Courses
11 - 20 of 20 courses
Hell's Kitchen
- from 28/10/2023 al 28/10/2023
- minimum number of participants: 8
- maximum number of participants: 8
- addressed to: Amatori
Pasticceria croccante.. Speciale S.Martino
- from 08/11/2023 al 08/11/2023
- minimum number of participants: 8
- maximum number of participants: 8
- addressed to: Amatori
60,00 €
PINZA MANIA
- from 18/11/2023 al 18/11/2023
- minimum number of participants: 5
- maximum number of participants: 5
- addressed to: Amatori
60,00 €
GUSTO SENZA GLUTINE
- from 22/11/2023 al 22/11/2023
- minimum number of participants: 8
- maximum number of participants: 8
- addressed to: Amatori
60,00 €
PIZZAIOLO PROFESSIONISTA
- from 20/01/2024 al 24/01/2024
- minimum number of participants: 30
- maximum number of participants: 30
- addressed to: Professionisti
0,00 €
Arte & bellezza nel piatto
- from 06/02/2024 al 06/02/2024
- minimum number of participants: 20
- maximum number of participants: 60
- addressed to: Iscritti Associazione Cuochi Salernitani
0,00 €
CORSO BASE PROFESSIONALE 1°livello
- from 26/02/2024 al 01/03/2024
- minimum number of participants: 5
- maximum number of participants: 10
- addressed to: Aspiranti pizzaioli, pizzaioli professionisti
1,22 €
Tecnico Assaggiatore Salumi ONAS 1° Modulo - Livello 1
- from 11/03/2024 al 25/03/2024
- minimum number of participants: 20
- maximum number of participants: 40
- addressed to: Professionisti del settore Ho.Re.Ca, amatori
158,00 €
PIZZA NAPOLETANA STG & CONTEMPORANEA
- from 11/03/2024 al 12/03/2024
- minimum number of participants: 2
- maximum number of participants: 10
- addressed to: Pizzaioli professionisti
840,00 €
Pizza in teglia
- from 03/04/2024 al 04/04/2024
- minimum number of participants: 3
- maximum number of participants: 10
- addressed to: professionisti
840,00 €
Hell's Kitchen
- from 28/10/2023 al 28/10/2023
- minimum number of participants: 8
- maximum number of participants: 8
- addressed to: Amatori
Pasticceria croccante.. Speciale S.Martino
- from 08/11/2023 al 08/11/2023
- minimum number of participants: 8
- maximum number of participants: 8
- addressed to: Amatori
PINZA MANIA
- from 18/11/2023 al 18/11/2023
- minimum number of participants: 5
- maximum number of participants: 5
- addressed to: Amatori
GUSTO SENZA GLUTINE
- from 22/11/2023 al 22/11/2023
- minimum number of participants: 8
- maximum number of participants: 8
- addressed to: Amatori
PIZZAIOLO PROFESSIONISTA
- from 20/01/2024 al 24/01/2024
- minimum number of participants: 30
- maximum number of participants: 30
- addressed to: Professionisti
Arte & bellezza nel piatto
- from 06/02/2024 al 06/02/2024
- minimum number of participants: 20
- maximum number of participants: 60
- addressed to: Iscritti Associazione Cuochi Salernitani
CORSO BASE PROFESSIONALE 1°livello
- from 26/02/2024 al 01/03/2024
- minimum number of participants: 5
- maximum number of participants: 10
- addressed to: Aspiranti pizzaioli, pizzaioli professionisti
Tecnico Assaggiatore Salumi ONAS 1° Modulo - Livello 1
- from 11/03/2024 al 25/03/2024
- minimum number of participants: 20
- maximum number of participants: 40
- addressed to: Professionisti del settore Ho.Re.Ca, amatori
PIZZA NAPOLETANA STG & CONTEMPORANEA
- from 11/03/2024 al 12/03/2024
- minimum number of participants: 2
- maximum number of participants: 10
- addressed to: Pizzaioli professionisti
Pizza in teglia
- from 03/04/2024 al 04/04/2024
- minimum number of participants: 3
- maximum number of participants: 10
- addressed to: professionisti
Professional Instructors
Interactive, complete and new training
Cutting-edge technologies
All the innovations in the sector
Unforgettable Experience
Dedicated class room
Personal workstation
Customized workbenches
Professional Kit
A personal work kit for everyone