Initiation to the handling of chocolate (2nd edition)
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".
COM - Commerce and Marketing, Axis - Improvement of Professional Competence, HOT - Hotel and Tourism, Professional Development, SSC - Sociocultural and Community Services, HOT - Hospitality and Tourism, SSC - Social and Community Services.
ADG - Administration and Management, COM - Commerce and Marketing, Axis - Innovation, FOL - Training and Labor Orientation, Promotion of Innovation, HOT - Hotels and Tourism, HOT - Hospitality and Tourism.