Masterclass The Art of Viennoiserie
Taught by Chef Olivier Boudot
European Boulangerie Champion 2010, and Member of the Culinary Academy of France and of the Amicale Calvel, will teach you the necessary knowledge and techniques for perfecting your viennoiseries.
Dates & Times:
- 8am-9am : Welcome and visit of the institute
- 9am-6pm : Course (noon-1pm : lunch included)
Day 2 & 3
- 8am-5pm : Course (noon-1pm : lunch included)
Tuition fees: 1 350 €
Languages: Taught in French and translated consecutively into English.
Teaching method: Workshop based with individual follow-up. Courses are taught in fully equipped professional classrooms.
Pre-requisites: Le Cordon Bleu Diplôme de Boulangerie or 2 years of professional experience. A curriculum vitae will be requested from all candidates. All applications will be validated by an Admissions jury.