Formation "Discovering Alternative Baking: Simple Substitutions & Creations"
Learning objectives
- Understanding the challenges of alternative baking (health, intolerances, environmental responsibility).
- Identify simple substitutes for sugar, flour, dairy products, eggs, and fats.
- Create iconic recipes reformulated as alternative versions.
- Adapt your own classic desserts with accessible substitutions.
Training highlights
- Clear introductory module, suitable for beginners and curious professionals alike.
- Accessible approach: simple and reproducible substitutions.
- Complete and original recipe created collectively.
- Ideal introduction before delving deeper with specialized modules (keto, plant-based, gluten-free, health).
Key points of the training
- Alternating between theory and practice in a single day.
- Simplified substitution matrix provided.
- Practical recipes and critical tasting.
- Option to keep up with coaching or take additional modules.
The main axes of training
- Introduction: background and rise of alternative baking.
- Theory: role of traditional ingredients and simple substitutes.
- Hands-on workshop: collective creation of a completely reformulated dessert.
- Summary and tasting with simplified substitution matrix.
Target audience
- General public with a passion for baking.
- People undergoing career change.
- Curious professionals wishing to expand their offered services (hotels, restaurants, coffee shops, caterers).
- Culinary schools wishing to develop greater knowledge of ingredient substitutions
Prerequisites
Teaching methods
- Alternating theory and practice.
- Demonstrations and group workshops.
- Simple case studies (accessible substitutions).
- Comparative tastings and discussions.
Resources
- PDF support provided to participants.
Simplified substitution matrix (eggs, sugar, flour, milk, butter).
Recipe cards for the creations made.
Professional equipment provided during the workshops.
Assessment and monitoring procedures
- PDF support provided to participants.
Simplified substitution matrix (eggs, sugar, flour, milk, butter).
Recipe cards for the creations made.
Professional equipment provided during the workshops.
Admission information
- Registration possible up to two weeks before the session.
- Agreement and quote provided upon request.
- Funding available (OPCO, CPF, company).
- Contact us directly by email or phone for registration and quotes.
Frequently asked questions
Yes, follow-up support is provided after the training to answer your questions and help you apply your new skills. Following this, additional modules may be offered.
Yes, the training is accessible from a computer, tablet, or smartphone, so you can learn at your own pace wherever you are.
Yes, the training is designed for beginners and more experienced cooks alike, providing step-by-step guidance on how to make alternative recipes, with clear and accessible explanations.
Yes, you will have access to downloadable materials for each module, including recipe cards, substitution tables, and practical guides.
Yes, a dedicated space allows you to ask questions and receive personalized answers throughout the training course.
Yes, all alternative ingredients used in the training are easy to find in stores or through specialized online shops.
You will need basic baking equipment (whisks, spatulas, baking tins, scales, etc.) and alternative ingredients, which are listed in detail at the beginning of the course.
Yes, a certificate of completion will be issued to you at the end of the training course, validating the skills you have acquired in alternative pastry making.
The in-person training lasts one day.
In its online version, the training can be completed at your own pace, with access to the online modules for one year so that you can progress along with your availability.
You will learn how to make healthy and delicious desserts using alternatives to traditional ingredients, with techniques adapted to plant-based, gluten-free, or low-sugar diets, and tips for customizing your recipes.