• 40-hour program
• Remote, video-on-demand, viewable 24/7
• Training to be completed in 3 months (recommended), videos available for 1 year
• Target group: pastry and bakery professionals and chefs, graduates or trainees, who wish to improve their skills in pastry, bakery and viennoiserie.
• Candidates must be fluent in French and have received or be in the process of receiving training in the basics of pastry-making and baking.
• Price: €950 excl. tax per trainee
• Financing: personal or OPCO (QUALIOPI-certified training organization) & CPF
• Access: Access to online courses will be authorized once the company has registered and the trainee has completed the self-assessment questionnaire.
•  Qualifying Period: If an immediate response is not provided, assistance will be set up within a maximum of 7 days after registration via our form or after receipt of an email sent to: formation@voilachef.com.

• Preparing outstanding doughs
• Mastering working with chocolate
• Working with fruits for original uses in pastries and viennoiserie
• Preparing leavened dough-based products (brioche)
• Upscale plating
• Acquire advanced and unusual work techniques
• Revisiting pastry and viennoiserie classics
• Preparing well-being pastries

• Production of a presentation file for a recipe project
• 1h45 remote examination: presentation of a pastry / viennoiserie item, plating the item and discussion with the jury.
• Evaluation by a jury made of 2 pastry and/or bakery Chefs

• Learn over 200 new professional pastry, bakery and viennoiserie techniques, with step-by-step instructions.
• Reproduce the technical gestures of the greatest experts in their respective fields
• Master 49 culinary creations created by our Chefs instructors
• Create artistic variations based on the techniques taught
• Offer pastries and viennoiseries catered to a clientele with special dietary needs (allergies, disabilities)

Each Chef offers 3 different levels of courses, accessible to all: beginner, advanced or expert, which are carried out through exclusive recipes.

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Each course consists of several videos, each detailing a key step of the recipe, and several specific techniques (kneading a brioche dough, decorating with a piping bag, tempering chocolate, browning a viennoiserie, ...).

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Never miss a detail while watching the experts at work, thanks to the upmost quality of the videos. All videos are produced by VOILA CHEF and are exclusively available on the platform

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Thus, for each course offering, you will have access to:

• Detailed step-by-step explanations
• Focusing on techniques
• Tips for each step of the recipe
• Technical points on ingredients and methodologies to be learned
• Detailed technical sheets available for download
• A glossary to simplify the understanding of culinary vocabulary

Find all the courses on a dedicated and ultra accessible platform:

• Platform open 24 hours a day - 7 days a week
• Content fully accessible in French and English (site and videos)
• Unlimited searchable videos
• Accessible via any device: mobile, tablet, computer

Download all the technical sheets dedicated to professionals:

• An integrated mercurial system
• Costing
• Calculating the weighings according to the desired production quantities

Ask all your questions and exchange with a community of experts

• Private community on Facebook
• Contact by email: formation@voilachef.com