Module of 4 practical days where you will learn different types of Mexican cuisine techniques, corn and antojitos in the Le Cordon Bleu style and the 5th day will be a demo class of catering and salty snacks, where you can come with 2 companions at no extra cost.
Days a week: 5 days
Teaching Method: Monday to Thursday 100% Practical
Minimum of Students: 7 students
Maximum of Students: 14 students
You most be older than 18 years to participate on this Module
Le Cordon Bleu apron
Le Cordon Bleu cap
You can take what you are going to cook
Tuition: USD 460.00
Duration: 15 Hours
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Course:Module Mexican Corn and Antojitos Session: Seats: