Specialized ateliers, basic through advanced levels of pastry and confectionary craft making, plated and boutique style desserts, world delicacies and precise decorating techniques.
Beginners Baking & Pastry Course – Basic Chocolate
- Bean To Bar Theory
- Method of Tempering –Tabling & Seeding
- Mendiants & Barks
- Visible Inclusions Tablets
- Center-filled Moulded Bonbons
- Basic Chocolate Garnishes