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COURSE OVERVIEW
REQUIREMENTS
CURRICULUM

Plated Desserts

  • Frozen Dessert

        (Baked Alaska, Ice cream, Profiteroles, Bombe Glace)

  • Warm and Hot Desserts

        (Soufflés, Cobblers, Crepes  Suzette, Bananas Foster and Turnovers)

  • Custard and Cream Based Desserts

       (Crème Brulee, Crème Caramel, Pastry Cream, Sabayon, Panna Cotta, Bread Pudding)

  • Fruits-Based Desserts & Chocolate Based Dessert

        (Mousse, Classic Gateau, Parfait)

  • Cheese-Based Desserts

         (Cheesecake)

COST 
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AMATUER CHEF DIPLOMA

Dessert Making Course 

Tuesday & Thursday (11am-3pm)

Duration: 2Weeks

Tuition Fee: N200,000

Registration Fee: N10,000  ​

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