{"id":25419,"date":"2022-05-09T09:01:12","date_gmt":"2022-05-09T08:01:12","guid":{"rendered":"https:\/\/olivier-bajard.com\/informations-professionnelles\/"},"modified":"2022-06-28T14:10:47","modified_gmt":"2022-06-28T13:10:47","slug":"training-information","status":"publish","type":"page","link":"https:\/\/olivier-bajard.com\/en\/training-information\/","title":{"rendered":"Training Information"},"content":{"rendered":"[full_width_section type=”full_width_content” vertically_center_columns=”true” image_url=”1339″ bg_pos=”Center Center” background_color=”#000000″ text_color=”light” top_padding=”0″ bottom_padding=”0″][vc_column centered_text=”true” column_padding=”padding-3-percent” column_padding_position=”top” background_color=”#000000″ background_color_opacity=”1″ background_hover_color_opacity=”1″ font_color=”#ffffff” 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”][vc_column_text][\/vc_column_text][\/vc_column][\/full_width_section][vc_row type=”full_width_content” full_screen_row_position=”middle” bg_color=”#000000″ scene_position=”center” text_color=”light” 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”]\n
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Practical Information<\/h1>\n<\/h2><\/div>
<\/div>[\/vc_column][\/vc_row][vc_row type=”full_width_content” full_screen_row_position=”middle” equal_height=”yes” content_placement=”middle” vertically_center_columns=”true” scene_position=”center” text_color=”dark” text_align=”left” top_padding=”0″ bottom_padding=”0″ overlay_strength=”0.3″ shape_divider_position=”bottom” shape_type=””][vc_column column_padding=”padding-6-percent” column_padding_position=”all” background_color=”#ffffff” background_color_opacity=”1″ background_hover_color_opacity=”1″ font_color=”#000000″ column_shadow=”none” column_border_radius=”none” width=”1\/2″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]\n

\u00a0The Session<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/h2>\n

Welcome<\/h3>\n

We invite you to our famous breakfast at 08.00 am !
\n<\/strong>Delicious pastries with fresh fruit juice and\/or a hot drink will be waiting for you. This will allow us to wait for the few delays beyond our control.
\n<\/strong>Upon arrival at the Pastry School, you will be asked to\u00a0sign in to confirm your attendance.
\n<\/strong>For participants in the long training programme, we will also provide you with your professional attire.<\/em><\/p>\n

Course schedule<\/strong><\/h3>\n

8.30 am, time for the pastry class to start.\u00a0<\/strong>Set up in a room for\u00a012 participants<\/strong>, we have prepared the\u00a0equipment and raw materials<\/strong>\u00a0for your session.
\nFrom\u00a0Monday to Wednesday, the students work by theme.<\/strong>
\nYou will have the\u00a0opportunity to have a privileged relationship with a great professional of the trade<\/strong>.\u00a0The chef will share his experience, know-how and techniques with you through\u00a0theory, but above all through practice.
\n<\/strong>Each day,\u00a0lunch is scheduled between 12.30 am and 1.45 pm<\/strong>.\u00a0Those registered in the \u00ab\u00e0 la carte\u00bb training programme have lunch offered.<\/em><\/p>\n

Departure<\/h3>\n

At the end of the course you will receive a\u00a0certificate<\/strong>. You can take\u00a0your creations home with you<\/strong>.<\/p>\n[\/vc_column_text][\/vc_column][vc_column centered_text=”true” column_padding=”no-extra-padding” column_padding_position=”all” background_color=”#000000″ background_color_opacity=”0.2″ background_hover_color_opacity=”1″ background_image=”25243″ column_shadow=”none” column_border_radius=”none” width=”1\/2″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid” offset=”vc_hidden-xs”]

<\/div><\/div>[\/vc_column][\/vc_row][vc_row type=”full_width_content” full_screen_row_position=”middle” equal_height=”yes” content_placement=”middle” vertically_center_columns=”true” bg_color=”#000000″ scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” shape_type=””][vc_column centered_text=”true” column_padding=”no-extra-padding” column_padding_position=”all” background_color=”#000000″ background_color_opacity=”0.2″ background_hover_color_opacity=”1″ background_image=”12308″ font_color=”#ffffff” column_shadow=”none” column_border_radius=”none” width=”1\/2″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_color=”#ffffff” column_border_style=”solid”]
<\/div><\/div>[\/vc_column][vc_column column_padding=”padding-6-percent” column_padding_position=”all” background_color=”#ffffff” background_color_opacity=”1″ background_hover_color_opacity=”1″ font_color=”#000000″ column_shadow=”none” column_border_radius=”none” width=”1\/2″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]\n

Evaluation methods<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/h2>\n

Continuous assessment; Personal commentary at the end of the course if desired.
\nJoint assessment on the last day.
\n<\/span><\/strong>At the end of the course,<\/span> a Certificate of Attendance at the Olivier BAJARD International Pastry School <\/span><\/strong>will be issued to the trainees.<\/span>
\nThe pedagogy and methods used must enable the trainee to complete the entire programme.<\/span><\/p>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row type=”full_width_content” full_screen_row_position=”middle” equal_height=”yes” content_placement=”middle” vertically_center_columns=”true” bg_color=”#000000″ scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” shape_type=””][vc_column centered_text=”true” column_padding=”padding-6-percent” column_padding_position=”all” background_color=”#ffffff” background_color_opacity=”1″ background_hover_color_opacity=”1″ font_color=”#000000″ column_shadow=”none” column_border_radius=”none” width=”1\/2″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_color=”#ffffff” column_border_style=”solid”][vc_column_text]\n

Equipment & Materials<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/h2>\n

Professional clothing is mandatory<\/span>
\n<\/strong><\/p>\n