Courses
Catering and Hospitality
To develop skills in the making of sugar flowers, with a modern theme.
This 4 week course is designed as a follow-on from the "Introduction to Sugar Flowers" course and will explore slightly more complex sugar flower making, but is also suitable for those with some experience of sugar craft.
To prepare a selection of dishes suitable for dinner parties.
To prepare a selection of dishes suitable for dinner parties.
Provide a programme of study to enable employees to handle food safely & comply with legal and company food hygiene procedures.
Who is the Course for? Anyone involved in the preparation or serving of food & drink in any sphere.
To explore the use of fish dishes suitable for special occasions.
Professional chefs or those wishing to develop a sound professional base.
Who is the Course for?
Anyone involved in the preparation or serving of food & drink in any sphere. Anyone involved in the preparation or serving of food & drink in any sphere.
The course is designed for professional trainee chefs, who wish to develop their culinary skills and therefore provide them with formal qualifications that are recognised both nationally and internationally.
An opportunity for the budding junior chef to work in a traditional kitchen and prepare a range of dishes, under the watchful eye of the Chef.
You will need to be already working in the catering industry.
Prepare a range of breads and bakery products using traditional methods.
The course is designed to give an overview of the use of real chocolate (couverture). How to temper and use with moulds making Easter eggs and filled chocolates.
2010 / 2011 course leaflet being updated.
Basic knowledge of fresh ingredients and how to put a range of foods together for yourself instead of buying that ready meal.
2010 / 2011 course leaflet being updated.
If you would like to learn more about the use of French patisserie skills, this four week course will provide you with the knowledge and techniques to create stunning pastries and torten (gateau).
2010 / 2011 course leaflet being updated.
This 4 week course is aimed at beginners and will introduce the tools and equipment used in sugar flower making and will explore the different techniques used in making, using and storing flowerpaste and making basic sugar flowers.
Over the four weeks you will be introduced to some of the equipment used in cake decorating and sugarcraft. Students will make a small rich fruit cake then marzipan and ice the cake with sugarpaste (fondant) icing. Basic decoration techniques will also be explored.
An introduction to the making of sugar flowers including the paste, equipment and methods.
During this 6 week course you will explore and experiment with a range of different cake decoration techniques and pastes/sugar mediums in order to produce an iced and decorated dummy cake suitable for a celebration.
During this 4 week course you will explore and experiment with a range of different cake decoration techniques and pastes/sugar mediums in order to produce an iced and decorated dummy cake suitable for a celebration.
