BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//PYVOBJECT//NONSGML Version 1//EN
BEGIN:VTIMEZONE
TZID:Asia/Dubai
BEGIN:STANDARD
DTSTART:20000101T000000
RRULE:FREQ=YEARLY;BYMONTH=1
TZNAME:+04
TZOFFSETFROM:+0400
TZOFFSETTO:+0400
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
UID:20260512T091843Z - 19048@eupj36
DTSTART;TZID=Asia/Dubai:20260121T093000
DTEND;TZID=Asia/Dubai:20260122T130000
CREATED:20260512T091843Z
DESCRIPTION:<a href="https://www.aba-uae.com/event/croissant-hands-on-works
 hop-47/register">Croissant hands-on workshop</a>\nMaster Pastry Chef With 
 over 20 years of experience in artisanal\, industrial\, and hospitality fi
 elds\, Chef Marouk is an expert in Pastry\, Bakery\, and Chocolate. He hol
 ds an Associate's Degree in Culinary Arts from Scottsdale Culinary Institu
 te and hands you the know-how and hands on training you'll need. We accept
  Fazaa 15%\, Esaad 20% and Tabby payments. Recipes:Plain butter croissantP
 ain au ChocolatSurprise flavor Skills:Dough creation \, polishing\, proofi
 ng and baking different types of croissants along with different fillings.
 Resting and lamination techniquesPolishing Proofing and bakingDifferent ty
 pes of croissantsDifferent croissant flavors and fillings
DTSTAMP:20260512T091843Z
LOCATION:ABA - Master Class Sharjah\, Maleha Road\, Industrial 18\, Sharjah
 \, Sharjah SH\, United Arab Emirates
SUMMARY:Croissant hands-on workshop
X-ALT-DESC;FMTTYPE=text/html:<a href="https://www.aba-uae.com/event/croissa
 nt-hands-on-workshop-47/register">Croissant hands-on workshop</a>\nMaster 
 Pastry Chef With over 20 years of experience in artisanal\, industrial\, a
 nd hospitality fields\, Chef Marouk is an expert in Pastry\, Bakery\, and 
 Chocolate. He holds an Associate's Degree in Culinary Arts from Scottsdale
  Culinary Institute and hands you the know-how and hands on training you'l
 l need. We accept Fazaa 15%\, Esaad 20% and Tabby payments. Recipes:Plain 
 butter croissantPain au ChocolatSurprise flavor Skills:Dough creation \, p
 olishing\, proofing and baking different types of croissants along with di
 fferent fillings.Resting and lamination techniquesPolishing Proofing and b
 akingDifferent types of croissantsDifferent croissant flavors and fillings
END:VEVENT
END:VCALENDAR