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Poultry(Chicken,Duck) Deboning


Poultry Deboning Practice class with Le Cordon Bleu Master Chef ! This class will cover how to deboning chicken and duck.

Course Info

  • Date: 15th October 2018 (Mon)
  • Time: from 1 PM - 4 PM
  • Venue: Le Cordon Bleu-Sookmyung Academy Cuisine Practice Room
  • Lecturer: Chef Georges Ringeisen
  • Maximum 14 participants
  • Tuition: KRW 150,000 (KRW 100,000 for current students & alumni)
This course is now fully booked. Please click on the button below to be added to the waiting list.