Educational services in the nature of culinary schools; Educational services, namely, conducting classes, seminars, conferences, and workshops in the field of culinary arts, baking and pastry arts, and hospitality and restaurant management and distribution of course and educational materials in connection therewith ; Educational services, namely, providing courses of instruction at the secondary level and distribution of course material in connection therewith

Coffee; tea; cocoa; chocolate; sugar; rice; tapioca; sago; coffee substitutes; bread; biscuits, cookies; cakes; pastry; confectionery, namely fondants, pastilles, confectionary made of sugar; edible ices; honey; golden syrup; yeast; baking powder; salt; mustard; pepper spice; vinegar; sauces used as condiments; spices; ice for refreshment; petits fours being cakes; bread rolls; candy; caramels being candy; pastilles being confectionery; pralines; fruit jellies confectionery; cereal-based snac...

Chocolate, cocoa, pastry, cakes, biscuits, ice creams, confectionery, namely candy

Catering services

JELLIES, JAMS, PRESERVES, PRESERVED AND GLAZED FRUITS, AND SHELLED NUTS

EDUCATION

RESTAURANT AND CATERING SERVICES

PASTRY, CAKES, CHOCOLATES AND ICE CREAM

Educational services in the nature of culinary schools; Educational services, namely, conducting classes, seminars, conferences, and workshops in the field of culinary arts, baking and pastry arts, and hospitality and restaurant management and distribution of educational materials in connection therewith; Educational services, namely, providing courses of instruction at the secondary level and distribution of course material in connection therewith

Educational services in the nature of culinary schools; Educational services, namely, conducting classes, seminars, conferences, and workshops in the field of culinary arts, baking and pastry arts, and hospitality and restaurant management and distribution of educational materials in connection therewith; Educational services, namely, providing courses of instruction at the secondary level and distribution of course material in connection therewith