{"id":58711,"date":"2026-07-02T00:00:00","date_gmt":"2026-07-02T00:00:00","guid":{"rendered":"https:\/\/richemont.swiss\/?post_type=event&p=58711"},"modified":"2026-07-03T23:45:08","modified_gmt":"2026-07-03T21:45:08","slug":"formation-sensorielle-continue-2","status":"publish","type":"event","link":"https:\/\/richemont.swiss\/fr\/event\/formation-sensorielle-continue-2\/","title":{"rendered":"Formation sensorielle continue"},"content":{"rendered":"

Kursdauer<\/h2>\n

0.5 jour<\/div>\n<\/p>\n

Zielgruppen<\/h2>\n

Professionnel\u00b7le\u00b7s de la boulangerie, apprentis, formateurs, contr\u00f4leurs qualit\u00e9, personnel de production, responsable de production, responsable de l'assurance qualit\u00e9, taxateur des confr\u00e9ries des chevaliers du bon pain<\/div>\n
Pour participer au niveau 2, le cours de base ou un \u00e9quivalent doit avoir \u00e9t\u00e9 suivi pr\u00e9alablement.<\/div>\n<\/p>\n

Kursinhalt<\/h2>\n

Dans cet atelier de trois heures, vous approfondirez vos connaissances en analyse sensorielle du pain et des produits de boulangerie. En vous basant sur le cours de base, vous \u00e9largirez votre compr\u00e9hension sensorielle et sensibiliserez votre perception aux subtilit\u00e9s de l'\u00e9valuation des produits.<\/div>\n
Objectifs du cours :<\/div>\n
    \n
  • Affinement de la perception sensorielle sp\u00e9cifiquement pour le pain et les produits de boulangerie<\/li>\n
  • Application de m\u00e9thodes d'\u00e9valuation structur\u00e9es<\/li>\n
  • Formation du langage descriptif dans le cadre des analyses sensorielles<\/li>\n
  • Renforcement de la capacit\u00e9 de jugement sensoriel comme base pour le d\u00e9veloppement de produits et le contr\u00f4le de la qualit\u00e9<\/li>\n<\/ul>\n
    Gr\u00e2ce \u00e0 des d\u00e9gustations cibl\u00e9es et des exercices pratiques, vous apprendrez \u00e0 identifier, d\u00e9crire et \u00e9valuer syst\u00e9matiquement les caract\u00e9ristiques sensorielles. Vous entra\u00eenez vos sens et \u00e9largissez votre capacit\u00e9 \u00e0 \u00e9valuer de mani\u00e8re fond\u00e9e la qualit\u00e9 et les caract\u00e9ristiques des produits de boulangerie.<\/div>\n
     <\/div>\n<\/p>\n

    Kursort<\/h2>\n

    Richemont centre de comp\u00e9tence, Rue des Pr\u00e9s-du-Lac 32, 1400 Yverdon-les-Bains<\/div>\n
    Laboratoire (dans l'aile ouest du b\u00e2timent, c\u00f4t\u00e9 Richemont)<\/div>\n
    Stationnement sur la place CIBM\/Richemont\/Repuis<\/div>\n
     <\/div>\n<\/p>\n

    Referenten<\/h2>\n

    S\u00e9bastien Knecht, responsable Richemont Romandie
    Formateur et conseiller technique en boulangerie-confiserie<\/div>\n
     <\/div><\/p>\n","protected":false},"featured_media":57473,"menu_order":0,"template":"","product-category":[26,20],"product-language":[80],"product-place":[3266],"class_list":["post-58711","event","type-event","status-publish","has-post-thumbnail","hentry","product-category-bildung","product-category-technologie-kontrolle-qualitaet","product-language-franzoesisch","product-place-yverdon-les-bains"],"acf":[],"yoast_head":"\nFormation sensorielle continue - Richemont \u00e9cole professionnelle<\/title>\n<meta name=\"description\" content=\"Atelier avanc\u00e9 de 3h pour affiner votre perception sensorielle du pain. 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