Module of 4 practical days where you will continue learning different types of modern entremets in the Le Cordon Bleu style and the 5th day will be a demo class of Mexican cuisine, fish and shellfish, where you can come with 2 companions without any 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