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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

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Pastry Superior Course Structure

Programme details

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LE CORDON BLEU MADRID
Pastry Diploma
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Spanish Cuisine Diploma
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