Developing a range of low glycemic index pastries

The making of low glycemic index desserts not only meets the needs to people with diabetes. These desserts are appreciated by an ever-widening public concerned about eating healthier.

  • Kitchen staff
  • Chef
  • Pastry chef
  • Know all the basics for making pastry.
  • Know how to make pastry recipes according to hygiene rules.
  • Using new modern techniques and methods.
  • Making new recipes of pastries low glycemic index.
  • Choosing the best technological parameters.
  • Proposing desserts to people with diabetes.

 

 

Five days with an expert in Low Glycemic Index pastries

Training program

Day-One

Day One Morning
Objective: Understanding the roles of the ingredients on health.
The basics of the dietetics
– Glycemic index
– The fats
– The fibers

Day One Afternoon
The ingredients
Objective: Discovering the ingredients used in pastry
– Sugar substitutes
– Flours with low glycemic index
– Flours combinations

Day Two

Day Two Morning
Low glycemic index (GI) pastries
Objective: Discovering and mastering the techniques
– Preparation
– Baking

Day Two Afternoon
Low glycemic index (GI) pastries
Objective: Discovering and mastering the techniques
– Tarte/Pie
– Chocolate fondant

Day Three

Day Three Morning
fruits-based pastries
Objective: Understanding the techniques, mastering the making
– Mousses
– Tarts/Pies

Day Three Afternoon
The Crèmes
Objective: Understanding the techniques, mastering the making
– Crème anglaise
– Coffee cream
– Bavarois

Day Four

Day Four Morning
Low GI pastries
Objective: Discovering the ingredients used in pastry
– The chocolate
– Chocolate éclairs

Day Four Afternoon
Low GI pastries
Objective: Discovering the ingredients used in pastry
– Cupcakes
– Cheesecakes
– Cafe moka

Day Five

Validation of the techniques and recipes.
Objective: Comfirm the understanding of the techniques and recipes

Teaching Tool
  • Technical sheet
Technical Equipment
  • The professional kitchen, fully equipped, is provided by the customer.
Teaching Method
  • Clear demonstration by the intervener
  • Practical implementation by the trainees
  • Theoretical input
  • Hands-on training doing practical simulations
  • Participatory teaching
Expert
  • Total duration: 5 days/35 hours
  • Location: intra-company
  • Maximum of trainees: 8

Follow-up of the implementations: Trainees and instructor will be required to sign an attendance sheet, each half-day.

  • Continuous oral assessment during the training.
  • Certificate of attestation given at the end of the fifth day.
  • Collection of the individual needs at the beginning.
  • Questionnaire to evaluate the training.
  • Individual report provided, on-demand.
  • Questionnaire to evaluate the impact of the training three months later.

Follow-up by phone call between the instructor and the trainee within 3 months of the training.