{"id":57203,"date":"2025-07-24T15:33:31","date_gmt":"2025-07-24T13:33:31","guid":{"rendered":"https:\/\/richemont.swiss\/timeline\/cours-et-conseils-techniques-9\/"},"modified":"2025-07-24T15:33:31","modified_gmt":"2025-07-24T13:33:31","slug":"cours-et-conseils-techniques-9","status":"publish","type":"timeline","link":"https:\/\/richemont.swiss\/fr\/timeline\/cours-et-conseils-techniques-9\/","title":{"rendered":"Cours et conseils techniques"},"content":{"rendered":"\n

L’offre de formation comprenait 83 cours et programmes diff\u00e9rents. Les s\u00e9minaires, les cours de section en boulangerie-p\u00e2tisserie, les cours th\u00e9matiques annuels sur la vente et la confiserie ainsi que les formations dipl\u00f4mantes ont notamment \u00e9t\u00e9 tr\u00e8s fr\u00e9quent\u00e9s. Le d\u00e9partement boulangerie a abord\u00e9 les tendances actuelles avec des cours tels que \u00ab\u00a0grains entiers\u00a0\u00bb ou \u00ab\u00a0maladie c\u0153liaque\u00a0\u00bb.<\/p>\n\n\n\n

En plus du succ\u00e8s des conseils techniques en production, les services dans le commerce de d\u00e9tail, tels que les ateliers de vente et de gestion, la pr\u00e9sentation des marchandises et les enqu\u00eates aupr\u00e8s des clients, ont \u00e9galement obtenu une demande croissante.<\/p>\n","protected":false},"featured_media":55003,"menu_order":0,"template":"","class_list":["post-57203","timeline","type-timeline","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nCours et conseils techniques - 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\/fr\/timeline\/cours-et-conseils-techniques-9\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cours et conseils techniques\" \/>\n<meta property=\"og:description\" content=\"L’offre de formation comprenait 83 cours et programmes diff\u00e9rents. 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