Certificate in Pastry Arts: Creative Exploration
-- ViewingNowThe Certificate in Pastry Arts: Creative Exploration is a comprehensive course designed to empower learners with the essential skills needed for a successful career in the pastry industry. This program focuses on fostering creativity, innovation, and technical expertise in pastry arts, making it highly relevant in today's dynamic food industry.
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GBP £ 140
GBP £ 202
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โข Fundamentals of Baking: An introduction to the basic principles and techniques of baking, including measurements, mixing methods, ingredient functionality, and oven science.
โข Pastry Basics: A study of various doughs and their uses, such as puff pastry, shortcrust pastry, and phyllo dough. Also covers basic decorating techniques and the use of fondant.
โข Cake Baking and Decorating: Exploration of various cake baking methods and decorating techniques, including tiered cakes, sugar flowers, and piping. Emphasizes the use of fondant, buttercream, and other decorative elements.
โข Chocolate and Confectionery: A focus on chocolate tempering, molding, and decorating, as well as the creation of various confections such as caramels, truffles, and candies. Also covers sugar work and pulled sugar techniques.
โข Plated Desserts: An advanced course in the creation of visually stunning and delicious plated desserts, incorporating various pastry and baking techniques, flavors, and textures. Emphasizes the use of modernist techniques and molecular gastronomy.
โข Bread Baking: A study of various bread baking techniques, including sourdough, artisan bread, and laminated doughs. Covers shaping, scoring, and proofing methods, as well as the science of gluten development and fermentation.
โข Advanced Pastry Techniques: An exploration of advanced pastry techniques, such as sugar spinning, chocolate sculpting, and sugar glass making. Also covers advanced plating and presentation techniques for high-end pastry arts.
โข Pastry Arts Management: An overview of the business side of pastry arts, including inventory management, cost control, and kitchen management. Also covers marketing and sales strategies for pastry arts businesses.
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