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Bakery & Pastry for Coffeeshop setup
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Macarons
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Bakery & viennoiseries
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Choux Pastry
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Artisanal Cold Cuts & Charcuterie 2 days class
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Teatimes
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Hot & Cold Plated dessert
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Mastering Puff Pastry, Bakery, and Viennoiserie
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4 Hands Teens
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Tart of the day
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French entremet
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Classic French Pastry
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Fraisier
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Four hands in kitchen
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Teens in Kitchen
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Cooking Lobster
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Evening Italian Pasta
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French Bistro
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Classic Stew in New Chapter
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Evening Mexican Cuisine
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Evening Cooking Salmon
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Ice cream & Sorbet
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Italian Pasta & Basic Sauces
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Italian Pasta & Basic Sauces
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Evening Mediterranean Cuisine
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Breakfast & Brunch
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Bakery Arts Fundamentals
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Culinary Arts Diploma
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Intensive Cooking Arts
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Intensive French Pastry Arts
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Intensive Bakery & Viennoiseries Arts
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Ice cream, Sorbets & Frozen dessert Intensive
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Intensive Catering & Hospitality Arts
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The Principle of Thai Cookery by Chef McDang
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Intensive Chocolate & Confectionery Arts
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November: All about Macarons
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November: Choux Pastry
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November: Italian Pasta & Basic Sauces
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November: Paris Cuisine 3* Alain Ducasse 1 DAY
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November: Teens in Kitchen
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Evening Lobster
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Evening Risotto
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Alain Ducasse Jus & Sauces
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Alain Ducasse Jus & Sauces
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London Food
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Evening Ceviches
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Mediterranean Cuisine
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Evening Pork & Garnishes
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Alain Ducasse Cooking
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Evening Alain Ducasse Cooking
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Evening Wagyu
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