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OUR TRAININGS


CREPES COOKER TRAINING :

THE AIM OF THIS TRAINING IS TO GET THE BASIC SKILLS TO RUN THE JOB OF “CREPES COOKER” IN A RESTAURANT OF 30/40 COVERS

photo Time:2/5days
Theory:
    hygiene and security in a restaurant
  • -Presentation of the HACCP method
  • -Ergonomics in a restaurant
  • -Risks estimation
  • BASIC PRODUCTS
  • -Presentation of the ingredients
  • EQUIPMENT
  • -“biligs”(crepes-maker)
  • -the rozel
  • -positive and negative cold
  • -the “vacuum packed”
  • -the“cooling cell”

  • the setting up of a form card
    COST ACCOUNTING
  • -cost prices calculus
  • -sale prices calculus,ratios
  • FINANCIAL ACCOUNTING
  • -presentation and analisis of a profit and loss account

  • PRACTICE
    • -hotplates “culottage” (technique that prevent the paste from sticking to the hotplates)
    • -dressings
    • -pastes preparation
    • -crepes cooker gestures
    • -the making of crepes and galettes
    • -the performance
    • -baking,filling,way of bendings
    • -countertop control
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- SARL SEFCO - 20 RUE Georges BONNAC 33000 BORDEAUX - RC Bordeaux B388011405 - CODE APE 5610A -

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