{"id":48965,"date":"2024-11-28T09:58:28","date_gmt":"2024-11-28T08:58:28","guid":{"rendered":"https:\/\/horecamagazine.be\/une-formation-de-maitre-fromager-dans-4-des-5-campus-syntra\/"},"modified":"2024-11-28T09:58:30","modified_gmt":"2024-11-28T08:58:30","slug":"une-formation-de-maitre-fromager-dans-4-des-5-campus-syntra","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/une-formation-de-maitre-fromager-dans-4-des-5-campus-syntra\/","title":{"rendered":"Une formation de ma\u00eetre-fromager dans 4 des 5 campus Syntra"},"content":{"rendered":"

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Les possibilit\u00e9s de formation en sommellerie ou zythologie sont l\u00e9gion, mais saviez-vous qu\u2019il existe \u00e9galement une formation pour devenir ma\u00eetre-fromager ? Depuis quelques ann\u00e9es, Syntra propose cette formation dans 4 de ses 5 campus, notamment \u00e0 Bruxelles, Haasrode (Louvain), Gand et Bruges. A Louvain, la prochaine \u00e9dition d\u00e9butera en janvier.<\/strong><\/p>\n

\u00ab\u00a0Chaque fromage a sa propre histoire, explique Hans Van Grinderbeek, professeur sp\u00e9cialis\u00e9 en fromages depuis plusieurs ann\u00e9es au Syntra de Louvain. Il s\u2019agit d\u2019un produit dans lequel la tradition et l\u2019artisanat sont tr\u00e8s pr\u00e9sents, et pendant ce cours, ce sont surtout les structures aromatiques plus complexes des diff\u00e9rents types de fromage que vous apprendrez \u00e0 d\u00e9couvrir. \u00bb<\/strong><\/p>\n

Au cours de cette formation approfondie, intensive et d’une dur\u00e9e d’un an, dispens\u00e9e par des professionnels du secteur et accr\u00e9dit\u00e9e par VLAIO (Vlaams Agentschap Innoveren & Ondernemen), les participants sont plong\u00e9s dans le monde fascinant qu’est, il est vrai, celui du fromage.<\/p>\n

Vous acquerez un large \u00e9ventail de comp\u00e9tences, vous vous sp\u00e9cialisez dans les fromages d’ici et d’ailleurs, et vous apprenez comment ils sont fabriqu\u00e9s, coup\u00e9s et conserv\u00e9s, en tenant compte des saisons, des r\u00e9gions, des familles de fromages et des types de lait. Souvent, le ma\u00eetre-fromager est \u00e9galement affineur, et est donc \u00e0 m\u00eame de donner une touche personnelle aux fromages. Il apprend \u00e9galement \u00e0 composer des plats \u00e0 base de fromage et \u00e0 faire de bonnes suggestions de pairing.<\/p>\n

\"\"<\/p>\n

Syntra bizz propose \u00e9galement un cursus de base abr\u00e9g\u00e9 qui permet d’acqu\u00e9rir des connaissances approfondies sur le fromage en 7 cours.<\/p>\n

\u00ab\u00a0C’est une formule id\u00e9ale pour ceux qui ne peuvent se lib\u00e9rer durant une ann\u00e9e scolaire compl\u00e8te, ou pour les employeurs qui veulent offrir \u00e0 leurs employ\u00e9s une solide connaissance de base du fromage \u00bb, d\u00e9clare Hans Van Grinderbeek.<\/p>\n

Dans la formation de base abr\u00e9g\u00e9e, la premi\u00e8re le\u00e7on aborde en d\u00e9tail les diff\u00e9rentes \u00e9tapes de la fabrication du fromage. Les cinq le\u00e7ons suivantes portent sur les diff\u00e9rentes familles de fromages, \u00e0 savoir les fromages \u00e0 bact\u00e9ries rouges, les fromages \u00e0 moisissures blanches et les fromages frais, les fromages \u00e0 moisissures bleues et les autres produits laitiers, les fromages \u00e0 p\u00e2te dure et \u00e0 p\u00e2te mi-dure, et enfin les fromages de ch\u00e8vre et de brebis. La le\u00e7on 7 traite de la d\u00e9coupe et de la pr\u00e9sentation des fromages, ainsi que de la composition d’un plateau de fromages et du pairing.\u00a0<\/p>\n

\"\"<\/p>\n

Les le\u00e7ons sont ponctu\u00e9es d’anecdotes, et la d\u00e9gustation y est bien s\u00fbr au rendez-vous.\u00a0 Un PDF de chaque le\u00e7on avec les pr\u00e9sentations \u00e0 l’\u00e9cran est disponible (\u00e0 la fin).\u00a0 Les apprenants re\u00e7oivent s\u00e9par\u00e9ment une fiche d\u00e9taill\u00e9e de chaque fromage (AOP) \u00e9tudi\u00e9, des mod\u00e8les pour r\u00e9diger un rapport de d\u00e9gustation et des crit\u00e8res de normalisation pour une d\u00e9gustation objective des fromages. L’HACCP et l’hygi\u00e8ne, ainsi que l’aspect commercial, ne sont pas abord\u00e9s.<\/p>\n

La formation s’adresse aux starters potentiels, aux exploitants ou aux employ\u00e9s d’\u00e9tablissements Horeca ou alimentaires qui souhaitent se sp\u00e9cialiser dans le fromage, ainsi qu’\u00e0 toute personne d\u00e9sireuse d’acqu\u00e9rir des connaissances professionnelles sur le fromage et\/ou d’enrichir ses connaissances.<\/p>\n

Selon Hans Van Grinderbeek, \u00ab tout responsable de salle d’un \u00e9tablissement Horeca (de haut niveau) devrait acqu\u00e9rir un minimum de connaissances en mati\u00e8re de fromage. Ce cours peut certainement y contribuer \u00bb.<\/p>\n

\"\"<\/p>\n

Pour plus d’infos, consultez https:\/\/www.syntra-ab.be\/opleidingen\/kaasmeester<\/a> et (pour le cours abr\u00e9g\u00e9) https:\/\/www.syntra-ab.be\/opleidingen\/wegwijs-kaas<\/a><\/p>\n

Outre ces cours Syntra, Hans Van Grinderbeek peut \u00e9galement vous apprendre \u00e0 fabriquer votre propre fromage. Pour plus d’informations, surfez sur www.milkandmagic.be<\/a><\/p>\n

(dv)<\/em><\/p>\n

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Les possibilit\u00e9s de formation en sommellerie ou zythologie sont l\u00e9gion, mais saviez-vous qu\u2019il existe \u00e9galement une formation pour devenir ma\u00eetre-fromager ? Depuis quelques ann\u00e9es, Syntra propose cette formation dans 4 de ses 5 campus, notamment \u00e0 Bruxelles, Haasrode (Louvain), Gand et Bruges. A Louvain, la prochaine \u00e9dition d\u00e9butera en janvier. \u00ab\u00a0Chaque fromage a sa propre […]<\/p>\n","protected":false},"author":5,"featured_media":48922,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[41],"tags":[],"class_list":["post-48965","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualite","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nUne formation de ma\u00eetre-fromager dans 4 des 5 campus Syntra | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Une formation de ma\u00eetre-fromager dans 4 des 5 campus Syntra\" \/>\n<meta name=\"robots\" content=\"index, follow, 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