{"id":56982,"date":"2025-07-21T15:28:31","date_gmt":"2025-07-21T13:28:31","guid":{"rendered":"https:\/\/richemont.swiss\/timeline\/courses-and-consulting-19\/"},"modified":"2025-07-21T15:28:31","modified_gmt":"2025-07-21T13:28:31","slug":"courses-and-consulting-19","status":"publish","type":"timeline","link":"https:\/\/richemont.swiss\/en\/timeline\/courses-and-consulting-19\/","title":{"rendered":"Courses and consulting"},"content":{"rendered":"\n<p>Visitor numbers stabilized at a high level both nationally and internationally.<\/p>\n\n\n\n<p>The bakery section course covered yeast pastries, including recipe structure and the influence of raw materials on dough structure and pastry, while the confectionery section looked at classic products on the market (including major distributors), compared prices and quality and proposed a Richemont version with new, innovative production methods.<\/p>\n","protected":false},"featured_media":54792,"menu_order":0,"template":"","class_list":["post-56982","timeline","type-timeline","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.7 (Yoast SEO v26.7) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Courses and consulting - Richemont<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/richemont.swiss\/en\/timeline\/courses-and-consulting-19\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Courses and consulting\" \/>\n<meta property=\"og:description\" content=\"Visitor numbers stabilized at a high level both nationally and internationally. 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