Castellano
Català
English (UK)PETIT FOURS AND DESSERTS; VANGUARD AND TRADITIONAL
"The dessert has to be spectacular, because the gourmet comes when no longer hungry." For this reason, surprise the customer, it is a fresh challenge.
In this training the participants will continue to expand the knowledge on new techniques of traditional and avant-garde development in desserts and petit fours to surprise its customers in cocktails, coffee breaks, celebrations, breakfast, events, etc. A course to continue awakening the creativity of our chefs, cooks, pastry chefs, F & B, etc. A place to share, learn and practice next to one of the best pastry chefs. Enhance the sweet cuisine establishments will help us to increase sales of our establishment.
Information request
Course Benefits
- Boost sales and increase customer satisfaction.
- Awakening creativity to develop new sweet pastry restaurant offers sweet kitchen.
- Knowing the raw materials and derivatives: their culinary properties and their marriage.
- Mastering the application of cutting-edge cooking techniques most often used in desserts and mini cakes (petit fours) on site.
To
The course is aimed at professionals A & B of restaurants and hotels, mainly cooks and pastry chefs to increase their knowledge in the restaurant and sweet pastry kitchen, and expand and innovate in their sweet offer.
Methodology
Dynamic course and experiential learning.