Le Cordon Bleu, Pasadena                                                                                                                              2011
Patisserie and Baking Diploma

  • G.P.A  of 4.0 / Perfect Attendance
  • Courses included: Intro to Patisserie & Baking Techniques, Baking Principles and Viennoiserie, International Patisserie, Cake Formula and Assembly, Advanced Patisserie Techniques, Centerpiece and Cake Decoration Techniques, Food Safety and Sanitation.

University of California, Irvine                                                                                                                      2008
Bachelor’s Degree in Studio Art

  • Major G.P.A. 3.86
  • Dean’s Honor List 5 quarters

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