Development

• Creation of culinary plans,
• Development of new culinary formulas and, brands renewals.
  
• Research in raw products,
• Adaptation of culinary formulas to the constraints of industrial processes.
• Improvement of low fat and light products (sugar, salt, fat...)
  
• Improvement of enriched products with proteins, vitamins...
  

Tutorials

• Innovation, development of new culinary concepts,
• Audits,
• Creations for restaurant's menus,
• Research for foreign cooking,
  
• Organisation of creative sessions on various subjects (sauces, soups, snacks, ready meal…) and conceptual ones ( teenagers, healthy eating, …),
• Trends about "products from the market",
• Food as "health factor"
  
• Transversal combination of different processes.

Trainings

• Thèmes
• Modules