{"id":3012,"date":"2022-01-24T15:40:17","date_gmt":"2022-01-24T14:40:17","guid":{"rendered":"http:\/\/db-school.fr\/?page_id=3012"},"modified":"2025-09-15T09:03:01","modified_gmt":"2025-09-15T07:03:01","slug":"formation-biscuits-secs","status":"publish","type":"page","link":"https:\/\/db-school.fr\/index.php\/nos-formations\/formation-biscuits-secs\/","title":{"rendered":"BISCUITS SECS"},"content":{"rendered":"\n<p>Notre objectif<strong> p\u00e9dagogique :<\/strong><\/p>\n\n\n\n<p class=\"has-text-align-center has-medium-font-size\"><strong>A l&#8217;issue de la formation , le stagiaire sera capable de : Ma\u00eetriser les diff\u00e9rentes<br>techniques de fabrication des biscuits secs.<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Les cr\u00e9m\u00e9s , les m\u00e9langes , les mont\u00e9es poudre ,<\/strong> <strong>les mont\u00e9es p\u00e2teux.<\/strong><\/li>\n\n\n\n<li><strong>Les diff\u00e9rentes m\u00e9thodes de fabrication.<\/strong><\/li>\n\n\n\n<li><strong>Respecter toutes les \u00e9tapes de production dans<\/strong> <strong>l\u2019ordre de r\u00e9alisation.<\/strong><\/li>\n\n\n\n<li><strong>Savoir calculer les diff\u00e9rents prix de vente des biscuits secs ainsi que leur conservation.<\/strong><\/li>\n<\/ul>\n\n\n\n<p><strong>Modalit\u00e9s pratiques :<\/strong><\/p>\n\n\n\n<p>Stage r\u00e9alis\u00e9 en intra. Dur\u00e9e : 2 jours de 7 heures.<\/p>\n\n\n\n<p>Selon vos disponibilit\u00e9s<\/p>\n\n\n\n<p>Tarif , \u00e0 partir de 48,00 \u20ac apr\u00e8s \u00e9tude des besoins .<\/p>\n\n\n\n<p>D\u00e9lai d\u2019acc\u00e9s : possibilit\u00e9 de r\u00e9aliser la formation dans le mois apr\u00e8s analyse du dossier.<\/p>\n\n\n\n<p><strong>Public et pr\u00e9-requis :<br><\/strong>Public\u00a0 :boulangers et p\u00e2tissiers.<br>Tout accessibilit\u00e9 aux personnes<br>en situation de handicap (PSH)<br>Pr\u00e9-requis : aucun pr\u00e9-requis.<\/p>\n\n\n\n<p><strong>Contenu de la formation : 1 er jour<\/strong><br><\/p>\n\n\n\n<p>Expos\u00e9 technique de diff\u00e9rents biscuits secs, les m\u00e9langes, les cr\u00e9m\u00e9s, les mont\u00e9s -poudre,<\/p>\n\n\n\n<p>les mont\u00e9s p\u00e2teux, ect&#8230;<\/p>\n\n\n\n<p>Expos\u00e9 technique sur les diff\u00e9rentes textures de beurre selon les r\u00e9alisations \u00e0 faire .<\/p>\n\n\n\n<p>Expos\u00e9 technique sur les diff\u00e9rentes vari\u00e9t\u00e9s de farines selon les r\u00e9alisations \u00e0 faire .<\/p>\n\n\n\n<p>Expos\u00e9 technique sur les diff\u00e9rents proc\u00e9s de fabrication.<\/p>\n\n\n\n<p>Pr\u00e9paration et r\u00e9alisation des diff\u00e9rentes recettes.<br><\/p>\n\n\n\n<p><strong>2 \u00e8me jour<\/strong><br>R\u00e9alisation des diff\u00e9rentes recettes.<\/p>\n\n\n\n<p>Expos\u00e9 technique sur les diff\u00e9rents dressages .<\/p>\n\n\n\n<p>Expos\u00e9 technique sur les diff\u00e9rents temps et<\/p>\n\n\n\n<p>temp\u00e9ratures de cuisson.<\/p>\n\n\n\n<p>Expos\u00e9 sur diff\u00e9rentes cuissons .<\/p>\n\n\n\n<p>Expos\u00e9 sur la conservation des biscuits secs ainsi que le calcul de prix de vente<\/p>\n\n\n\n<pre class=\"wp-block-code has-normal-font-size\"><code><strong>Moyens p\u00e9dagogiques, techniques et d'encadrement :<\/strong><br>\n\nFormation-action : l'ensemble des productions sont r\u00e9alis\u00e9es par les stagiaires eux-m\u00eame.<\/code><\/pre>\n\n\n\n<p>Analyse critique des r\u00e9alisations.<\/p>\n\n\n\n<p>Apports de connaissances techniques \/ th\u00e9oriques.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-text-align-center has-medium-font-size\"><strong>La formation sera assur\u00e9 par<br>Mr Didier BARRIELLE boulanger, p\u00e2tissier, confiseur, chocolatier, glacier, formateur dipl\u00f4m\u00e9.<\/strong><\/p>\n\n\n\n<pre class=\"wp-block-code has-small-font-size\"><code> Suivi : Une feuille d'\u00e9margement est sign\u00e9e par le stagiaire et le formateur par demi-journ\u00e9e.\nEvaluation : Questions r\u00e9ponses puis mise en situation des r\u00e9alisations en fabrication.\nValidation : Attestation de fin de formation ( aucun recyclage n'est n\u00e9cessaire ).\n<\/code><\/pre>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"><\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"http:\/\/db-school.fr\/wp-content\/uploads\/2025\/09\/1-biscuits-secs-20-08-25-.pdf\" target=\"_blank\" rel=\"noreferrer noopener\">T\u00e9l\u00e9charger la fiche de cette formation<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Notre objectif p\u00e9dagogique : A l&#8217;issue de la formation , le stagiaire sera capable de : Ma\u00eetriser les diff\u00e9rentestechniques de fabrication des biscuits secs. Modalit\u00e9s pratiques : Stage r\u00e9alis\u00e9 en intra. Dur\u00e9e : 2 jours de 7 heures. Selon vos disponibilit\u00e9s Tarif , \u00e0 partir de 48,00 \u20ac apr\u00e8s \u00e9tude des besoins . D\u00e9lai d\u2019acc\u00e9s<a class=\"article-read-more\" href=\"https:\/\/db-school.fr\/index.php\/nos-formations\/formation-biscuits-secs\/\"><i class=\"worldblogicon fa-angle-double-right\"><\/i><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":19,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-3012","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/db-school.fr\/index.php\/wp-json\/wp\/v2\/pages\/3012","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/db-school.fr\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/db-school.fr\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/db-school.fr\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/db-school.fr\/index.php\/wp-json\/wp\/v2\/comments?post=3012"}],"version-history":[{"count":10,"href":"https:\/\/db-school.fr\/index.php\/wp-json\/wp\/v2\/pages\/3012\/revisions"}],"predecessor-version":[{"id":3252,"href":"https:\/\/db-school.fr\/index.php\/wp-json\/wp\/v2\/pages\/3012\/revisions\/3252"}],"up":[{"embeddable":true,"href":"https:\/\/db-school.fr\/index.php\/wp-json\/wp\/v2\/pages\/19"}],"wp:attachment":[{"href":"https:\/\/db-school.fr\/index.php\/wp-json\/wp\/v2\/media?parent=3012"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}