Module of 2 practical days where you will continue learning different types of bread making,% of hydration, ferments, etc. in the Le Cordon Bleu style and the 3rd day will be a demo class of modern entremets, where you can come with 2 companions at no extra cost.
Days a week: 3 days
Teaching Method: Monday and Tuesday 100% Practical
Minimum of Students: 7 students
Maximum of Students: 10 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
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