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Course ID: #612 - Advanced Professional Course in Italian Cooking

Haute Cuisine

Chapter of the Advanced Professional Course in Italian Cooking
Teacher: David Bonucci, Massimiliano Catizzone, Giovanni Cerroni, Luca Cai, Simone Cipriani, Paolo Fiaschi, Stefano Umberti
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Dates
February 20th
March 3rd
Length
10 lessons
Time
Morning / afternoon - Subject to variation
Price
1.200€

Program dedicated to Italian haute cuisine with an international flair.
Appetizers, first, second and side dishes

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Academic Courses Approved by:
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The Cordon Bleu School of Culinary Arts cooperates with:
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The Art of Pasta Making
The Art of Pasta Making
The professional cooking course on the Art of Making Pasta at the Cordon Bleu School of Culinary Arts is a professional cooking course which aims to form specialists in the most representative area of Italian cuisine.
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