01. Mugwort Injeolmi Cookie[Product Highlights] A soft and chewy American-style cookie made with minimal sugar—mild in sweetness and easy to bake in the oven without any special tools. [What You’ll Learn] - How to control butter temperature and melt it properly - Tips for making cookies that hold their shape and don’t spread - How to shape the dough into cute, rustic mounds * PDF Recipe Cards Included (Not Demonstrated in Class): Matcha White Cookie, Double Chocolate Cookie, White Macadamia Cookie, Classic Chocolate Chip Cookie"

02. S’mores Cookie[Product Highlights] A visually stunning, chewy s’mores cookie that practically begs to be photographed. [What You’ll Learn] - How to shape cookies with fillings like marshmallow and cream cheese - Key tips for bulk production using a stand mixer and how to store in large batches - Storage and inventory management for cookies topped with fillings or glazes * PDF Recipe Cards Included (Not Demonstrated in Class): Red Velvet Cookie, Oreo Cream Cheese Cookie, Earl Grey Lemon Cookie

03. Earl Grey Brownie[Product Highlights] A one-bowl, easy-to-make brownie with a ganache-like, fudgy texture that leaves a distinct bite mark—perfect for long-term storage and batch baking. [What You’ll Learn] - How to minimize batter separation and what to do if it happens - Ideal batter temperature for a chewy texture and how to use a blender effectively - How to age and store brownies after large-batch production * PDF Recipe Cards Included (Not Demonstrated in Class): Black Sesame Brownie, Matcha Brownie"

04. Matcha Terrine[Product Highlights] A creamy-textured terrine made without added sugar beyond flour and chocolate—rich, smooth, and refined. [What You’ll Learn] - Gluten-free, low-sugar techniques for creating a soft and chewy texture - How to prevent chocolate separation and how to fix it if it occurs - How to balance the bitterness of matcha using chestnut in the Matcha Chestnut Terrine variation - Aging and storage methods for large-batch production * PDF Recipe Cards Included (Not Demonstrated in Class): Black Sesame Terrine, Pumpkin Terrine, Vanilla Terrine

05. Roasted Chestnut Cheesecake[Product Highlights] A flourless, Basque-style cheesecake with a pudding-like, ultra-smooth texture—featuring sweet roasted chestnuts. [What You’ll Learn] - How to make a rich, creamy cheesecake - Key handling tips when working with cream cheese - Texture differences between Basque-style and classic New York-style cheesecakes * PDF Recipe Cards Included (Not Demonstrated in Class): Pumpkin Basque Cheesecake, Purple Sweet Potato Basque Cheesecake, Classic New York Cheesecake"

06. Addictive Corn Crumble Cake[Product Highlights] A versatile crumble cake filled with savory corn crumble and cheesy corn filling—perfectly balanced and highly adaptable. [What You’ll Learn] - How to make consomme-flavored corn crumble and corn cheese filling - Recommended corn-themed finishing and decoration ideas - How to make Nutella chocolate crumble, matcha cheese, and chocolate cheese fillings - Prepping and storing various sub-ingredients - How to make multi-purpose almond crumble and raspberry compote * PDF Recipe Cards Included (Not Demonstrated in Class): Raspberry Cheese Crumble, Hazelnut Chocolate Crumble, Choco Tree Crumble"

07. Hearty Crop Crumble Cake[Product Highlights] A chewy, nutty crumble cake topped with almond cream and hearty seasonal toppings like chestnut, sweet potato, and pumpkin. [What You’ll Learn] - How to make almond cream with a dense, chewy texture - How to prepare a variety of seasonal compotes - Prepping methods for hearty ingredients like chestnuts, sweet potatoes, and pumpkin * PDF Recipe Cards Included (Not Demonstrated in Class): Cinnamon Apple Crumble, Blueberry Crumble"

08. Lemon Pound Cake[Product Highlights] A moist and dense pound cake made by precisely adjusting the creaming method learned from almond cream—bringing out a rich texture and flavor. [What You’ll Learn] - How to cream ingredients without separation - Techniques for large-batch production and aging of pound cakes - How to pan the batter to achieve a beautifully domed top with a clean center crack * PDF Recipe Cards Included (Not Demonstrated in Class): Pumpkin Cream Cheese Pound Cake, Mugwort Crumble Pound Cake, Apple Black Tea Pound Cake, Matcha Chestnut Pound Cake

09. Mugwort Injeolmi Gâteau[Product Highlights] A rich, fudgy, gluten-free gâteau that adds visual appeal to your showcase—without the pressure of overstock. [What You’ll Learn] - How to make three types of gluten-free cake bases and ganache: Matcha, Mugwort, and Black Sesame - How to prepare three types of Chantilly cream: Chestnut, Injeolmi, and Mascarpone - How to create a deep center well for generous ganache filling - Tips for large-batch production, storage, and shelf life management * PDF Recipe Cards Included (Not Demonstrated in Class): Matcha Gâteau, Black Sesame Gâteau, Earl Grey Milk Tea Gâteau

10. Packaging & Delivery for Aged and Stored Desserts[What You’ll Learn] - Packaging methods by item for in-store sales and delivery - Step-by-step guidance on operating a delivery and shipping system