Intensive French Pastry Arts

Price: ฿ 125,000

฿ 125,000

15 in stock

Available dates -

Unavailable dates -
Quantity : 1
Categories: , ,

Available Dates

Mon 03 Mar
Sat 05 Apr
Mon 05 May
Sat 31 May
Sat 02 Aug
Mon 01 Sep
Sat 04 Oct
Mon 03 Nov

Description

About our classes

Discover the Fundamental techniques of making pastries, chocolates, candies, ice creams.
This program will allow students to acquire the knowledge and technical skills needed to make French
pastries by mastering the preparation of the common doughs, creams and other ingredients used in
the profession.

Learning Outcomes:

At the end of this course, you will be able to

  • Knowing the Basics of French pastry-making (Dough, Cream, Batters)
  • Create different ice creams & Sorbets
  • Learn the basics of chocolate Entremets
  • Produce French classic Entremets- modernized.
  • Make French Classic Tarts.

Read More

Intake

Starting Date: Monday 3rd March 2025

Ending Date: Friday Sunday 21st March 2025

Starting Date: Saturday 5th April 2025

Ending Date: Sunday 11th May 2025

Starting Date: Monday 5th May 2025

Ending Date: Friday 23th May 2025

Starting Date: Saturday 31st May 2025

Ending Date: Sunday 6th July 2025

Starting Date: Saturday 2nd August 2025

Ending Date: Sunday 7th September 2025

Starting Date: Monday 1st September 2025

Ending Date: Friday 19th September 2025

Starting Date: Saturday 4th October 2025

Ending Date: Sunday 9th November 2025

Starting Date: Monday 3rd November 2025

Ending Date: Friday 21st November 2025

COURSE SCHEDULE FOR WEEKDAYS:

WEEKDAYS: Monday to Friday

Total Hours: 90

Hours per day: 6

COURSE SCHEDULE FOR WEEKENDS:

WEEKENDS: Saturday & Sunday

Total Hours: 90

Hours per day: 7 hours and 30 mins

Remark: Participants should be at least 18 years old at time of application

Please contact via Line Official Account @ecoleducassebkk to confirm your payment.

Read More

There are no reviews yet.

Be the first to review “Intensive French Pastry Arts”

Your email address will not be published. Required fields are marked *