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Debo Luaces

Taller de Laminados en línea

Taller de Laminados en línea

Precio habitual $66.000,00 ARS
Precio habitual $132.000,00 ARS Precio de oferta $66.000,00 ARS
Oferta Agotado
Impuestos incluidos.
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Frequently Asked Questions

¿Cuales son los metodos de pago?

Mercado Pago, Transferencia Bancaria (10% extra de descuento) y PayPal

How do I access the material once I make the purchase?

The platform where the course is hosted will automatically send you a welcome email with the access to the course. Always check your junk or spam folder, as it may be sent to that inbox.

Can I download the recipe book PDF?

Yes. The PDF is downloadable. The recorded videos are not (but you have them available on the platform for 1 year)

How long will I have access to the content?

1 año de acceso

Yes, you can watch the classes at your own pace.

Sí. Al ser un taller online podrás avanzar según tus tiempos y volver a ver las lecciones cuando lo necesites

What recipes will I learn during the workshop?

Croissant, Danesas, Pan de Chocolate, Medialunas y Hojaldre

Do I need previous experience to take this workshop?

No. The workshop is designed so that you can learn from scratch, even if you have never made laminated doughs.

Do I need a sheeter or a dough roller?

No. Aprenderás la técnica del laminado con rodillo, por lo que podrás realizar todas las preparaciones simplemente teniendo un rodillo y una encimera

Is the workshop suitable for entrepreneurs?

Sí. Además de aprender la técnica, podrás aplicar los conocimientos para incorporar productos laminados a tu emprendimiento gastronómico

I already work in gastronomy, is this workshop also for me?

Yes. Many professionals take this type of training to perfect techniques, learn new work methods, and expand their knowledge.

What if I have questions during the process?

During the first month, you can ask me all the questions you need via WhatsApp or email, as the workshop includes personalized advice with me so that you can clear up any doubts as you practice.

How much time do I need to practice?

Each student progresses at their own pace. The important thing is to understand the process and respect the dough's timing during each stage