The Professional Cake Decorating course provides an appropriate basis for self-employment or a progression route from or to Part-time Patisserie level 2 course.
Delivered by a highly experienced cake decorating professional, the course runs for 10 weeks and is designed to enable learners to develop their skills in cake decoration and sugarcraft.
Baking of a range of cakes, the course covers a range of traditional and contemporary techniques including crumb coating, stacking, piping, quilting, modelling and fault line techniques as well as working with fondant, flower paste and ganache.
All ingredients are supplied, although you will be required to purchase end products if you wish to take them home. Specialist personal equipment will need to be supplied by the learner.
Applicants will require a good standard of spoken English and a strong interest in artistic cake decoration.
The Professional Cake Decorating course provides an appropriate basis for self-employment or a progression route from or to Part-time Patisserie level 2 or 3 certificate or diploma level courses.
|Attendance||Wednesdays 5pm - 9pm|
All fees, prices and funding information shown on this page are for courses starting in the 2021-22 academic year unless stated otherwise, and are correct at the time of entering/printing information, however these may be subject to change due to factors outside of our control. The College cannot accept legal or financial liability as a result of any such changes.
Courses fees are generally not confirmed for September until June / July due to the above factors.
The course information describes programmes offered by Colchester Institute. The College takes all reasonable steps to provide courses as described, but cannot guarantee provision. The information is for guidance and does not form any part of a contract.
The College reserves the right to update and amend information as and when necessary. Colchester Institute will do its best to provide the courses shown, but may have to modify or withdraw a course depending on customer demand and other factors.