Our training sessions concept: expertise, great ideas, transmission of knowledge and know-how
We are convinced of the importance of training. That is why Moulins Bourgeois clearly contributes to achieving this goal thanks to comprehensive and well-organized training sessions named “Stages de Verdelot”.
At the beginning of every year, we publish a precise timetable of our training sessions for the coming 12 months. They are based on our knowledge of the field, on our daily work with flour which aims at developing the best products on the market and on our mutual passion.
The “Stages de Verdelot” sessions entail :
- A unique framework : Deep in the countryside in Verdelot, you will work peacefully in small groups with our trainers. We will be in charge of your accommodation and meals for our 2-day sessions. You will be welcomed into a comfortable and friendly environment close by our mill.
- Well-designed facilities : Our mill is equipped with modern facilities ready to test different equipments (e.g. sourdough fermenter, dough dividing/forming machine). It also has a special bakehouse for training, a pastry laboratory and a room for sales courses and business management consulting.
- A diversified offer : Our training sessions are designed to meet the different expectations and experiences of every artisan. We have training modules for couples wishing to set-up a business, courses for our mill specialities, for snacks, for pie-making or any other particular themes (e.g. organic products, sourdough, yeast dough)
- A team of 5 bakers with solid professional experience, which conducts training and sincerely wants to share their knowledge – for the benefit of trainees.
- For sales and business management trainings we have an experienced facilitator and we organize trainings under practical conditions of sales with Maryse Portier, a recognized trainer, in her own shop.
Our offer evolves according to your expectations and market trends.
- Stage reprise création (2 jours)
- Stage Bio (2 jours)
- Stage petite restauration (1 jour)
- Stage sucré (1 jour)
- Stage diviseuse (2 jours)
- Stage pâtes levées (1 jour)
- Stage cakes (1 jour)
- Stage viennoiseries/pâtes levée (2 jour)
- Stage management (1 jour)
- Stage conditions réelles (1 jour)
- Stage vendre plus (1 jour)
- Stage vente personnel (1 jour)
- Stage Levain Perfectionnement (2 jours)
Consulter le calendrier des dates des stages 2017