For this week, EMCC starts the month of March with this course
March 4 and 5
Product trends elaborated in bombo
Confit and Trempage in Bombo
Trempage, confit, acidulated and spicy in finished products, dehydrated fruits and various seeds
Duration: 3 days
Costo: $8,000.00
March 13 and 14
Preparation of basic masses for biscuit manufacture
Walnut biscuits, orange, maseca coric, pastis, butter cookies with creative decorations based on fondant and pasta for “empanadas”
Duration: 2 days
Costo: $3,500.00
Basic course in the elaboration of ‘ates’ and jams
Preparation of jams with various fruits, ‘ates’ of apple and guava
Duración: 2 days
Costo: $4,000.00
Gourmet Popcorn Course
Preparation of popcorn flavor roses, te’chaí, coffee, chocolate with chili and pizzerola.
Duración: 2 days
Costo: $4,000.00
March 22 to 24
Intensive training in elaboration of spicy products
Various types of spicy powder and acidulated, pulps for fillings, pulparindo bars, gummies, hard candies and stuffed
Duration: 3 days
Costo: $6,000.00
Product trends elaborated in bombo
Trempage, confit, acidulated and spicy in finished products, dehydrated fruits and various seeds
Duration: 3 days
Costo: $8,000.00
Training in the preparation of jelly products including grenetina, pectin and starch
Pectin jellies based on fruit or artificial, marshmallows, gummies in new trends, gummies of grenetina, gummies of starch with acidulated application, spiced and sweetened
Duration: 3 days
Costo: $6,000.00