Content

Practical Workshop
  • Introduction to the tools & equipment used
  • Key functions of baking ingredients
  • Bread making: Flower Pot Bread, Sun Dried Tomato loaf
  • Cake making: Japanese Strawberry Shortcake, Carrot Cheese Fudge
  • French style Croquembouche (caramel glazed cream puffs), Range of macaroons, Churros and
  • Range of Macaroons, Churros, and Biscotti
  • Practical Packing concepts and display
  • Workshop production and presentation
Classroom Work
  • Select a location
  • Select equipment
  • Manage customer relations

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