Scuola di Alta Cucina Cordon Bleu
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English
Italian
Course ID:
#399
-
Basic Cooking
Desserts
The course centers on Italian and International cooking techniques.
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Dates
April 14th
Length
3 hours afternoon
Time
2-5pm
Price
110€
Scuola D'Arte Culinaria Cordon Bleu
Via Giusti 7
Firenze
,
FI
50121
Classification of the different dessert and spoon dessert to finish a classic menu, main ingredients, uova, caramel, gelatin and other thickeners, chocolate, hygenic rules, flambé.
Cooking part:
Crepes Souzette, Chocolate Mousse, Creme Brulee, Yogurt Bavarian Cream with Strawberry Compote, Souffle al Grand Marnier.
Academic Courses Approved by:
The Cordon Bleu School of Culinary Arts cooperates with:
The Art of Pasta Making
The professional cooking course on the Art of Making Pasta at the Cordon Bleu School of Culinary Arts is a
professional cooking course
which aims to form specialists in the most representative area of Italian cuisine.
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The Art of Pasta Making
The professional cooking course on the Art of Making Pasta at the Cordon Bleu School of Culinary Arts is a professional cooking course which aims to form specialists in the most representative area of Italian cuisine.
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Course for Cordon Bleu Cook
Learn the techniques of professional gastronomy and experience how the kitchen brigade system works during the internship period.
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Fig: che Fico!
The lesson starts with a box, the same one that the students will take home at the end of the lesson.
Once all the secrets and techniques for preparing the ingredients have been revealed, the students will cook the dishes under the guidance of the teacher.
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