308
249
Build core knife skills, stocks, sauces, and kitchen discipline used in professional culinary operations.
499
249
Master breads, viennoiserie, plated desserts, and pastry production standards for modern bakeries.
499
249
Train across Asian, Continental, and Middle Eastern menus with service-ready plating techniques.
359
229
Master regional rice, grills, mezze, and spice-balance techniques for authentic Arabic menus.
279
179
Learn salads, terrines, canapes, and buffet presentation standards for hotels and banquets.
249
149
Build barista fundamentals, brew methods, milk texturing, and beverage menu execution.
