Module of 4 practical days where you will prepare different types of modern entremets in the Le Cordon Bleu style and on the 5th day will be a demo class of brioche, 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