Master the art of pâtisserie for making delicious desserts!
This short course explores modern desserts that express taste, texture and the acidity for a perfect dessert. necessary for finalization .
Duration: 5 hours
Teaching Method: 50% practical and 50% demonstration.
Maximum of 16 students.
You take home what to cook
chocolate, caramel, cumaru, tangerine
coconut, raspberry and pistachio
Le Cordon Bleu apron
Handout with as Recipes
Certificate of participation
* Classes subject to minimum number of students for opening.
Prior experience in gastronomy is not necessary since all the techniques for the execution of the course will be taught during the practical lesson by the chef.
For your protection, you should come with pants and closed shoes.
Make your pre reservation by completing the information below!
ATTENTION: Your seat will be guaranteed after confirmation of the payment that must be made at the Institute or via bank transfer, according to the information in the e-mail that you will receive after your registration on the website.
No refunds are available in case of cancellantion or no show.