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Culinary Training Program
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Culinary Training Program
Culinary Training Program / Fundamentos da cozinha
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Culinary Training Program / Richemont - Boulagerie
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Culinary Training Program / Cacau e chocolate
Culinary Training Program / Fundamentos do Café da Manhã
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Final tests / Richemont LP 1 - Tests / Be safe
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Final tests / Richemont LP 1 - Tests / Pastry
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Sobremesas
2.24 Elementos básicos das sobremesas (em breve)
Professional
Sobremesas
2.24.01 Fundamentos das sobremesas 1.0 (em breve)
Professional
DP1
KA2
Sobremesas
2.24.02 Fundamentos das sobremesas 2.0 (em breve)
Expert
DP2
Sobremesas
2.24.1 Sorvete de baunilha (em breve)
Expert
Sobremesas
2.24.2 Sorbet de framboesa (em breve)
Expert
Sobremesas
2.24.4 Mousse de chocolate (em breve)
Expert
Sobremesas
2.24.6 Cheesecake de frutas (em breve)
Expert
Sobremesas
2.24.7 Creme Catalão (em breve)
Professional
Sobremesas
2.24.8 Pudim de leite (em breve)
Professional
Sobremesas
2.24.9 Tiramisu (em breve)
Expert
Sobremesas
2.24.10 Semi-fredo Grand Marnier (parfait) (em breve)
Expert
Sobremesas
2.24.11 Semi-fredo de chocolate (parfait) (em breve)
Expert
Sobremesas
2.24.12 Crepe Normandia (em breve)
Professional
Sobremesas
2.24.13 Strudel de maçã (em breve)
Professional
Sobremesas
2.24.14 Bolo inglês (em breve)
Professional
Sobremesas
2.24.15 Zabaione (em breve)
Professional
Sobremesas
2.24.16 Petit fours doces: Sablê, Milanese, Palmiers e Petit fours confeitados (em breve)
Professional
Sobremesas
2.24.22 Crème bavaroise (em breve)
Expert
Sobremesas
2.13.1 Torta / tartelete de frutas (em breve)
Professional
Sobremesas
2.13.2 Mousse de damasco (em breve)
Professional
Hallo!