INCLUSIVE OF TAXES, APRON, INGREDIENTS, STUDY MATERIAL, TOOLKIT, STUDENTS CAN CONSUME/ TAKE PRODUCTS HOME
1. Baguette
2. Grissini/breadsticks
3. Soft roll
4. Focaccia
5. Pizza
6. Multigrain Toast Bread
1. Doughnuts
2. Croissant
3. Pain au chocolat
4. Tarte au Sucre
5. Cheese Straws
6. Palmiers
1. Apple Crumble
2. Fresh Fruit Tart
3. Mushroom and Spinach Quiche
4. Chocolate Tart
5. Lemon Tart
1. Chocolate Truffle (Dipped)
2. Mandola with praline
3. Earl Grey Ganache (Moulded)
4. White Chocolate and Strawberry (Moulded)
5. Salted Almonds Bar
6. Apricot Pate de fruit
7. Techniques : Tempering
1. Fruit cake
2. Orange Cake
3. Chocolate Pistachio Melting Cake
4. Vanilla and Chocolate Marble Cake
5. Madeleine
6. Chocolate and Cherry Cake
1. Opera Cake
2. Paris Brest
3. Profiteroles with Vanilla Chantilly
4. Coffee Macarons, Butter Cream (Italian Method)
1. Apple Tatin, Caramel Sauce, Vanilla Ice Cream
2. Chocolate Fondant, Vanilla Anglaise Sauce, Vanilla Ice Cream
3. Tiramisu Verrine
4. Creme Caramel, Orange Tuile
5. Creme Brulee
1. Chocolate Chip Cookies
2. Parmesan Cookies
3. Vanilla Diamond Cookies
4. Florentines
5. Jam drops
6. Chocolate Soft Centre Cookies
1. Mango panacotta, berry, jelly, Sable
2. Baked Cheesecake
3. Blueberry baked yogurt
4. 100% chocolate
5. Vegan Banana bread
6. Brownie
1. Fresh fruit Gateau
2. Black Forest Revisited
3. Chilled Mango Cheesecake
4. Swiss Roll
1. 2-tier Dummy Cake
2. Pastillage
3. Flower Making
1. Soft Roll
2. Vanilla Diamond Cookies
3. Creme Caramel
4. Fruit Tart
5. Orange Cake