{"id":7454,"date":"2017-04-12T16:01:42","date_gmt":"2017-04-12T16:01:42","guid":{"rendered":"http:\/\/www.cuisine-virtuelle.com\/wordpress\/?p=7454"},"modified":"2017-04-12T16:04:58","modified_gmt":"2017-04-12T16:04:58","slug":"formation-pour-adultes-restauration-collective","status":"publish","type":"post","link":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/formation-pour-adultes-restauration-collective\/","title":{"rendered":"Formation pour adultes | Restauration collective"},"content":{"rendered":"<p>Du 12 au 15 juin 2017<\/p>\n<p>Techniques de fabrication en cuisine collective<\/p>\n<p>Niveau 1 : Agent polyvalent,\u00a0aide de cuisine \/ cuisinier<\/p>\n<p>Niveau 2 : Cuisinier, chef cuisinier (titulaire d\u2019un CAP cuisine)<\/p>\n<p>Lieu<\/p>\n<p>FERRANDI Paris<\/p>\n<p>28, rue de l\u2019Abb\u00e9 Gr\u00e9goire<\/p>\n<p>75006 PARIS<\/p>\n<div class=\"slate-resizable-image-embed slate-image-embed__resize-middle\" data-imgsrc=\"https:\/\/media.licdn.com\/mpr\/mpr\/AAEAAQAAAAAAAAngAAAAJDY4NTgyZjI5LWY5NjctNDUwYi04YWM0LWVmNjhkOThjNmZmNQ.jpg\"><img decoding=\"async\" src=\"https:\/\/media.licdn.com\/mpr\/mpr\/AAEAAQAAAAAAAAngAAAAJDY4NTgyZjI5LWY5NjctNDUwYi04YWM0LWVmNjhkOThjNmZmNQ.jpg\" \/><\/div>\n<p>Pr\u00e9sentation pour scramble ou rampe de self\u2026<\/p>\n<div class=\"slate-resizable-image-embed slate-image-embed__resize-middle\" data-imgsrc=\"https:\/\/media.licdn.com\/mpr\/mpr\/AAEAAQAAAAAAAAnIAAAAJDExOGIwZjYwLTk4NDYtNGM2MC1hYzY0LTFlY2RjMDY3Y2FiOQ.jpg\"><img decoding=\"async\" src=\"https:\/\/media.licdn.com\/mpr\/mpr\/AAEAAQAAAAAAAAnIAAAAJDExOGIwZjYwLTk4NDYtNGM2MC1hYzY0LTFlY2RjMDY3Y2FiOQ.jpg\" \/><\/div>\n<p>Comment pr\u00e9server un produit sensible longtemps en \u00e9tuve\u2026<\/p>\n<div class=\"slate-resizable-image-embed slate-image-embed__resize-middle\" data-imgsrc=\"https:\/\/media.licdn.com\/mpr\/mpr\/AAEAAQAAAAAAAAoaAAAAJDQ2NzEwZmQzLWZjNDAtNDJjNS1iOThjLTNiZWNiMzA5Njk0Yw.jpg\"><img decoding=\"async\" src=\"https:\/\/media.licdn.com\/mpr\/mpr\/AAEAAQAAAAAAAAoaAAAAJDQ2NzEwZmQzLWZjNDAtNDJjNS1iOThjLTNiZWNiMzA5Njk0Yw.jpg\" \/><\/div>\n<p>Des desserts \u2026 comme on aime !<\/p>\n<div class=\"slate-resizable-image-embed slate-image-embed__resize-middle\" data-imgsrc=\"https:\/\/media.licdn.com\/mpr\/mpr\/AAEAAQAAAAAAAAxUAAAAJGQ2MDQ1YTcxLTVhNDAtNDhlMy04NzVmLWRjOGY1NDFlMzFkZA.png\"><img decoding=\"async\" src=\"https:\/\/media.licdn.com\/mpr\/mpr\/AAEAAQAAAAAAAAxUAAAAJGQ2MDQ1YTcxLTVhNDAtNDhlMy04NzVmLWRjOGY1NDFlMzFkZA.png\" \/><\/div>\n<p>Et comme il faut bien s\u2019amuser un peu pour les buffets\u2026.<\/p>\n<p>A bient\u00f4t<\/p>\n<p>F.POUFFET<\/p>\n<p>Inscription sur : <a href=\"http:\/\/www.ferrandi-paris.fr\/formations-adultes\/stages\/techniques-de-fabrication-en-cuisine-collective-niveau-1-et-2-nouveaute\" target=\"_blank\" rel=\"noopener\">Ferrandi Paris<\/a><\/p>\n<p>Source\u00a0: <em><a href=\"https:\/\/www.linkedin.com\/pulse\/formation-pour-adultes-franck-pouffet\" target=\"_blank\" rel=\"noopener\">Formation pour adultes | Franck Pouffet | Pulse | LinkedIn<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Du 12 au 15 juin 2017 Techniques de fabrication en cuisine collective Niveau 1 : Agent polyvalent,\u00a0aide de cuisine \/ [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7457,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[34,197,1,192],"tags":[],"class_list":["post-7454","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualites","category-art-culinaire","category-non-classe","category-tendances-et-conjoncture"],"blocksy_meta":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-content\/uploads\/2017\/04\/444.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9UvTf-1We","_links":{"self":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/7454","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/comments?post=7454"}],"version-history":[{"count":3,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/7454\/revisions"}],"predecessor-version":[{"id":7458,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/7454\/revisions\/7458"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/media\/7457"}],"wp:attachment":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/media?parent=7454"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/categories?post=7454"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/tags?post=7454"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}