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Courses for Professional Chefs
Professional Programmes on Italian cooking and Pastry arts
Specific courses to become professionals in Pastry Arts and Cooking
The courses for Professionals are aimed at those already working in restaurant kitchens as well as pastry laboratories, and want to further enhance their culinary knowledge. The courses are taught by a number of teachers who will focus on the innovative aspects of modern cooking, and who also will be a valid support for the professionals wishing to expand their culinary vision.
The courses are structured into single or more lessons, and represent an ongoing educational programme for culinary professionals.
Start
End
Course
Course Type
Duration
Lang
February 20th
March 3rd
Advanced Professional Course in Italian Cooking
Professional Haute Cuisine
Professional Classes
10 lessons
Professional Classes
Lang:
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February 27rd
March 31st
Advanced Professional Course in Italian Cooking
Desserts
Professional Classes
5 lessons
Professional Classes
Lang:
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March 6th
March 10th
Advanced Professional Course in Italian Cooking
Fish in Haute Cuisine
Professional Classes
5 lessons
Professional Classes
Lang:
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March 13th
March 17th
Advanced Professional Course in Italian Cooking
Cooking Technologies and Techniques
Professional Classes
5 lessons
Professional Classes
Lang:
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March 20th
March 24th
Advanced Professional Course in Italian Cooking
Cooking and Nutrition
Professional Classes
5 lessons
Professional Classes
Lang:
Visualizza dettagli del corso
More classes
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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