Specialized ateliers, basic through advanced levels of pastry and confectionary craft making, plated and boutique style desserts, world delicacies and precise decorating techniques.
Advanced Course in Layered Desserts and Verrines by Chef Manali Khandelwal
- Tropical (Mango, Passionfruit, Coconut, Pistachio)
- Praline (Chocolate, Hazelnut, Almond)
- Breakfast (Cereal, Yogurt, Berries)
- Caramel Apple (Apple, Caramel, Lemon, Thyme)
- Opera (Coffee, Chocolate, Vanilla)