{"id":790,"date":"2019-02-07T05:53:02","date_gmt":"2019-02-07T05:53:02","guid":{"rendered":"http:\/\/institutescoffier.mu\/?page_id=790"},"modified":"2023-07-27T12:56:05","modified_gmt":"2023-07-27T12:56:05","slug":"formation-courtes","status":"publish","type":"page","link":"https:\/\/escoffierluxuryinstitute.com\/en\/formation-courtes\/","title":{"rendered":"SHORT COURSES"},"content":{"rendered":"
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Since March 3, 2017, the Institut Escoffier has been offering a range of professional, semi-professional, and enthusiast training courses, which are accredited by the MQA and eligible for reimbursement by the HRDC for those who contribute to the IVTB levy.<\/p>\n

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Below is the training directory for your reference, although we prefer to tailor our training approach to each individual rather than providing off-the-shelf solutions.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div>

Short Course - Cheese<\/span><\/i><\/a><\/h4><\/div>
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  1. The different type of cheese.<\/li>\n
  2. Cheese platter design.<\/li>\n
  3. Cheese cutting and packaging techniques.<\/li>\n
  4. Knowledge of dairy products and French cheese.<\/li>\n
  5. Full knowledge of cheese families.<\/li>\n<\/ol>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div>
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    \"Fromages\"<\/div>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><\/div>
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    \"Fromages<\/div>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/div>

    Ice cream and Sorbet<\/span><\/i><\/a><\/h4><\/div>
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    1. Presentation elements and technical skills acquisition: This includes the use of ice cream turbines and knowledge of classic proportions in ice cream making.<\/li>\n
    2. Making of homemade cones for serving ice creams.<\/li>\n
    3. Understanding of different raw materials used for the making of ice creams, sorbets, and granitas<\/li>\n
    4. Knowledge of different presentations: The various ways of presenting ice creams<\/li>\n
    5. Composition and production of different types of ice creams, sorbets, and granitas using various techniques and ingredients.<\/li>\n<\/ol>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div>
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      \"Glaces\"<\/div>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><\/div>
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      \"Glaces\"<\/div>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/div>

      Bar and Mixology Training Program<\/span><\/i><\/a><\/h4><\/div>
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      1. Fundamentals of Bar Techniques<\/li>\n
      2. Fundamentals of Mixology Techniques<\/li>\n
      3. Comprehensive understanding of Bar Operations<\/li>\n
      4. Comprehensive understanding of Mixology Principles<\/li>\n
      5. Advanced Bar and Mixology Workshop<\/li>\n<\/ol>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div>
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        \"Bar\"<\/div>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><\/div>
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        \"Mixologie\"<\/div>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/div>

        Chocolate making and Pastry Training program<\/span><\/i><\/a><\/h4><\/div>
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        1. Artistic Sugar Workshops<\/li>\n
        2. Comprehensive Study of Chocolate<\/li>\n
        3. Confectionery Techniques and Processes<\/li>\n
        4. Tailored Pastry Workshops<\/li>\n
        5. Professional Technique Masterclasses<\/li>\n<\/ol>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div>
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          \"Chocolaterie\"<\/div>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><\/div>
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          \"P\u00e2tisserie\"<\/div>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/div>

          Waiter Service and Art de la Table Training program<\/span><\/i><\/a><\/h4><\/div>
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          1. Service management in the catering department<\/li>\n
          2. Essentials of table waiting service<\/li>\n
          3. Techniques for banquet service<\/li>\n
          4. Art of table setting<\/li>\n
          5. French, English, Russian, and \u00e0 la carte table service<\/li>\n
          6. Principles of breakfast service<\/li>\n
          7. Procedures for room service<\/li>\n
          8. Order taking techniques<\/li>\n
          9. Restaurant sales strategies<\/li>\n
          10. Product knowledge and service mastery<\/li>\n<\/ol>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div>
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            \"Service<\/div>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><\/div>
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            \"Art<\/div>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/div>

            Cookery Training program<\/span><\/i><\/a><\/h4><\/div>
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            Product knowledge and skills as follows:<\/p>\n

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            1. Fish and shellfish<\/li>\n
            2. Poultry and meat<\/li>\n
            3. Seasonal products<\/li>\n<\/ol>\n

              Chef's technique:<\/p>\n

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              1. Basic juices and sauces<\/li>\n
              2. Basic stocks and sauces<\/li>\n<\/ol>\n

                Technical improvement:<\/p>\n

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                1. Understanding and mastering cooking methods (traditional and new technologies)<\/li>\n
                2. Banqueting and seminar - managing large volumes<\/li>\n
                3. Meat products<\/li>\n
                4. Snacking -burger, bagette & Co<\/li>\n
                5. Snacking -pasta-box, salad bar etc<\/li>\n<\/ol>\n

                  Technical excellence:<\/p>\n

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                  1. Vacuum cooking<\/li>\n
                  2. Bistronomy<\/li>\n
                  3. Culinary design - improving your presentation<\/li>\n
                  4. Molecular Cuisine<\/li>\n<\/ol>\n

                    Escoffier Technical Development for chefs.<\/p>\n

                    Contact us at contact@escoffier-institut.com<\/a> for more information.\nThese courses can be hosted at the Institut Escoffier or at the client`s premises.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div>

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                    \"Cuisine<\/div>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><\/div>
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                    \"Cuisine<\/div>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/div>

                    \"Luxury Attitude\" Training program<\/span><\/i><\/a><\/h4><\/div>
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                    1. Brand Me<\/li>\n
                    2. Creating a luxury brand<\/li>\n
                    3. \u00a0Luxury Etiquette and Protocol<\/li>\n
                    4. \u00a0Grooming<\/li>\n
                    5. \u00a0Telephone etiquette<\/li>\n
                    6. Soft Communication<\/li>\n<\/ol>\n\n\t\t<\/div>\n\t<\/div>\n\n\t
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                      \"Luxury\"<\/div>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div>

                      Sales & Marketing training program<\/span><\/i><\/a><\/h4><\/div>
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                      1. Build and develop a customer portfolio.<\/li>\n
                      2. Understanding the challenges of customer relations (excluding sales functions).<\/li>\n
                      3. \u00a0Digital marketing.<\/li>\n
                      4. The telephone as a sales tool.<\/li>\n
                      5. Knowing how to build an effective sales pitch.<\/li>\n
                      6. Managing customer complaints successfully.<\/li>\n
                      7. Developing and implementing a marketing strategy.<\/li>\n
                      8. Building a marketing and sales argument.<\/li>\n<\/ol>\n\n\t\t<\/div>\n\t<\/div>\n\n\t
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                        \"Formation<\/div>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div>

                        Management training program<\/span><\/i><\/a><\/h4><\/div>
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                        1. Leadership Development Program<\/li>\n
                        2. Management Development Program<\/li>\n
                        3. Supervisor Development Program<\/li>\n
                        4. Effective Communication<\/li>\n
                        5. Transforming goals into actions.<\/li>\n
                        6. Train the trainers\u2026<\/li>\n<\/ol>\n\n\t\t<\/div>\n\t<\/div>\n\n\t
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                          \"Formation<\/div>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>
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                          New technical training, including sommelier, spirits are coming.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"Depuis le 03 mars 2017, l`Institut Escoffier d\u00e9livre une s\u00e9rie de formations pour professionnels, semi professionnels et passionn\u00e9s. Accredit\u00e9es par la MQA, les formations de l`Institut Escoffier sont remboursables par la HRDC pour ceux qui cotisent au IVTB levy. Le r\u00e9pertoire de formation ci-dessous est partag\u00e9 \u00e0","protected":false},"author":3,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-790","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/escoffierluxuryinstitute.com\/en\/wp-json\/wp\/v2\/pages\/790","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/escoffierluxuryinstitute.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/escoffierluxuryinstitute.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/escoffierluxuryinstitute.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/escoffierluxuryinstitute.com\/en\/wp-json\/wp\/v2\/comments?post=790"}],"version-history":[{"count":2,"href":"https:\/\/escoffierluxuryinstitute.com\/en\/wp-json\/wp\/v2\/pages\/790\/revisions"}],"predecessor-version":[{"id":5458,"href":"https:\/\/escoffierluxuryinstitute.com\/en\/wp-json\/wp\/v2\/pages\/790\/revisions\/5458"}],"wp:attachment":[{"href":"https:\/\/escoffierluxuryinstitute.com\/en\/wp-json\/wp\/v2\/media?parent=790"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}