Paru le 18/04/2016 | Broché 481 pages
Public motivé
illustrations by M. Diament | traduction par Mark Nathan
Are you hoping to become a baker or pastry chef? This book is for you! Created by a professional pâtisserie and baking teacher, it clearly and concisely explains how to prepare all the necessary recipes, and provides all the information you need to successfully pass your examinations.
With 400 product and technical specifications, this manual is intended for teachers who wish to ensure that their students receive comprehensive training with all the elements necessary for their subsequent success, and also for apprentices wishing to obtain vocational training diplomas in pâtisserie or baking, and culinary diplomas. It can also serve as a useful reference work for professionals in the baking, pâtisserie and catering industries who wish to expand their range with easy to follow recipes.
Franck Béhérec obtained his vocational training certificate in Pâtisserie in 1985, quickly followed by his advanced diploma and then a vocational training certificate in Baking. He has taught since 1997, first in Apprentice Training Centres, and then in professional secondary schools, constantly striving to pass on and share his expertise. He currently teaches at the Castel Lycée in Dijon.
