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  1. www.towngascooking.com › tc › Course烹飪課程

    私隱政策聲明 | 使用條例及條款 | 網站地圖 © 2024 香港中華煤氣有限公司,不得轉載

  2. www.towngascooking.com › en › CourseCourse

    Flame Cooking Chinese Cuisine Flame Cooking International Cuisine Pastry & Desserts Course Enrolment Enrolment Details Recipe Recipe Today Merchandise Members' Zone About Us Our Story Cooking Centre Facilities Professional Tutors Event Gallery ...

  3. www.towngascooking.com › en › AboutUsTowngas Cooking Centre

    Address 9/F, Lee Theatre, Causeway Bay, Hong Kong Customer Hotline 2576 1535 Email towngas.cooking@towngas.com Fax 2894 8058 Opening Hours Monday to Friday: 9:00am - 9:00pm Saturday & Sunday: 9:00am - 6:00pm Public Holidays Closed

  4. 常規價格$720.0010 分+特殊價格$684.00. 加入購物車. 加入喜愛清單添加並比較. (實習班) Margaret 傅季馨 - 炸之秘技 Making the Best Deep-frying Dishes 日式天婦羅 Japanese Tempura Feast. 12/10/2024 2:00 PM. 常規價格$890.0010 分+特殊價格$845.50. 加入購物車. 加入喜愛清單添加並比較. (實習 ...

  5. www.youtube.com › channel › UCnRAYsxHxDsVrsLP6oi4XEQTowngas Cooking 煤氣教煑

    [Towngas Cooking 煤氣教煮]Channel 🔥全港最強明火專業烹飪平台🔥 🌟星級陣容!內容多元化!

  6. Towngas Cooking Centre, Causeway Bay. 31,338 likes · 579 talking about this · 3,509 were here. 最新課程現已接受報名, 請即於 http://www.towngascooking.com/ 網上報讀課程!

  7. 【”Live” Must Go On煤氣烹飪中心網上烹飪班~ 1堂價錢上足3堂 】 Towngas Cooking...

  8. Your Classroom. IDE has partnered with one of the most reputable and well-established culinary centres in Hong Kong, the Towngas Cooking Centre. Offering pristine, state-of-the-art facilities in its Lee Theatre and Chinachem Leighton Plaza location in Causeway Bay, the generous kitchen space means that each student can prepare his/her own ...

  9. 2023年6月8日 · 一直致力推廣專業級明火烹飪教學的煤氣烹飪中心,在香港廚藝教育界薪火相傳四十六年,與法國廚師會Disciples Escoffier的合作亦正邁向第十年,煤氣烹飪中心是當時亞洲首間企業引入法國政府認可及頒發證書的烹飪藝術文憑課程,雲集全球頂尖名廚,以及提供 ...

  10. Institut Disciples Escoffier has partnered with one of the most reputable and well-established culinary centers in Hong Kong, the Towngas Cooking Centre. The two institutions share a common vision of developing among aspiring chefs the passion and competence to meet the “real world” opportunities and challenges of the fine dining industry.

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