Xavier Nicloux

Chocolate-Making Techniques

This course in chocolate-making techniques enables professionals to master the art of working with chocolate, tempering, moulding and creating artistic pieces. Participants learn how to create chocolate decorations, use colourings and cocoa butter, produce original creations and hone their skills in artisanal chocolate-making.

From 7 amHybride

Compliance Training

This Compliance Training course enables professionals in the food retail sector to master HACCP hygiene standards, food labelling and allergen management. Participants learn how to apply good hygiene practices, ensure product traceability and comply with regulatory requirements in order to guarantee food safety and the compliance of their premises.

2.00 pmPrésentiel

Food Hygiene Training

This Food Hygiene training course enables professionals in the food sector to master good hygiene practices (GHP), the HACCP method, the Food Safety Control Plan (FSCP) and allergen regulations. Participants learn how to prevent the risk of contamination, ensure product traceability and guarantee food safety in accordance with current regulations.

Health and Safety in Nurseries

This Health and Safety training course for nurseries enables early years professionals to master best practice in hygiene, the HACCP method, allergen management and the Single Document for the Assessment of Occupational Risks (DUERP). Participants learn how to ensure food safety, prevent health risks and ensure their centre complies with regulations.

Modified Textures Training Course

This training course on modified textures enables professionals to master techniques for preparing meals suitable for people with swallowing difficulties. Participants learn how to apply IDDSI guidelines, prepare enriched recipes, use food additives, design finger-food dishes and ensure food safety in hospital and care home settings.

Pastry Course

This pastry-making course enables participants to master the fundamental techniques of French pastry-making and to create both traditional and innovative dishes. Participants learn how to make a variety of doughs, creams, entremets, petits fours, frozen desserts and decorations, whilst developing their creativity, technical precision and professional expertise.

Restaurant Cooking Course

This restaurant cooking course enables participants to master the fundamental techniques of French cuisine. Participants learn how to cut and prepare ingredients, cook, make sauces, use the sous-vide method, cook at low temperatures and plate up dishes, enabling them to create traditional and gourmet dishes with a neat and professional presentation.

Snacking Training

This snacking course enables participants to master the preparation of hot and cold dishes for the fast-food sector. Participants learn how to make a variety of breads, sandwiches, burgers, pizzas, wraps, salads, quiches and other snack items, whilst developing their culinary skills, creativity and the quality of their food offering.

Training on the Single Assessment Document

This training course on the Single Document for the Assessment of Occupational Risks (DUERP) enables participants to identify occupational risks, understand regulatory obligations and draw up a DUERP that complies with the regulations. Participants learn how to analyse work situations, implement preventive measures and bring about lasting improvements to health and safety within their organisation.