Certificate in Confectionery Arts: Core Concepts
-- ViewingNowThe Certificate in Confectionery Arts: Core Concepts is a comprehensive course designed to equip learners with the essential skills needed to excel in the confectionery arts industry. This program focuses on the importance of foundational techniques, from baking and pastry fundamentals to sugar art and chocolate confections.
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GBP £ 140
GBP £ 202
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โข Fundamentals of Baking: An introduction to the basic principles of baking, including proper measuring techniques, ingredient function, and common baking equipment.
โข Pastry Basics: Students will learn to make various types of pastry, such as puff pastry, shortcrust pastry, and choux pastry. Emphasis will be placed on proper technique and execution.
โข Cake Baking and Decorating: This unit will cover various cake baking methods, including layer cakes and pound cakes. Students will also learn basic cake decorating techniques, such as frosting and piping.
โข Chocolate Confections: Students will learn the art of tempering chocolate and creating various chocolate confections, such as truffles, bonbons, and chocolate decorations.
โข Sugar Work and Candy Making: An introduction to sugar work and candy making, including pulling and blowing sugar, creating hard candies, and making caramels and toffees.
โข Plated Desserts: This unit will cover the creation of visually stunning and delicious plated desserts, including the use of various garnishes and accompaniments.
โข Bread Baking: Students will learn the art of bread baking, including proper mixing, fermentation, and baking techniques for various types of breads.
โข Advanced Decorating Techniques: This unit will cover advanced decorating techniques, such as fondant work, airbrushing, and sugar flowers, for creating showstopping cakes and desserts.
โข Food Safety and Sanitation: An overview of food safety and sanitation practices in the confectionery arts, including proper handling, storage, and disposal of ingredients and equipment.
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