| Conditions |
- Lodging
In hôtels or country gites
Lodging with private hosts can be arranged.
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| Course details |
PRACTICAL ASPECT
- DIFFERENT PANCAKES AND GIRDLE CAKE DOUGHS
Sarrasin and wheat pancakes, ingredients and specifics of different doughs.
- PRODUCTION OF TECHNIQUES
Preparation of doughs
Hand kneading
Turning techniques
Cooking techniques
Folding techniques
Work organisation
Organisation du travail
Optimisation of material (work on gas, electric, mixed heating, seasoning, etc.)
- PRODUCTION OF BASES FOR DECORATION
Salted decoration : production of "completes"
Decoration with mushroom base, cheese decoration, cooked decoration (vegetables,
sea-food, meats, etc...)
Specific decorations : butter pancakes, sugar pancakes, jam and marmelade,
honey, lemon, chocolate, ice-cream, aumônières, chantilly cream, decoration of crêpes flambées, etc.
THEORETICAL ASPECT
- ECONOMICAL APPROACHES TO THE BUSINESS
Production of a profit return
The notion of profit margins and charges
Legal and financial information
Establishment of a cost sheet
Questions and answers
- THE FOOD AND DRINKS MENU
Production of the drink menu
Production of menus from the stock
Analysis of menus in terms of varieties and quantities
Choice of support, personalisation
- TECHNOLOGY AND HYGIENE OF PRODUCTION
Choice of products
Criteria of quality
Stocking conditions
Proliferation of germs
The risks of food-poisoning
- HOSPITALITY - COMMERCIALISATION
The rules of hospitality
The ring of reference
The typical client
Distinguishing real need and personal need
Advertising sales (the menu, publicity...)
- INITIATION TO THE SERVICE
Participation of the students in the practice crêperie.
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