Theory of semi-cold, raw materials analysis and their balancing. The cook at Italian meringue. Basic blending for semi-cold products. Fruit sauces for semi-cold. Sauces cocoa and nuts to semi-cold. Custard (Pastry cream). Sponge cakes and alcoholic mix. Production and preservation techniques of semi-cold pies and Monoraciones. Decoration and sales strategy.
THE ICE CREAM PROFESSIONAL COURSE PRICE IS OF: 625
THE ICE CREAM PROFESSIONAL ICE CREAM COURSE PER PERSON IN GROUP IS OF: 350
Vat is not included in the price.
Special prices will be granted with a discount of 20%, to groups of 3 persons minimum.
There will be a discount of the 10% to those persons registered before 60 days of the inicial registration date.
