Pastry Basics: Sugar Art

Pastry Basics: Sugar Art

Learning the basic techniques of sugar sculpture—pulled sugar. You may bring your own sugar sculpture back home. *Some of the finished products are allowed to be brought home.

Apply

Term Dates & Apply

Sorry. The information is not available at the moment.

Short Courses

Kobe

Add to waitlist

Leçon pour Débutants Boulangerie (language : Japanese)

Tuition: ¥ 35,000

Duration: 3 days

Next Session: December 1, 2019 - 10:00

Add to waitlist

Bakery Basics: Façonnage (shaping), Coupé (scoring), cuisson (baking)

Tuition: ¥ 8,000

Duration: 4 Hours

Next Session: December 1, 2019 - 14:00

Add to waitlist

Wagashi: Nerikiri

Tuition: ¥ 9,500

Duration: 3 Hours

Next Session: December 8, 2019 - 14:00

Add to waitlist

Leçon pour Débutants Pâtisserie(language : Japanese)

Tuition: ¥ 35,000

Duration: 3 days

Next Session: December 22, 2019 - 14:00

Add to waitlist

Cheese Kentei

Tuition: ¥ 28,500

Duration: 3 days

Next Session: February 23, 2020 - 10:30

Add to waitlist

Salon de Pâtisserie： Le Cordon Bleu Pâtisserie Supérieur

Tuition: ¥ 1,500

Duration: 2 Hours

Next Session: November 22, 2019 - 14:00

Add to waitlist

Sabrina Best :Tarte Tatin

Tuition: ¥ 14,000

Duration: 3 Hours

Next Session: November 24, 2019 - 10:00

Add to waitlist

Sabrina Best : Apple rose, and more

Tuition: ¥ 14,450

Duration: 4.5 Hours

Next Session: November 24, 2019 - 10:00

Add to waitlist

Sabrina Best :Foie gras and chestnuts stuffed chicken

Tuition: ¥ 18,000

Duration: 3 Hours

Next Session: December 11, 2019 - 10:00

1
2
»

Copyright © 2019 Le Cordon Bleu International B.V. All Rights Reserved.