{"id":57265,"date":"2025-07-24T15:33:42","date_gmt":"2025-07-24T13:33:42","guid":{"rendered":"https:\/\/richemont.swiss\/timeline\/cours-et-conseils-techniques-21\/"},"modified":"2025-07-24T15:33:42","modified_gmt":"2025-07-24T13:33:42","slug":"cours-et-conseils-techniques-21","status":"publish","type":"timeline","link":"https:\/\/richemont.swiss\/fr\/timeline\/cours-et-conseils-techniques-21\/","title":{"rendered":"Cours et conseils techniques"},"content":{"rendered":"\n

Le cours de la section Boulangerie s’est pench\u00e9 sur le th\u00e8me \u00ab\u00a0En boulangerie, production en journ\u00e9e\u00a0\u00bb, celui de la section P\u00e2tisserie s’intitulait \u00ab\u00a0Cr\u00e9ativit\u00e9 individuelle avec des tourtes \u00e0 la cr\u00e8me, de la p\u00e2tisserie et des petits fours\u00a0\u00bb.<\/p>\n\n\n\n

Une entr\u00e9e r\u00e9ussie dans le secteur \u00ab\u00a0Pizza et p\u00e2tes\u00a0\u00bb gr\u00e2ce \u00e0 une offre de cours modulaire.<\/p>\n\n\n\n

Nouvellement, le contr\u00f4le des points de vente (achat test anonyme) a \u00e9t\u00e9 propos\u00e9 comme instantan\u00e9 syst\u00e9matique et objectif de l’entreprise.<\/p>\n\n\n\n

Les ateliers organis\u00e9s pour la premi\u00e8re fois sur les th\u00e8mes des c\u00e9r\u00e9ales, de la farine et du pain ont suscit\u00e9 un grand int\u00e9r\u00eat.<\/p>\n","protected":false},"featured_media":54753,"menu_order":0,"template":"","class_list":["post-57265","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-21\/\" \/>\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=\"Le cours de la section Boulangerie s’est pench\u00e9 sur le th\u00e8me \u00ab\u00a0En boulangerie, production en journ\u00e9e\u00a0\u00bb, celui de la section P\u00e2tisserie s’intitulait \u00ab\u00a0Cr\u00e9ativit\u00e9 individuelle avec des tourtes \u00e0 la cr\u00e8me, de la p\u00e2tisserie et des petits fours\u00a0\u00bb. 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