COTHM hosts ‘Modern Desserts Workshop’

COTHM hosts ‘Modern Desserts Workshop’

by Noor ul Ain Ali

World-renowned chocolatier and pastry chef is at COTHM to offer recreational Modern Desserts Workshop and baking classes.

The second last class of the series of Modern Desserts Workshop was conducted on the 11th of August. The workshop was specifically designed for the students who want to initiate a career in the food and beverage industry, professionals looking to upgrade their skills and home bakers who want to start their own businesses. It is a perfect fit for those who wish to make a career in hotels, pastry shops, fine dining restaurants and production kitchens.

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ICPA’s International Workshops on Baking & Patisserie have the right ingredients for success!

Thinking of turning over a new leaf? Want to cook more at home or maybe fancy up those homemade cakes and desserts? We are introducing International Chocolate and Pastry Academy’s ICPA’s 7 days Workshops.

International Chocolate and Pastry Academy’s ICPA’s 7 days Workshops on Baking & Patisserie can help with that.

The academy ICPA’s will offer a series of pastry and chocolate making and baking classes beginning as early as this week. The program will include intensive training on Oriental Sweets, Modern Desserts, Chocolate Skills Workshop, French pastry and Sugar Art.

The workshops are attracting chefs, professionals and food lovers from across the city to spend a few days in honing their pastry skills under the supervision of European trained foreign chef. These workshops are ideal for anyone interested in working or wanting to work in baking and patisserie, from complete beginners to those wishing to develop their skills and knowledge.

Food enthusiasts can surely build their skills that can then be applied in a number of food industry settings.

Hands on sessions will held in a small-group, socially distanced setting on campus. The classes will be interactive and will also host Q/A sessions on a regular basis so that the understanding of the attendees is mapped.

The workshop took place in a demonstration classroom and gave participants as much exposure as possible to the environment of a professional kitchen.

COTHM team alongside international guest chefs, ensure that the attendees emerge with a dream patisserie skill set. From perfecting the art of icing and glazing to baking the perfect sponge, pulling exquisite sugar ribbons to creating one-of-a-kind chocolate show pieces, the chefs worked so hard to bring the exquisite desserts to reality.

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