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Allergies et intolérances alimentaires: la cuisine VEGANE ou VEGETALE

4 hour(s)

Objectives

  • Les bases et astuces pour des menus variés
  • Les bases théoriques de la cuisine végane

Content

  • Définition du véganisme ou végétalisme et les labels
  • Les alternatives aux produits animaliers
  • Comment composer ou optimiser un menu végan équilibré et savoureux
  • Dégustation de produits végans
  • Questions/réponses
Teaching methods
  • Formation interactive avec support PowerPoint
  • Discussions en groupe
  • Échange d'expériences

Target group

Who is the course aimed at?

Cuisiniers, acheteurs, coordinateurs

Assessment

Certficate, diploma

Certificat de participation

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Responsibility for the content of this training description lies solely with its author, the training provider SIGNA Groupe.

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Characteristics
Level Débutant
Organisation Formation intra-entreprise
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