Bring world-renowned knowledge and techniques to your company as your professionals become Certified GSL | Richemont Pastry Trainers. Participants will be introduced to new training methods, and learn how to use our Swiss-based curriculum to support your company’s pastry-specific training needs.
During this course, participants will:
This course is conducted both online and in-person...
This course is conducted both online and in-person. Learners study the bulk of the material online (80%). The in-person training sessions are supplemental, and can be done either one-on-one or in groups (20%).
This course is conducted both online and in-person...
This course is conducted online and in-person. Participants will study the Fundamentals and Methods and implementation in online sessions. The final assessment can take place either online or locally, in-person.
This course is conducted both online and in-person...
This course is conducted both online and in-person. Learners study the bulk of the material online. The in-person training sessions are supplemental, and can be done either one-on-one or in groups.
This course is conducted both online and in-person...
This course combines in-depth online learning and practical assignments to upskill your employees. Learners study on our learning platform, which includes the following:
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It was an incredible experience! I learned from professionals who love what they do and want to teach everything they know. I presented a 45-minute lesson, and was able to stay calm and confident. I will use Swiss techniques with Brazilian raw ingredients as my local adaptation.
This course was an incredible journey and a rich exchange of professional and cultural experiences. I believe when we desire something, we can learn every day, no matter what stage of our professional career we are at. I will bring the knowledge I gained back with me and adapt it for Brazilian students locally.
For me, the main highlight was to learn Richemont’s standards and to understand how I can use their methodology to teach students during practical lessons. I proved myself as a professional baker and was able to show how I will bring Richemont's standards and methodology to Brazil.
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