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Founded by passionate advocates of learning and innovation, Learni set out to make professional training accessible to everyone, everywhere in the world. Our team works in the largest cities such as Paris, Lyon, Marseille, and internationally, to support talents and organizations in their skills development.
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The Training - Brownie Workshop: Mastering the Perfect Brownie training is delivered in-person or remotely (blended-learning, e-learning, virtual classroom, remote in-person). At Learni, a Qualiopi-certified training organization, each program is designed to maximize skills acquisition, regardless of the training mode chosen.
The trainer alternates between demonstrative, interrogative, and active methods (through practical exercises and/or real-world scenarios). This pedagogical approach ensures concrete and directly applicable learning in the workplace.
To ensure the quality of the Training - Brownie Workshop: Mastering the Perfect Brownie training, Learni provides the following teaching resources:
For in-house training at a location external to Learni, the client ensures and commits to having all necessary teaching materials (IT equipment, internet connection...) for the proper conduct of the training action in accordance with the prerequisites indicated in the communicated training program.
The assessment of skills acquired during the Training - Brownie Workshop: Mastering the Perfect Brownie training is carried out through:
Learni is committed to the accessibility of its professional training programs. All our training programs are accessible to people with disabilities. Our teams are available to adapt teaching methods to your specific needs. Do not hesitate to contact us for any accommodation request.
Learni training programs are available for inter-company and intra-company settings, both in-person and remote. Registration is possible up to 48 business hours before the start of training. Our programs are eligible for OPCO, Pôle emploi, and FNE-Formation funding. Contact us to discuss your training project and funding possibilities.
Presentation of the brownie's origin and variations around the world. Presentation of essential ingredients (chocolate, butter, sugar, flour, eggs), understanding the differences between brownies and other chocolate cakes. Analysis of the impacts of chocolate origin and choice of fat.
Detailed demonstration of the steps to make a traditional brownie. Tips for obtaining a fudgy or more compact texture. Practical work: each participant makes their first brownie step by step (preparation, baking, cutting).
Explanations and practical exercises for incorporating additional ingredients: nuts, hazelnuts, almonds, caramel, chocolate chunks, fruits. Workshop on making a gluten-free brownie (flour substitutes, balance between fats and binders).
Learning plating techniques (shapes, possible accompaniments: ice cream, coulis, homemade whipped cream). Tips for properly storing brownies (temperature, duration). Q&A with the trainer, experience feedback, professional tips.
Target audience
Pastry enthusiasts, apprentice bakers, cooking enthusiasts wishing to perfect brownie making
Prerequisites
No prerequisites, open to all
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