Unités d’enseignement
Cette formation vise à permettre à l’étudiant d’acquérir des compétences techniques et pratiques de base en cuisine, lors de la préparation des postes de travail et des produits (matières premières), de la fabrication et de la conservation des produits fabriqués, à savoir :
dans un temps imparti, sur base de consignes précises,
pour un menu,
Je souhaite voir le programme de la formation
Date(s)
Les vendredis
Du 16/09/2022 au 30/06/2023
De 18h00 à 23hoo
ET les mercredis 22/03, 05/04, 19/04, 17/05, 31/05, 14/06, 28/06
De 18h00 à 23h00
Lieu de la formation
Charles de Liège, 9 – 4623 Fléron
Michel PIROTTE
trob@skynet.be
0494 72 04 96
© 2023EAFC Fléron-Charlemagne
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