The aim of this activity is for participants to acquire knowledge of chocolate handling and tempering techniques and to learn how to use different types of chocolate with all kinds of products. The course is aimed primarily at teachers of the PTFP corps in the specialities of "Operations and equipment for the preparation of food products" and "cooking and pastry making".
Professional Family HOT
Dates
22, 23 and 24 June 2021
Duration and schedule
15 Hours of Presence
Day 22 from 16.00 - 21.00 h
Days 23 and 24 from 09.00 - 14.00 h
Squares
8
