From Lasalle College, I have learned Chocolate, confections & centrepieces , ADV. patisserie & display cakes, European cakes & tortes and Artisan breads & Baking Production.
Petit Four Glace, Almond Sable with Chocolate Mousse and Raspberry, Baba Savarin , Lemon Cremeux, White Chocolate Mousse cake with fruit , Pistachio and Salted caramel Macarons, Eclair