Basic Principles of Confectionery and Bakery

Assistant Pastry Chef Jasmin Magallanes, who with her specialization in wedding cakes and handcrafted chocolate confections, augments the pastry arts course offerings. She was previously senior chef instructor at the Magsaysay Institute of Hospitality and Culinary Arts. Prior to lending her expertise as consultant of New Flavor House and Purple Oven, she was also pastry chef at Dine by Design Catering. She finished with an AB in Interdisciplinary Studies in Psychology and Education from the Ateneo de Manila University, and has undergone training in pastry arts, including the Tulip Chocolate Training Program from The Embassy of Chocolate in Indonesia, and Baking and Pastry Chef Instructor Training Program from the Johnson and Wales University in Florida.