[WEBINAR] BREAD CLASSIFICATION 2: ADVANCE: FILLED HARD & COMMERCIAL MUFFINS (Copy)
RTECOMMENDED TO ALL CLASS 1 STUDENTS (HANDS-ON AND ONLINE)
GUARANTEED LEARNING! HOME-BAKERS & BAKERY OWNERS
๐๐ฅ๐๐๐ ๐๐๐๐ฆ๐ฆIFICATION ๐ฎ: FILLED, HARD, LARGE & COMMERCIAL MUFFINS
ATTN: Former EM&M Bread Classification 1 students
๐ฏ๐๐๐๐ ๐ฐ๐๐๐๐๐๐๐ ๐๐๐ ๐๐ ๐๐๐ ๐จ๐
๐๐๐๐๐ ๐ฉ๐๐๐๐
๐ฉ๐๐๐๐๐
Hands-On Workshop | Actual Bakery Production...
๐๐๐ฌ ๐ฎ ๐๐น๐ฎ๐๐: ๐ฆ๐ฝ๐ฒ๐ฐ๐ถ๐ฎ๐น ๐๐ถ๐น๐น๐ฒ๐ฑ, ๐๐ฎ๐ฟ๐ฑ, Large and ๐๐ผ๐บ๐บ๐ฒ๐ฟ๐ฐ๐ถ๐ฎ๐น ๐ ๐๐ณ๐ณ๐ถ๐ป๐ + ๐๐ผ๐ผ๐ธ๐ถ๐ฒ๐
Class fee: 2999ย
Lifetime 24/7 Access
EM&M Classic Breads to learn:
1. Toasted Siopao
2. Hopia
3. Putok
4. Pinagong
5. Binangkal
6. Classic Hard Monay
7. Sliced Tasty Monay
8. Bonete
9. Nutribun
10. Cookies
11. Crinkles
12. Ube Bar
13. Kababayan
14. Torta
15. Fortress
.
๐ฏ Transfer of knowledge of franchise-quality Pinoy breads for bakery operation (pang masa pero pang high-end ang quality)
๐ฏ Bread Classification 1 learning is a pre-requisite. Kailangan naka-attend ka na dati sa Hands-On o Online Webinar ng aming Class 1
Same procedure for slot reservation:
GCash, BDO or any Payment Option you want.
1000 to reserve, the remaining balance on the date of the training you choose.
m.me/emmbaking101 for faster transaction
Online Transaction and Booking:
- Gcash, Maya or any Payment Processors you prefer.ing. No on the date, on the spot schedule of training, unless as agreed upon
- Bank Transfer, BDO, Chinabank, PNB, PalawanPay, e-Cebuana, BPI
GCASH
09772553038 (Edgardo Mejia)
09176501763 (Myra Castillo)
BDO (Checking Company Account)
Name: EM AND M BREAD BAKING TUTORIAL SERVICE
Account # 012978000483
PNB (Savings Account-ATM)
Name: Myra Castillo
Account # 1282-1039-5544
BPI (Savings Account)
Name: Edgardo Mejia
Account # 9756022117
Maya/PalawanPay
Account # 639196666611
Edgardo Mejia
Kindly confirm the transaction by sending the screenshot here in our page messenger. Your complete name for the Certificate as well as Address & Mobile Number for our record.
Thanks
READ OUR FORMER STUDENTS RECOMMENDATION & FEED BACKS HERE: