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              Thanks to a complete background and solid knowledge of the techniques, the students will deepen the working methods and analyse the haute confectionery environment. During this course they will work on the elaboration of ice cream, cakes and petit fours, artistic creations with sugar and chocolate, and preparation of restaurant desserts.

              Length:158 hours
              Intakes:January, April, July and October
              Language: Spanish // English (simultaneous translation system through earphones) - from April 2017
              Schedule available: standard and weekend

              Programme details

              • COURSE STRUCTURE
                • Tempered chocolate and cake decorating techniques
                • Artistic pieces of chocolate
                • Centrepieces for buffets
                • Restauration breads
                • Introduction to sugar: stretch and blow>
                • Modern cakes with emphasis on individual boutique pieces>
                • Sweet buffet: mignardises and petits fours
                • Introduction to savoury pastries
                • Seminar for the development of skills and competencies
                • Pastry Theory
                • Restaurant Management
                • Hazard and critical control points analysis (APPCC)
                • Fundamentals of Enology
              • pastry diploma
              • TERMS DATES & APPLY

                Term Dates & Prices

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                2017
                Jan 2, 2017 - Mar 31, 2017 (Standard, in Spanish)
                € 6,850.00
                Jun 29, 2017 - Sep 30, 2017 (Standard, in Spanish, English)
                € 6,850.00
                Sep 28, 2017 - Dec 22, 2017 (Standard, in Spanish, English)
                € 6,850.00
                2018
                Jan 2, 2018 - Mar 31, 2018 (Standard, in Spanish, English)
                € 6,850.00
                Apr 2, 2018 - Jun 30, 2018 (Standard, in Spanish, English)
                € 6,850.00
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