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TZID:Asia/Dubai
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DTSTART:20000101T000000
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UID:20260526T085359Z - 37603@eupj36
DTSTART;TZID=Asia/Dubai:20260413T100000
DTEND;TZID=Asia/Dubai:20260413T140000
CREATED:20260526T085359Z
DESCRIPTION:Croissants & Artisan Breads Week\nMaster Pastry C
hef With over 20 years of experience in artisanal\, industrial\, and hospi
tality fields\, Chef Marouk is an expert in Pastry\, Bakery\, and Chocolat
e. He holds an Associate's Degree in Culinary Arts from Scottsdale Culinar
y Institute and hands you the know-how and hands on training you'll need.
We accept Fazaa 15%\, Esaad 20% and Tabby payments. What you’ll learn: D
ay 1: Brioche bread\, brioche tressee Day 2: Plain & chocolate pain au lai
t Day 3: Burger buns\, Fajita bread\, toast Skills:How to create the dough
with instant yeast using polish technique Proofing and shaping Baking
DTSTAMP:20260526T085359Z
LOCATION:ABA - Master Class Sharjah\, Maleha Road\, Industrial 18\, Sharjah
\, Sharjah SH\, United Arab Emirates
SUMMARY:Croissants & Artisan Breads Week
X-ALT-DESC;FMTTYPE=text/html:Croissants & Artisan Breads Week
\nMaster Pastry Chef With over 20 years of experience in artisanal\, indus
trial\, and hospitality fields\, Chef Marouk is an expert in Pastry\, Bake
ry\, and Chocolate. He holds an Associate's Degree in Culinary Arts from S
cottsdale Culinary Institute and hands you the know-how and hands on train
ing you'll need. We accept Fazaa 15%\, Esaad 20% and Tabby payments. What
you’ll learn: Day 1: Brioche bread\, brioche tressee Day 2: Plain & choc
olate pain au lait Day 3: Burger buns\, Fajita bread\, toast Skills:How to
create the dough with instant yeast using polish technique Proofing and s
haping Baking
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