WSQ Prepare Icing, Chocolate & Glazes

Course details

Module Objectives & Content:

Upon completion of the module participants will be able to:

• List ingredients used in making of Butter creams, Meringue, Ganache, and fruit glazes.
• List the ingredients used in Coverture and Compound Chocolates.
• Temper chocolate products according to type and usage
• Prepare basic chocolate items from tempered chocolate for pralines.
•  Prepare to make Butter Creams and Whipped Cream fillings, Meringues, Ganache, Fruit Glaze.
• Apply Butter cream, Whipped Cream as a filling to a variety of products.
•  Assess Butter Creams , Whipped Cream, Meringues , Ganache fillings and glazes on bakery items
•  Storing of Butter Creams, Whipped Cream fillings and products following food safety guidelines , Meringue, Ganache, Glaze
•  Understanding of ingredients function, usage and application
•  Preparation of Butter creams using different methods
•  Incorporation of meringue mixtures into various cream type fillings

Practical Component:

•  Preparation of Whipped creams to be used as a filling and finishing decoration
•  Evaluation of creams for quality and mouth feel
•  Preparation of a range of different Ganache based fillings and glazes
•  Tempering of Chocolate Coverture – White –Dark & Milk and use in a variety of chocolate items
•  Preparation of a variety of fruit and jelly type glazes for decoration and garnish
•  Use of appropriate storage for perishable fillings and glazes