{"id":57279,"date":"2025-07-24T15:33:45","date_gmt":"2025-07-24T13:33:45","guid":{"rendered":"https:\/\/richemont.swiss\/timeline\/cours-et-conseils-techniques-23\/"},"modified":"2025-07-24T15:33:45","modified_gmt":"2025-07-24T13:33:45","slug":"cours-et-conseils-techniques-23","status":"publish","type":"timeline","link":"https:\/\/richemont.swiss\/fr\/timeline\/cours-et-conseils-techniques-23\/","title":{"rendered":"Cours et conseils techniques"},"content":{"rendered":"\n<p>Durant 12 jours de cours, 250 \u00e9tudiants en h\u00f4tellerie ont re\u00e7u un enseignement comp\u00e9tent sur l&rsquo;importance du pain, la diversit\u00e9 des pains et leur utilisation correcte dans la restauration.<\/p>\n\n\n\n<p>Mise en \u0153uvre de formations avec obtention d\u2019un dipl\u00f4me dans les domaines de la gestion du personnel et du marketing.<\/p>\n","protected":false},"featured_media":54616,"menu_order":0,"template":"","class_list":["post-57279","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>Cours 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-23\/\" \/>\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=\"Durant 12 jours de cours, 250 \u00e9tudiants en h\u00f4tellerie ont re\u00e7u un enseignement comp\u00e9tent sur l&rsquo;importance du pain, la diversit\u00e9 des pains et leur utilisation correcte dans la restauration. 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