Practical advanced course for pastry chef and icecream chef that already produces “semifreddo” and wish to experiment new basis, combinations and decorations.

The three day course program:

– Balancing techniques and basic ingredients
– Gluten and gluten-free baking preparations
– New combinations of semifreddo and semifreddo/icecream
– Vegan semifreddo
– Glazing techniques
– Chocolate decorations

Watch the video of the last edition:
https://www.youtube.com/watch?v=3Lshs_efjrU&feature=youtu.be

Who this course is addressed to?

The course is dedicated to pastry chef and icecream professionists that already produces “semifreddo” and wish to experiment new basis, combinations and decorations.
What’s included in your tuition fee:
Participation, coffee break, lunch break.
At the end of the course you will get a certificate signed by the teacher.

Time schedule:

Day 1
8.30 welcome
9.00 morning class
13.00 lunch break in Hangar78
14.00 afternoon class
17.00 end of the first day class

Day 2
8.30 welcome
9.00 morning class
13.00 lunch break in Hangar78
14.00 afternoon class
17.00 end of the class