Flowers arrangements, chocolates' designs

Those descriptions, are based in a page blog,
http://www.shirleysweeney.co.uk/gallery/
http://www.shirleysweeney.co.uk/specialisms/

Are more classes posted at the page

• HANDS ON “CHOCOLATE COMPETITION SHOWPIECES” 5 Day Program Attended “The 2010 World Pastry Forum” Phoenix, Arizona, USA Tutors Stéphane Tréande MOF (World Pastry Champion Phoenix 2008) & Jean- Marie Auboine Executive Pastry Chef Bilagio Hotel Las Vegas Earning credits with the IACP and 30 continuing education credits from the American Culinary Foundation.

chocolate flower arrangement

This last one was presented by the International Florist Organisation FLORINT.ORG

• “THE 2009 WORLD PASTRY FORUM” Phoenix, Arizona USA 5 Day Demonstration Program Assisted Vincent Pilon USA Chocolate Master Executive Pastry Chef Mandalay Bay Hotel Las Vegas Earning credits with the IACP and 30 continuing education credits from the American Culinary Foundation.

• “THE EUROPEAN PASTRY AND BAKING 24 WEEK PROGRAM” Grade A Attended “Notter School of Pastry Arts” Florida, USA. Tutor Ewald Notter (World Champion Lyon 2001) Course of 720 hours duration, 05 Jan 08 to 21 Jun 08.

• “CHOCOLATE PRALINES AND CANDY MAKING” Grade A Attended “Notter School of Pastry Arts” Florida, USA. Tutor Andrew Shotts Artisan Chocolatier Course of 21 hours duration, 12 May 08 to 14 May 08. Program approved by American Culinary Foundation for Continuing Education.

• “CHOCOLATE AMENITIES AND SMALL SHOWPIECES ” Grade A Attended “Notter School of Pastry Arts” Florida, USA. Tutor Vincent Pilon USA Chocolate Master Course of 21 hours duration, 14 Apr 08 to 16 Apr 08. Program approved by American Culinary Foundation for Continuing Education.

http://www.shirleysweeney.co.uk/