proposed modules
Dry biscuits
– Producing twenty different traditional recipes of dry or soft biscuits to increase sales made around snack time, these products are aesthetically pleasing and can be stored at room temperature (20 and 26°C) for an extended period.
Fee: 3 days, i.e. 24 hours in total: (4 hours in the morning and 4 hours in the afternoon) organized at your workplace. 1 162,50 euros HT
Boutique pastries
-Preparing 10 traditional pastry recipes, including three signature products for the shop (developed in collaboration with the manager and exclusively for the shop that will benefit from the course).
– Seasonal pastries production: in October, we have five Christmas logs as well as a New Year cake, in addition to a cake for Easter decorated for the occasion, etc.
Fee: 3 days, i.e. 24 hours in total: (4 hours in the morning and 4 hours in the afternoon) conducted at your place of business. 1 162,50 euros HT
New decorative sugar and chocolate decorations for the pastries
– Producing approximately thirty varieties of contemporary decorations to enhance and modernize cakes in the shop window or for custom birthday cakes orders and events.
Fee: 3 days, i.e. 24 hours in total: (4 hours in the morning and 4 hours in the afternoon) organized internally at your workplace. 1 162,50 euros HT
Cakes and Transportable Cakes
-Preparing twenty traditional and innovative cakes as well as madeleines and financiers. For the Christmas season, Jonathan will demonstrate how to prepare a beautiful gingerbread recipe.
Fee: 24 hours over 3 days: (4 hours in the morning and 4 hours in the afternoon) organized on-site at your business. 1 162,50 euros HT
Ornamental Cakes and Wedding Cakes
– Preparation, assembly and decoration of three personalized ornamental mounted cakes based on three different themes: wedding, baptism and communion.
Fee: 36 hours over 4 days: (4 hours in the morning and 4 hours in the afternoon) conducted at your facility. 1 743,75 euros HT
Plated desserts from Michelin-starred or bistronomique restaurants
– Preparation of 10 plated desserts together with a recipe booklet seasonally adapted with creative decorating techniques to amaze your customers. Two desserts will be gluten free and one of the desserts will be a low-sugar option.
Fee: 36 hours over 4 days total: (4 hours in the morning and 4 hours in the afternoon) held at your facility. 1 743,75 euros HT
Personalized service for your needs:
To meet your expectations precisely
– Creating new product references for bakeries, fine pastries, restaurants and collectivities…
– Creating a new product range for special events
– Creating a line offereing vegan, gluten-free and sugar-free products
– Optimization of the structure’s organization to improve profitability.
– The course duration can be organized according to your needs.
Fee : Please inquire about our personalized services.
Join us in the kitchen!
The Master Classes
The chefs
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Questions? More information? Please contact us!
Contact
Jonathan Nègre