Course details
The course modules are grouped into sectors to provide participants with the opportunity to build on the skills & knowledge related to each module as the course progresses.
- Dessert (WSQ Prepare Hot & Cold Dessert)
- Chocolate & Confectionery(WSQ Prepare Icing, Chocolate & Glazes)
Specialty Gateaux & Torten (. (e2i funding support 50% of module) Provide participants with the knowledge and skills required in the preparation and production of specialty item in a bakerygateaux, tortens, chocolate & confectionery items, dessert items, ice cream, sorbet, and plated desserts.
Scope:
- Ingredient selection and functionality in cakes, chocolate &
- desserts.
- Selection of ingredients for used to make : mousse, creams,
- ganache and suitable specialised fillings .
- Processing methods & parameters to produce :Speciality gateaux,
- chocolate confectionery items.
- Process and processing parameters for ice cream and sorbet for
- use as desserts.
- Prepare suitable garnishing and finishing stencils and decoration
- from chocolate and sponge bases for use in cakes and desserts.
- Temper and process basic coverture chocolates and produce,
- pralines , nut clusters, moulded figures.
- Apply finishing and presentation skills on a range of finished
- products.
- Baking, cooling, finishing , packaging and storage requirements for
- speciality products.
- Hygiene & safety requirements in production of baked items.
Course Location
About Cerealtech School Of Baking Technology
CerealTech has since developed to provide necessary specialty services and products to the food industry. However, CerealTech's focus remains the same: to enrich people’s lives with healthier and tastier foods. This also means developing customized training programs for corporate clients to improve standards.
See all Cerealtech School Of Baking Technology courses