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Licence Professionnelle (Management des unités de restauration)
2016-2017BTS Hôtellerie-Restauration (Option art culinaire, art de la table, art du service.)
2014-2016Baccalauréat Professionnel (Cooking and Related Culinary Arts, General)
Certification du BEP (Cooking and Related Culinary Arts, General)
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