{"id":3018,"date":"2022-01-24T15:45:22","date_gmt":"2022-01-24T14:45:22","guid":{"rendered":"http:\/\/db-school.fr\/?page_id=3018"},"modified":"2025-09-15T08:58:07","modified_gmt":"2025-09-15T06:58:07","slug":"formation-buches-de-noel","status":"publish","type":"page","link":"https:\/\/db-school.fr\/index.php\/nos-formations\/formation-buches-de-noel\/","title":{"rendered":"B\u00dbCHES DE NO\u00cbL"},"content":{"rendered":"<h2 class=\"has-text-align-center wp-block-post-title\">B\u00dbCHES DE NO\u00cbL<\/h2>\n\n\n<p><strong>Notre objectif p\u00e9dagogique :<\/strong><\/p>\n\n\n\n<p>A l&#8217;issue de la formation , le stagiaire sera capable de : ma\u00eetriser les diff\u00e9rentes techniques de garnitures et la r\u00e9alisation des diff\u00e9rentes b\u00fbches.<\/p>\n\n\n\n<p><strong>Modalit\u00e9s pratiques :<\/strong><br>\u2192 Stage r\u00e9alis\u00e9 en intra<br>\u2192 Dur\u00e9e: 2 jours de 7 heures, selon<br>vos disponibilit\u00e9s.<br>Tarif , \u00e0 partir de 48,00 \u20ac apr\u00e8s \u00e9tude des besoins.<\/p>\n\n\n\n<p>D\u00e9lai d\u2019acc\u00e8s : possibilit\u00e9 de r\u00e9aliser la formation dans le mois , apr\u00e8s analyse du dossier<br><\/p>\n\n\n\n<p><strong>Public et pr\u00e9-requis\u00a0:<\/strong><br>\u2192 Public\u00a0: boulangers et p\u00e2tissiers.<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 :<br>1er jour&nbsp;<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Expos\u00e9 technique de diff\u00e9rentes fa\u00e7ons de r\u00e9alis\u00e9 les b\u00fbches classiques et modernes.<\/li>\n\n\n\n<li>R\u00e9alisation des biscuits pour les fonds de b\u00fbches et pour les int\u00e9rieurs de b\u00fbches.<\/li>\n\n\n\n<li>R\u00e9alisation des cr\u00e8mes : p\u00e2tissi\u00e8re, anglaise, ganaches mont\u00e9es , g\u00e9lifi\u00e9 de fruits frais ou de pur\u00e9e etc.<\/li>\n<\/ul>\n\n\n\n<p><strong>2\u00e8me jour&nbsp;:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Expos\u00e9 technique de diff\u00e9rents g\u00e9lifiants : agar-agar, gel\u00e9e dessert, pectine, g\u00e9latine.<\/li>\n\n\n\n<li>Montage et dressage des mousses dans les goutti\u00e8res de diff\u00e9rentes formes et reliefs .<\/li>\n\n\n\n<li>D\u00e9moulage et gla\u00e7age des b\u00fbches.<\/li>\n\n\n\n<li>D\u00e9cors \u00e0 partir de : chocolat, gla\u00e7age marbr\u00e9 et chantilly.<\/li>\n\n\n\n<li>Calcul des prix de ventes des diff\u00e9rentes sortes de b\u00fbches .<\/li>\n\n\n\n<li>Conservation en froid n\u00e9gatif .<\/li>\n<\/ul>\n\n\n\n<p><strong>Moyens p\u00e9dagogiques, techniques et d&#8217;encadrement :<\/strong><br>\u2192 L&#8217;ensemble des productions sont r\u00e9alis\u00e9es par les stagiaires eux-m\u00eame.<br>\u2192 Analyse critique des r\u00e9alisations.<br>\u2192 Apports de connaissances techniques et th\u00e9oriques.<\/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 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-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-16018d1d 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-buches-de-noel-classiques-et-modernes-20-08-25-.pdf\" target=\"_blank\" rel=\"noreferrer noopener\">T\u00e9l\u00e9charger la fiche de cette formation<\/a><\/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 garnitures et la r\u00e9alisation des diff\u00e9rentes b\u00fbches. Modalit\u00e9s pratiques :\u2192 Stage r\u00e9alis\u00e9 en intra\u2192 Dur\u00e9e: 2 jours de 7 heures, selonvos disponibilit\u00e9s.Tarif , \u00e0 partir de 48,00 \u20ac apr\u00e8s \u00e9tude des besoins. D\u00e9lai d\u2019acc\u00e8s<a class=\"article-read-more\" href=\"https:\/\/db-school.fr\/index.php\/nos-formations\/formation-buches-de-noel\/\"><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-3018","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/db-school.fr\/index.php\/wp-json\/wp\/v2\/pages\/3018","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=3018"}],"version-history":[{"count":4,"href":"https:\/\/db-school.fr\/index.php\/wp-json\/wp\/v2\/pages\/3018\/revisions"}],"predecessor-version":[{"id":3248,"href":"https:\/\/db-school.fr\/index.php\/wp-json\/wp\/v2\/pages\/3018\/revisions\/3248"}],"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=3018"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}