LESSON 1: Advanced Ice Cream and Sorbet cake
- Echinoidea–UK Pastry Team (Coupe du Monde de la Pâtisserie 2019)
- Pistachio Vacherin
- Dark Chocolate Mango Entremets
LESSON 2: Advanced Sugar Sculpture
- Ruban, Flower, pulling, blowing, assembly, pastillage, airbrushing
LESSON 3: Advanced Plated Dessert (For Fine Dining setting)
- Strawberry Balsamic Panacotta
- Mint and & Raspberry Mille-Feuille
- Cappuccino
- Turmeric and Yuzu Discovery
LESSON 4: Artistic Chocolate Sculpture
- Latest technique on Sculpting, carving, moulding, polishing, flower
LESSON 5: Entremet
- Exotic
- 100% Pistachio
- Roots –UK Pastry Team (Coupe du Monde de la Pâtisserie 2019)
- Mont Blanc
