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Progetto PerFormare in Ravenna - Italy - Cooking School

In Italy

Region

Emilia Romagna
Emilia - Romagna
Cooking School
Progetto PerFormare
Address:Via Martiri Di Felisio N., 202
Locality: Castel Bolognese (Ravenna)
Progetto PerFormare

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Progetto PerFormare

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Courses

Cooking Pastry in Sciolze (TO)
Region: Piedmont Locality: Sciolze (Turin)
from: 25 March 2019 Duration: 36 hours
Availability and Prices Request
OPEN ENROLLMENT to the COURSE of TRAINING organised in PASTRY SCIOLZE (TO)-the COURSE CONSISTS of a SHEET REGISTRATION FEE * duration: 36 hours * lessons: 12 * calendar: one or two nights a week. * Educational material: educational Handouts, cookbooks and confectionery. DESCRIPTION Provide the basic elements for the preparation of the dough, creams and decorations, enhance the skills necessary to enter the profession of pastry chef: this preparation will be addressed in accordance with the rules health and medical sector. TARGET AUDIENCE this course is targeted to beginners, aspiring pastry chefs and anyone who wants to learn the fundamentals of pastry and cake decoration. CONTENTS INTRODUCTION (included in both training modules) * hygiene and food safety: personal hygiene and environmental food law. Food contaminants: route of contamination, characteristics of microorganisms. Equipment, laboratory's Brigade, track work in the laboratory. * Raw materials: dosing, mixing, forming, baking, decorating and the preservation of the basic dough and finished products. BASIC PASTRY dough Preparation, creams and fillings: * basic Dough (shortcrust pastry, chocolate and classical, sponge cake, pastry, pasta BRISA). * Creme (custard, lemon and chocolate classic). * Oven pastries (tarts, biscuits, cake, muffins, baked cakes, strudels, meringues). ADVANCED Preparation PASTRY Doughs, creams and fillings: * savory pastry (appetizers, pizzas, sandwiches and savory mignon; pies and quiche). * Advanced Creams (ganache, butter, chantilly, English). * Fresh pastry (frozen desserts, cakes, pastries and mignon). * Artistic Pastry and cakes (a theme and wedding & ceremony). N.B. The program above is a guideline and may vary. Places are limited to allow a learning as effective as possible and practical. You can participate in the complete course or only a module of the course (Basic or advanced). TEACHERS our trainers are pastry chefs. TITLE upon completion of the course will be given a certificate of attendance Project Performing practical training and the certificate issued by the lecturer, professional. WHAT ARE THE NEXT STEPS TO THE REQUEST FOR INFORMATION? Request more information, without obligation! Once we have received your inquiry, you will be contacted by training coordinator will provide you with all the details of the course, will give you the information about modes, program, schedule and venue, entry form and payment methods.
Cooking Pastry in Sasso Marconi (BO)
Region: Emilia - Romagna Locality: Sasso Marconi (Bologna)
from: 5 March 2019 Duration: 36 hours
Availability and Prices Request
OPEN ENROLLMENT TRAINING PRACTICE of PASTRY ARRANGED in SASSO MARCONI (BO)-the COURSE CONSISTS of a SHEET REGISTRATION FEE * duration: 36 hours * lessons: 12 * calendar: one or two nights a week. * Educational material: educational Handouts, cookbooks and confectionery. DESCRIPTION Provide the basic elements for the preparation of the dough, creams and decorations, enhance the skills necessary to enter the profession of pastry chef: this preparation will be addressed in accordance with the rules health and medical sector. TARGET AUDIENCE this course is targeted to beginners, aspiring pastry chefs and anyone who wants to learn the fundamentals of pastry and cake decoration. CONTENTS INTRODUCTION (included in both training modules) * hygiene and food safety: personal hygiene and environmental food law. Food contaminants: route of contamination, characteristics of microorganisms. Equipment, laboratory's Brigade, track work in the laboratory. * Raw materials: dosing, mixing, forming, baking, decorating and the preservation of the basic dough and finished products. BASIC PASTRY dough Preparation, creams and fillings: * basic Dough (shortcrust pastry, chocolate and classical, sponge cake, pastry, pasta BRISA). * Creme (custard, lemon and chocolate classic). * Oven pastries (tarts, biscuits, cake, muffins, baked cakes, strudels, meringues). ADVANCED Preparation PASTRY Doughs, creams and fillings: * savory pastry (appetizers, pizzas, sandwiches and savory mignon; pies and quiche). * Advanced Creams (ganache, butter, chantilly, English). * Fresh pastry (frozen desserts, cakes, pastries and mignon). * Artistic Pastry and cakes (a theme and wedding & ceremony). N.B. The program above is a guideline and may vary. Places are limited to allow a learning as effective as possible and practical. You can participate in the complete course or only a module of the course (Basic or advanced). TEACHERS our trainers are pastry chefs. TITLE upon completion of the course will be given a certificate of attendance Project Performing practical training and the certificate issued by the lecturer, professional. WHAT ARE THE NEXT STEPS TO THE REQUEST FOR INFORMATION? Request more information, without obligation! Once we have received your inquiry, you will be contacted by training coordinator will provide you with all the details of the course, will give you the information about modes, program, schedule and venue, entry form and payment methods.
Cooking Pastry in Sesto Ed Uniti (CR)
Region: Lombardy Locality: Sesto Ed Uniti (Cremona)
from: 18 March 2019 Duration: 36 hours
Availability and Prices Request
OPEN ENROLLMENT TRAINING PRACTICE of PASTRY ORGANIZED in SESTO ED UNITI (CR)-the COURSE CONSISTS of a SHEET REGISTRATION FEE * duration: 36 hours * lessons: 12 * calendar: one or two nights a week. * Educational material: educational Handouts, cookbooks and confectionery. DESCRIPTION Provide the basic elements for the preparation of the dough, creams and decorations, enhance the skills necessary to enter the profession of pastry chef: this preparation will be addressed in accordance with the rules health and medical sector. TARGET AUDIENCE this course is targeted to beginners, aspiring pastry chefs and anyone who wants to learn the fundamentals of pastry and cake decoration. CONTENTS INTRODUCTION (included in both training modules) * hygiene and food safety: personal hygiene and environmental food law. Food contaminants: route of contamination, characteristics of microorganisms. Equipment, laboratory's Brigade, track work in the laboratory. * Raw materials: dosing, mixing, forming, baking, decorating and the preservation of the basic dough and finished products. BASIC PASTRY dough Preparation, creams and fillings: * basic Dough (shortcrust pastry, chocolate and classical, sponge cake, pastry, pasta BRISA). * Creme (custard, lemon and chocolate classic). * Oven pastries (tarts, biscuits, cake, muffins, baked cakes, strudels, meringues). ADVANCED Preparation PASTRY Doughs, creams and fillings: * savory pastry (appetizers, pizzas, sandwiches and savory mignon; pies and quiche). * Advanced Creams (ganache, butter, chantilly, English). * Fresh pastry (frozen desserts, cakes, pastries and mignon). * Artistic Pastry and cakes (a theme and wedding & ceremony). N.B. The program above is a guideline and may vary. Places are limited to allow a learning as effective as possible and practical. You can participate in the complete course or only a module of the course (Basic or advanced). TEACHERS our trainers are pastry chefs. TITLE upon completion of the course will be given a certificate of attendance Project Performing practical training and the certificate issued by the lecturer, professional. WHAT ARE THE NEXT STEPS TO THE REQUEST FOR INFORMATION? Request more information, without obligation! Once we have received your inquiry, you will be contacted by training coordinator will provide you with all the details of the course, will give you the information about modes, program, schedule and venue, entry form and payment methods.
Cooking Pastry in Magenta (MI)
Region: Lombardy Locality: Magenta (Milan)
from: 19 March 2019 Duration: 36 hours
Availability and Prices Request
OPEN ENROLLMENT TRAINING PRACTICE of PASTRY organized in MAGENTA (MI)-the COURSE CONSISTS of a SHEET REGISTRATION FEE * duration: 36 hours * lessons: 12 * calendar: one or two nights a week. * Educational material: educational Handouts, cookbooks and confectionery. DESCRIPTION Provide the basic elements for the preparation of the dough, creams and decorations, enhance the skills necessary to enter the profession of pastry chef: this preparation will be addressed in accordance with the rules health and medical sector. TARGET AUDIENCE this course is targeted to beginners, aspiring pastry chefs and anyone who wants to learn the fundamentals of pastry and cake decoration. CONTENTS INTRODUCTION (included in both training modules) * hygiene and food safety: personal hygiene and environmental food law. Food contaminants: route of contamination, characteristics of microorganisms. Equipment, laboratory's Brigade, track work in the laboratory. * Raw materials: dosing, mixing, forming, baking, decorating and the preservation of the basic dough and finished products. BASIC PASTRY dough Preparation, creams and fillings: * basic Dough (shortcrust pastry, chocolate and classical, sponge cake, pastry, pasta BRISA). * Creme (custard, lemon and chocolate classic). * Oven pastries (tarts, biscuits, cake, muffins, baked cakes, strudels, meringues). ADVANCED Preparation PASTRY Doughs, creams and fillings: * savory pastry (appetizers, pizzas, sandwiches and savory mignon; pies and quiche). * Advanced Creams (ganache, butter, chantilly, English). * Fresh pastry (frozen desserts, cakes, pastries and mignon). * Artistic Pastry and cakes (a theme and wedding & ceremony). N.B. The program above is a guideline and may vary. Places are limited to allow a learning as effective as possible and practical. You can participate in the complete course or only a module of the course (Basic or advanced). TEACHERS our trainers are pastry chefs. TITLE upon completion of the course will be given a certificate of attendance Project Performing practical training and the certificate issued by the lecturer, professional. WHAT ARE THE NEXT STEPS TO THE REQUEST FOR INFORMATION? Request more information, without obligation! Once we have received your inquiry, you will be contacted by training coordinator will provide you with all the details of the course, will give you the information about modes, program, schedule and venue, entry form and payment methods.
Cooking Pastry in Prato
Region: Tuscany Locality: Prato
from: 5 March 2019 Duration: 36 hours
Availability and Prices Request
OPEN ENROLLMENT TRAINING PRACTICE of PASTRY ARRANGED to lawn-the COURSE CONSISTS of a SHEET REGISTRATION FEE * duration: 36 hours * lessons: 9 * calendar: one or two nights a week. * Educational material: educational Handouts, cookbooks and confectionery. DESCRIPTION Provide the basic elements for the preparation of the dough, creams and decorations, enhance the skills necessary to enter the profession of pastry chef: this preparation will be addressed in accordance with the rules health and medical sector. TARGET AUDIENCE this course is targeted to beginners, aspiring pastry chefs and anyone who wants to learn the fundamentals of pastry and cake decoration. CONTENTS INTRODUCTION (included in both training modules) * hygiene and food safety: personal hygiene and environmental food law. Food contaminants: route of contamination, characteristics of microorganisms. Equipment, laboratory's Brigade, track work in the laboratory. * Raw materials: dosing, mixing, forming, baking, decorating and the preservation of the basic dough and finished products. BASIC PASTRY dough Preparation, creams and fillings: * basic Dough (shortcrust pastry, chocolate and classical, sponge cake, pastry, pasta BRISA). * Creme (custard, lemon and chocolate classic). * Oven pastries (tarts, biscuits, cake, muffins, baked cakes, strudels, meringues). ADVANCED Preparation PASTRY Doughs, creams and fillings: * savory pastry (appetizers, pizzas, sandwiches and savory mignon; pies and quiche). * Advanced Creams (ganache, butter, chantilly, English). * Fresh pastry (frozen desserts, cakes, pastries and mignon). * Artistic Pastry and cakes (a theme and wedding & ceremony). N.B. The program above is a guideline and may vary. Places are limited to allow a learning as effective as possible and practical. You can participate in the complete course or only a module of the course (Basic or advanced). TEACHERS our trainers are pastry chefs. TITLE upon completion of the course will be given a certificate of attendance Project Performing practical training and the certificate issued by the lecturer, professional. WHAT ARE THE NEXT STEPS TO THE REQUEST FOR INFORMATION? Request more information, without obligation! Once we have received your inquiry, you will be contacted by training coordinator will provide you with all the details of the course, will give you the information about modes, program, schedule and venue, entry form and payment methods.
Cooking Cooking classes in Caraffa di Catanzaro (CZ)
Region: Calabria Locality: Catanzaro
from: 2 February 2019 Duration: 28 hours
Availability and Prices Request
OPEN ENROLLMENT TRAINING PRACTICE COOKING CARAFFA DI CATANZARO (CZ)-the COURSE CONSISTS of a SHEET REGISTRATION FEE * duration: 28 hours * lessons: 7 * calendar: one or two nights a week. * Educational material: educational Handouts, cookbooks and kitchen kits. RECIPIENTS the cooking class is open to beginners, aspiring chefs, passionate, to anyone who wants to learn the fundamentals of kitchen and catering business or want to upgrade your skills, young people looking for skilled work. CONTENT the course provides techniques and basic elements for quick and easy dishes. Among the topics covered: utensils and kitchen equipment, the choice of raw materials, interaction and food storage; This preparation will be addressed in the hygiene standards of the food production sector. • Cold and hot APPETIZERS-FINGER & FOOD (practical realization of several courses of all kinds of appetizers: sandwiches, snacks, pies, meat, fish, vegetables; presentation techniques: shot glasses, spoons, kebabs, cups, foils, cocotte, saucers etc. ) • PASTA (simple fresh egg, dry) • sauces and gravies (cold and hot sauces, sauces, sauces for fondue, fresh herbs, butters, sauces for dressing) • soups-rice dishes (Hotpots, consomme and broth fondues, creams, soups, etc. ) • White and red meat (choice, cuts, cooking techniques and tying, of larding, Browning, brazing etc. ) • COOKING-FRYING (stewed, salted, roasted, grilled, steamed, pickled, smoked etc; frying frying foods and technical choice, various Breading and batters, various types of fries) • vegetables and side dishes (selection, cuts and cooking techniques-boiled, steamed, grilled, fried, etc. ) • fish (choice, cleaning-filleting-cuts and cooking methods, seasonings, conservation) • sweets (basics in the bakery, pastry and dough, desserts like mousse, Bavarian cream, zabaglione, cream and their practical applications etc. ) • Practical exercises and tasting of the dishes prepared during the course. N.B. The program above is a guideline and may vary. Places are limited to allow a learning as effective as possible and practical. TEACHERS our trainers are experienced cooks and professional chefs. TITLE upon completion of the course will be given a certificate of attendance Project Performing practical training and the certificate issued by the lecturer, professional. WHAT ARE THE NEXT STEPS TO THE REQUEST FOR INFORMATION? Request more information, without obligation! Once we have received your inquiry, you will be contacted by training coordinator will provide you with all the details of the course, will give you the information about modes, program, schedule and venue, entry form and payment methods.
Cooking Cooking classes in Merate (LC)
Region: Lombardy Locality: Merate (Lecco)
from: 5 March 2019 Duration: 27 hours
Availability and Prices Request
OPEN ENROLLMENT TRAINING PRACTICE COOKING in MERATE (LC)-the COURSE CONSISTS of a SHEET REGISTRATION FEE * duration: 27 hours * lessons: 9 * calendar: one night per week. * Educational material: educational Handouts, cookbooks and kitchen kits. RECIPIENTS the cooking class is open to beginners, aspiring chefs, passionate, to anyone who wants to learn the fundamentals of kitchen and catering business or want to upgrade your skills, young people looking for skilled work. CONTENT and cold APPETIZERS • tablespoon Chickpea and Sun-dried tomato hummus, pasta with prawns in kataifi • carrot flan with stringy cheese and melted Parmesan cheese and Rosemary • sheets with Sesame and poppy seeds with San Marzano tomatoes and onions rings acetate • medallions Aiolí FISH sauce with tufts of panelle • Mussel restaurant • Mint • filleted mackerel slice of pan-Mediterranean COOKING aromas and Sword CUTS • fried calamari light • vegetable tempura • sweet and sour onion • Mediterranean PASTA DISHES caponata • chicks TTI Purple Potatoes with gorgonzola and Pears • fresh filled pasta • dry long pasta bechamel sauces and sauces • • Green Sauce with parsley from entrée • pesto • norma • citrus mayonnaise sauce • Zucchini sushi with salmon mousse • choux pastry and Pate to pros cloth soups and RISOTTOS • cream of seasonal vegetables • toasted saffron arborio rice and sausage • soup of ognion • mashed potatoes and chives, white and red meat • scallops at the lemon zest • soft rolls with white wine • roast beef and alloy ture • gourmet burgers • garnish and sides FIRINGS • beef tartare • marinated anchovies • ratatouille • lean SWEET broth • sponge • shortbread • fondant • custard practical exercises and tasting of the dishes prepared during the course. Note: the above is a guideline and may vary. Places are limited to allow a learning as effective as possible and practical. TEACHERS our trainers are experienced cooks and professional chefs. TITLE upon completion of the course will be given a certificate of attendance Project Performing practical training and the certificate issued by the lecturer, professional. WHAT ARE THE NEXT STEPS TO THE REQUEST FOR INFORMATION? Request more information, without obligation! Once we have received your inquiry, you will be contacted by training coordinator will provide you with all the details of the course, will give you the information about modes, program, schedule and venue, entry form and payment methods.
Cooking Pastry in Castiglione di Cervia (RA)
Region: Emilia - Romagna Locality: Cervia (Ravenna)
from: 25 February 2019 Duration: 36 hours
Availability and Prices Request
OPEN ENROLLMENT TRAINING PRACTICE of PASTRY ORGANIZED in CASTIGLIONE DI CERVIA (RA)-the COURSE CONSISTS of a SHEET REGISTRATION FEE * duration: 36 hours * lessons: 12 * calendar: one or two nights a week. * Educational material: educational Handouts, cookbooks and confectionery. DESCRIPTION Provide the basic elements for the preparation of the dough, creams and decorations, enhance the skills necessary to enter the profession of pastry chef: this preparation will be addressed in accordance with the rules health and medical sector. TARGET AUDIENCE this course is targeted to beginners, aspiring pastry chefs and anyone who wants to learn the fundamentals of pastry and cake decoration. CONTENTS INTRODUCTION (included in both training modules) * hygiene and food safety: personal hygiene and environmental food law. Food contaminants: route of contamination, characteristics of microorganisms. Equipment, laboratory's Brigade, track work in the laboratory. * Raw materials: dosing, mixing, forming, baking, decorating and the preservation of the basic dough and finished products. BASIC PASTRY dough Preparation, creams and fillings: * basic Dough (shortcrust pastry, chocolate and classical, sponge cake, pastry, pasta BRISA). * Creme (custard, lemon and chocolate classic). * Oven pastries (tarts, biscuits, cake, muffins, baked cakes, strudels, meringues). ADVANCED Preparation PASTRY Doughs, creams and fillings: * savory pastry (appetizers, pizzas, sandwiches and savory mignon; pies and quiche). * Advanced Creams (ganache, butter, chantilly, English). * Fresh pastry (frozen desserts, cakes, pastries and mignon). * Artistic Pastry and cakes (a theme and wedding & ceremony). N.B. The program above is a guideline and may vary. Places are limited to allow a learning as effective as possible and practical. You can participate in the complete course or only a module of the course (Basic or advanced). TEACHERS our trainers are pastry chefs. TITLE upon completion of the course will be given a certificate of attendance Project Performing practical training and the certificate issued by the lecturer, professional. WHAT ARE THE NEXT STEPS TO THE REQUEST FOR INFORMATION? Request more information, without obligation! Once we have received your inquiry, you will be contacted by training coordinator will provide you with all the details of the course, will give you the information about modes, program, schedule and venue, entry form and payment methods. For details: https: //. Progettoperformare. It/corsi/corso-di-pasticceria/Performing-training services Tel. 0546 -0546 Email: . It
Cooking Pastry in Novara
Region: Piedmont Locality: Novara
from: 26 February 2019 Duration: 36 hours
Availability and Prices Request
OPEN ENROLLMENT TRAINING PRACTICE of PASTRY ARRANGED in NOVARA-the COURSE CONSISTS of a SHEET REGISTRATION FEE * duration: 36 hours * lessons: 12 * calendar: one or two nights a week. * Educational material: educational Handouts, cookbooks and confectionery. DESCRIPTION Provide the basic elements for the preparation of the dough, creams and decorations, enhance the skills necessary to enter the profession of pastry chef: this preparation will be addressed in accordance with the rules health and medical sector. TARGET AUDIENCE this course is targeted to beginners, aspiring pastry chefs and anyone who wants to learn the fundamentals of pastry and cake decoration. CONTENTS INTRODUCTION (included in both training modules) * hygiene and food safety: personal hygiene and environmental food law. Food contaminants: route of contamination, characteristics of microorganisms. Equipment, laboratory's Brigade, track work in the laboratory. * Raw materials: dosing, mixing, forming, baking, decorating and the preservation of the basic dough and finished products. BASIC PASTRY dough Preparation, creams and fillings: * basic Dough (shortcrust pastry, chocolate and classical, sponge cake, pastry, pasta BRISA). * Creme (custard, lemon and chocolate classic). * Oven pastries (tarts, biscuits, cake, muffins, baked cakes, strudels, meringues). ADVANCED Preparation PASTRY Doughs, creams and fillings: * savory pastry (appetizers, pizzas, sandwiches and savory mignon; pies and quiche). * Advanced Creams (ganache, butter, chantilly, English). * Fresh pastry (frozen desserts, cakes, pastries and mignon). * Artistic Pastry and cakes (a theme and wedding & ceremony). N.B. The program above is a guideline and may vary. Places are limited to allow a learning as effective as possible and practical. You can participate in the complete course or only a module of the course (Basic or advanced). TEACHERS our trainers are pastry chefs. TITLE upon completion of the course will be given a certificate of attendance Project Performing practical training and the certificate issued by the lecturer, professional. WHAT ARE THE NEXT STEPS TO THE REQUEST FOR INFORMATION? Request more information, without obligation! Once we have received your inquiry, you will be contacted by training coordinator will provide you with all the details of the course, will give you the information about modes, program, schedule and venue, entry form and payment methods. For details: https: //. Progettoperformare. It/corsi/corso-di-pasticceria/Performing-training services Tel. 0546 -0546 Email: . It
Cooking Pastry class in Trieste
Region: Friuli - Venezia Giulia Locality: Trieste
from: 26 February 2019 Duration: 36 hours
Availability and Prices Request
OPEN ENROLLMENT to the COURSE of TRAINING ORGANISED in TRIESTE PASTRIES-the COURSE CONSISTS of a SHEET REGISTRATION FEE * duration: 36 hours * lessons: 12 * calendar: one or two nights a week. * Educational material: educational Handouts, cookbooks and confectionery. DESCRIPTION Provide the basic elements for the preparation of the dough, creams and decorations, enhance the skills necessary to enter the profession of pastry chef: this preparation will be addressed in accordance with the rules health and medical sector. TARGET AUDIENCE this course is targeted to beginners, aspiring pastry chefs and anyone who wants to learn the fundamentals of pastry and cake decoration. CONTENTS INTRODUCTION (included in both training modules) * hygiene and food safety: personal hygiene and environmental food law. Food contaminants: route of contamination, characteristics of microorganisms. Equipment, laboratory's Brigade, track work in the laboratory. * Raw materials: dosing, mixing, forming, baking, decorating and the preservation of the basic dough and finished products. BASIC PASTRY dough Preparation, creams and fillings: * basic Dough (shortcrust pastry, chocolate and classical, sponge cake, pastry, pasta BRISA). * Creme (custard, lemon and chocolate classic). * Oven pastries (tarts, biscuits, cake, muffins, baked cakes, strudels, meringues). ADVANCED Preparation PASTRY Doughs, creams and fillings: * savory pastry (appetizers, pizzas, sandwiches and savory mignon; pies and quiche). * Advanced Creams (ganache, butter, chantilly, English). * Fresh pastry (frozen desserts, cakes, pastries and mignon). * Artistic Pastry and cakes (a theme and wedding & ceremony). N.B. The program above is a guideline and may vary. Places are limited to allow a learning as effective as possible and practical. You can participate in the complete course or only a module of the course (Basic or advanced). TEACHERS our trainers are pastry chefs. TITLE upon completion of the course will be given a certificate of attendance Project Performing practical training and the certificate issued by the lecturer, professional. WHAT ARE THE NEXT STEPS TO THE REQUEST FOR INFORMATION? Request more information, without obligation! Once we have received your inquiry, you will be contacted by training coordinator will provide you with all the details of the course, will give you the information about modes, program, schedule and venue, entry form and payment methods. For details: https: //. Progettoperformare. It/corsi/corso-di-pasticceria/Performing-training services Tel. 0546 -0546 Email: . It
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