Specialisation Course

Duration: 6 lessons
Weekly
From 3-6pm or 7-10pm

Specialisation courses provide an in-depth look at the topics included in the basic course and focus on more elaborate and sophisticated recipes like soufflés, terrines, pâtés, mousses, etc.

The course is divided into 6 lessons: hors d’oeuvres and sauces, raised dough, meat and venison, fish, vegetables, soufflés, flans and bavarois.

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