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Over three days, participants learn the techniques that will allow them to progress quickly in the work of sugar. A Chef Le Cordon Bleu Paris, passionate about innovative techniques, gives his many tips in order to acquire the essential techniques of working with artistic sugar, to master its cooking and to carry out the essential phases of drawn sugar: cooking, drawing and satin finishing. , artistic shaping for the making of an artistic piece.
Prerequisites: Le Cordon Bleu Diplôme de Pâtisserie or professional experience in culinary arts.
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