A practical course where you will learn the techniques, bases and fundaments with which you can prepare different kinds of bread. This course includes the types, properties, combinations and applications of bread in different regions of France and the world.
We have 2 School Cycle in the year: summer and autumn/winter.
Duration: 5 weeks
Price: $4,500.00 USD (Tuition + Certificate Cost)
Days a Week: 4 days
Hours per Week: Approximately 24 hrs.
Teaching Method: Demonstration and practice
Minimum of Students: 8 students per group
Maximum of Students: 12 students per group