{"id":3138,"date":"2022-01-28T15:02:16","date_gmt":"2022-01-28T14:02:16","guid":{"rendered":"http:\/\/db-school.fr\/?page_id=3138"},"modified":"2025-09-15T09:13:22","modified_gmt":"2025-09-15T07:13:22","slug":"tartes-modernes","status":"publish","type":"page","link":"https:\/\/db-school.fr\/index.php\/tartes-modernes\/","title":{"rendered":"Tartes Modernes"},"content":{"rendered":"<h2 class=\"has-text-align-center wp-block-post-title\">Tartes Modernes<\/h2>\n\n\n<p><strong>Notre objectif p\u00e9dagogique&nbsp;:<\/strong><\/p>\n\n\n\n<p class=\"has-text-align-center\"><strong>A l&#8217;issue de la formation , le stagiaire&nbsp;sera capable de : Ma\u00eetriser les diff\u00e9rentes techniques de r\u00e9alisation&nbsp;pour r\u00e9aliser des tartes modernes avec&nbsp;les ingr\u00e9dients nobles.<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Diff\u00e9rencier les diff\u00e9rents poids de tartes.<\/li>\n\n\n\n<li>Respecter toutes les \u00e9tapes de production dans l\u2019ordre de montage<\/li>\n\n\n\n<li>G\u00e9rer les diff\u00e9rents temps de cuissons ( p\u00e2te, cr\u00e8me) et temp\u00e9ratures<\/li>\n\n\n\n<li>D\u00e9corer en  fonction des pr\u00e9parations<\/li>\n\n\n\n<li>G\u00e9rer les conservations des tartes en froid positif et n\u00e9gatif. <\/li>\n<\/ul>\n\n\n\n<p><strong>Modalit\u00e9s pratiques&nbsp;:<\/strong><\/p>\n\n\n\n<p>Tarif : \u00e0 partir de 48\u20ac\/heure 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 de dossier. <\/p>\n\n\n\n<p>Stage r\u00e9alis\u00e9 en intra.&nbsp;<\/p>\n\n\n\n<p>Dur\u00e9e : 2 jours de 7 heures selon vos disponibilit\u00e9s.<\/p>\n\n\n\n<p>Tarif , nous consulter<\/p>\n\n\n\n<p><strong>Public et pr\u00e9-requis&nbsp;:<\/strong><\/p>\n\n\n\n<p>Public : boulangers et p\u00e2tissiers.&nbsp;<\/p>\n\n\n\n<p>Tout accessibilit\u00e9 aux personnes&nbsp;<\/p>\n\n\n\n<p>en situation de handicap (PSH)&nbsp;<\/p>\n\n\n\n<p>Pr\u00e9-requis : aucun pr\u00e9-requis.<\/p>\n\n\n\n<p><strong>Contenu de la formation&nbsp;:&nbsp;&nbsp;1 er jour<\/strong><\/p>\n\n\n\n<p>Pr\u00e9paration des fonds de tartes en p\u00e2te sabl\u00e9, p\u00e2te sucr\u00e9, p\u00e2te sabl\u00e9 breton, cuit ou cru.&nbsp;<\/p>\n\n\n\n<p>Pr\u00e9paration de la garniture : cr\u00e8me d&#8217;amande, cr\u00e8me frangipane, cr\u00e8meux aux fruits, g\u00e9lifi\u00e9 de&nbsp;<\/p>\n\n\n\n<p>fruits, ganache chocolat, cr\u00e8me anglaise.<\/p>\n\n\n\n<p><strong>2 \u00e8me jour<\/strong><\/p>\n\n\n\n<p>R\u00e9alisation et montage avec diff\u00e9rentes textures.<\/p>\n\n\n\n<p>D\u00e9cors rappellant les ingr\u00e9dients utilis\u00e9s dans les recettes.<\/p>\n\n\n\n<p>Moyens p\u00e9dagogiques, techniques et d&#8217;encadrement&nbsp;:<\/p>\n\n\n\n<p>Formation-action : l&#8217;ensemble des productions sont r\u00e9alis\u00e9es par les stagiaires eux-m\u00eame.&nbsp;<\/p>\n\n\n\n<p><strong>Analyse critique des r\u00e9alisations.<\/strong><\/p>\n\n\n\n<p>Apports de connaissances techniques et th\u00e9oriques. La formation sera assur\u00e9 par<\/p>\n\n\n\n<p class=\"has-text-align-center\"><strong>Mr Didier BARRIELLE boulanger, p\u00e2tissier, confiseur, chocolatier, glacier, formateur dipl\u00f4m\u00e9.<\/strong><\/p>\n\n\n\n<p class=\"has-text-align-left\"><strong>Modalit\u00e9s de suivi, d&#8217;\u00e9valuation et de validation&nbsp;:<\/strong><\/p>\n\n\n\n<p>Suivi : Une feuille d&#8217;\u00e9margement est sign\u00e9e par le stagiaire et le formateur par demi-journ\u00e9e.&nbsp;<\/p>\n\n\n\n<p>Evaluation : Questions r\u00e9ponses puis mise en situation des r\u00e9alisations en fabrication.<\/p>\n\n\n\n<p>Validation : Attestation de fin de formation ( aucun recyclage n&#8217;est n\u00e9cessaire ).<\/p>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button aligncenter\"><a class=\"wp-block-button__link wp-element-button\" href=\"http:\/\/db-school.fr\/wp-content\/uploads\/2025\/09\/1-tartes-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&nbsp;: A l&#8217;issue de la formation , le stagiaire&nbsp;sera capable de : Ma\u00eetriser les diff\u00e9rentes techniques de r\u00e9alisation&nbsp;pour r\u00e9aliser des tartes modernes avec&nbsp;les ingr\u00e9dients nobles. Modalit\u00e9s pratiques&nbsp;: Tarif : \u00e0 partir de 48\u20ac\/heure apr\u00e8s \u00e9tude des besoins D\u00e9lai d\u2019acc\u00e8s : Possibilit\u00e9 de r\u00e9aliser la formation dans le mois apr\u00e8s analyse de dossier. Stage<a class=\"article-read-more\" href=\"https:\/\/db-school.fr\/index.php\/tartes-modernes\/\"><i class=\"worldblogicon fa-angle-double-right\"><\/i><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-3138","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/db-school.fr\/index.php\/wp-json\/wp\/v2\/pages\/3138","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=3138"}],"version-history":[{"count":4,"href":"https:\/\/db-school.fr\/index.php\/wp-json\/wp\/v2\/pages\/3138\/revisions"}],"predecessor-version":[{"id":3266,"href":"https:\/\/db-school.fr\/index.php\/wp-json\/wp\/v2\/pages\/3138\/revisions\/3266"}],"wp:attachment":[{"href":"https:\/\/db-school.fr\/index.php\/wp-json\/wp\/v2\/media?parent=3138"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}