Activity aimed at learning the different techniques for moulding chocolate, creating innovative figures, assembling them and giving them colour. Training aimed at PTFP teachers of the "Cookery and Pastry" speciality who have previously completed the course "Introduction to the handling of chocolate".
Transversal Training: Methodological innovation
Professional Family HOT
Dates
19, 20 and 26 January 2022
Duration and schedule
12 hours face-to-face
16.30 – 20.30 H
Squares
12
