Thanh Ngan Do

Thanh Ngan Do

Gastronomía
LaSalle College Vancouver

PORTFOLIO - CUL260 CHOCOLATE, CONFECTIONS & CENTREPIECES

It was really professional and interesting for me. I experienced making some kind of ganache chocolate, the correct temperature of chocolate; knew how to shape flowers from modeling chocolate and use sugar for making flowers, fruits, fish and swan to decorate cakes and desserts. I had a nice course with opportunities and experiences challenging myself as well as exploring the amaze of sugar and chocolate.

CUL260 CHOCOLATE, CONFECTIONS & CENTREPIECES

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