{"id":25405,"date":"2021-04-17T17:10:53","date_gmt":"2021-04-17T16:10:53","guid":{"rendered":"https:\/\/olivier-bajard.com\/formation-professionnelle-courte\/"},"modified":"2022-06-28T14:25:58","modified_gmt":"2022-06-28T13:25:58","slug":"short-training","status":"publish","type":"page","link":"https:\/\/olivier-bajard.com\/en\/short-training\/","title":{"rendered":"Short Training"},"content":{"rendered":"[vc_row type=”full_width_background” full_screen_row_position=”middle” bg_color=”#000000″ scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” shape_type=””][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1\/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”]
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Short Training<\/strong><\/h1>\n<\/h2><\/div>
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The profession of Pastry, Chocolate and Ice Cream maker is undergoing rapid and constant change, not escaping technological developments and customer demands.<\/em>
\nAs professionals, it is essential to continuously develop your skills in order to meet the high demands of our sector.<\/em>
\nThe International School of Patisserie offers you “\u00e0 la carte” training.<\/strong><\/p>\n[\/vc_column_text]

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Deepen your skills, discover new techniques, develop your identity through 2 to 3 day tailor-made courses.<\/strong><\/p>\n

On the programme :<\/strong>
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