Fringe program

*Preliminary schedule of the fringe program.
REGISTRATION
Schedule of events
14 June
Pav.2.1 Booth 21E10
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Pav.2.2 Booth 22E55
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Pav.2.1 Booth 21E10
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Pav.2.2 Booth 22E55
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Pav.2.2 Booth 22С120
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Pav. 8, Conference room
Pav.2.1 Booth 21E10
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Pav.2.1 Booth 21E10
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15 June
Pav.2.1 Booth 21E10
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Pav.2.2 Booth 22E55
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Pav. 8 Conference room
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Pav.2.2 Booth 22E55
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Pav. 8 Conference room
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Pav.2.1 Booth 21E10
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Pav. 8 Conference room
Pav.2.2 Booth 22E55
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Pav.2.1 Booth 21E10
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Pav. 2.2 Booth 22С120
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10:00–18:00
The School of the Modern Baker & Pastry Chef Pro Ingredients | PRO PASTRY CHEF
Advanced training course
Pav.2 Seminar Hall No. 4
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16 June
Pav.2.1 Booth 21E10
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Pav.2.2 Booth 22E55
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Pav. 2.2 Booth 22С120
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Pav. 8, Conference room
Pav.2.1 Booth 21E10
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Pav.2.2 Booth 22E55
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Pav. 8, Conference room
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Pav. 2.2. Booth 22С120
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Pav.2.1 Booth 21E10
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Pav.2.1 Booth 21E10
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10:00–18:00
The School of the Modern Baker & Pastry Chef About Ingredients | PRO BREAD
Advanced training course
Pav.2 Seminar Hall No. 4
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17 June
Pav.2.2 Booth 22C120
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Pav.2.2 Booth 22E55
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Pav.2.2 Booth 22E55
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