{"id":3016,"date":"2022-01-24T15:43:47","date_gmt":"2022-01-24T14:43:47","guid":{"rendered":"http:\/\/db-school.fr\/?page_id=3016"},"modified":"2025-09-15T09:15:47","modified_gmt":"2025-09-15T07:15:47","slug":"formation-bonbons-royaume-de-la-confiserie","status":"publish","type":"page","link":"https:\/\/db-school.fr\/index.php\/nos-formations\/formation-bonbons-royaume-de-la-confiserie\/","title":{"rendered":"FORMATION BONBONS ROYAUME DE LA CONFISERIE"},"content":{"rendered":"\n<p><strong>Notre objectif p\u00e9dagogique :<\/strong><\/p>\n\n\n\n<p><br>A l&#8217;issue de la formation , le stagiaire sera capable de : Ma\u00eetriser les diff\u00e9rentes techniques de r\u00e9alisation de bonbons en confiserie, les temp\u00e9ratures de cuisson, ainsi que les pralin\u00e9s, les nougats, les sucettes,les confitures, les p\u00e2tes de fruits.<\/p>\n\n\n\n<p><strong>Modalit\u00e9s pratiques :<\/strong><\/p>\n\n\n\n<p><br>\u2192 Stage r\u00e9alis\u00e9 en intra.<br>\u2192 Dur\u00e9e : 2 jours de 7 heures, selon<br>vos disponibilit\u00e9s<br>Tarif ,\u00a0\u00e0 partir de 48,00 \u20ac\/h apr\u00e8s \u00e9tude des besoins.<br>Public et pr\u00e9-requis\u00a0:<br>\u2192 Public\u00a0: P\u00e2tissiers, confiseur.<br>\u2192 Accessibilit\u00e9 aux personnes en situation de handicap (PSH)<br>\u2192 Pr\u00e9-requis : aucun pr\u00e9-requis n\u00e9cessaire.<\/p>\n\n\n\n<p><strong>Contenu de la formation : 1er et 2\u00e8me jour<\/strong><\/p>\n\n\n\n<p>Expos\u00e9 technique sur les diff\u00e9rentes cuisson du sucre ainsi que sur la conservation de ces produits et conseils de vente associ\u00e9s \u00e0 des apports de connaissances techniques et th\u00e9oriques.<\/p>\n\n\n\n<p>Les r\u00e9alisations de recettes telles que les p\u00e2tes de fruits, nougats blancs et noir, sucettes, confitures, drops au miel, bonbons effervescents, pommes d&#8217;amour, bonbons acidul\u00e9s, berlingots, caramel mou, guimauve, fruits confits.<\/p>\n\n\n\n<p><strong>Moyens p\u00e9dagogiques, techniques et d&#8217;encadrement :<\/strong><\/p>\n\n\n\n<p>\u2192 L&#8217;ensemble des productions sont r\u00e9alis\u00e9es par les stagiaires eux-m\u00eame.<br>\u2192 Analyse critique des r\u00e9alisations.<\/p>\n\n\n\n<p class=\"has-text-align-center has-medium-font-size\"><strong>La formation sera assur\u00e9 par Mr Didier BARRIELLE boulanger, p\u00e2tissier, confiseur, chocolatier, glacier, formateur dipl\u00f4m\u00e9.<\/strong><\/p>\n\n\n\n<p>Modalit\u00e9s de suivi, d&#8217;\u00e9valuation et de validation :<br>\u2192 Suivi : Feuille d&#8217;\u00e9margement est sign\u00e9e par le stagiaire et le formateur par demi-journ\u00e9e.<br>\u2192 \u00c9valuation : Questions r\u00e9ponses puis mise en situation des r\u00e9alisations en fabrication.<br>\u2192 Validation : Attestation de fin de formation \u00e0 la demande.<\/p>\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\/Bonbons-royaume-de-la-confiserie-20-08-25-1.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\u00e9rentes techniques de r\u00e9alisation de bonbons en confiserie, les temp\u00e9ratures de cuisson, ainsi que les pralin\u00e9s, les nougats, les sucettes,les confitures, les p\u00e2tes de fruits. Modalit\u00e9s pratiques : \u2192 Stage r\u00e9alis\u00e9 en intra.\u2192 Dur\u00e9e : 2 jours<a class=\"article-read-more\" href=\"https:\/\/db-school.fr\/index.php\/nos-formations\/formation-bonbons-royaume-de-la-confiserie\/\"><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-3016","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/db-school.fr\/index.php\/wp-json\/wp\/v2\/pages\/3016","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=3016"}],"version-history":[{"count":3,"href":"https:\/\/db-school.fr\/index.php\/wp-json\/wp\/v2\/pages\/3016\/revisions"}],"predecessor-version":[{"id":3270,"href":"https:\/\/db-school.fr\/index.php\/wp-json\/wp\/v2\/pages\/3016\/revisions\/3270"}],"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=3016"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}