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COURSE OVERVIEW
REQUIREMENTS
CURRICULUM
Plated Desserts
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Frozen Dessert
(Baked Alaska, Ice cream, Profiteroles, Bombe Glace)
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Warm and Hot Desserts
(Soufflés, Cobblers, Crepes Suzette, Bananas Foster and Turnovers)
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Custard and Cream Based Desserts
(Crème Brulee, Crème Caramel, Pastry Cream, Sabayon, Panna Cotta, Bread Pudding)
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Fruits-Based Desserts & Chocolate Based Dessert
(Mousse, Classic Gateau, Parfait)
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Cheese-Based Desserts
(Cheesecake)
COST
AMATUER CHEF DIPLOMA
Dessert Making Course
Tuesday & Thursday (11am-3pm)
Duration: 2Weeks
Tuition Fee: N200,000
Registration Fee: N10,000
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