Courses

 

7722-06: Confectionery

Module 1: Design for Craft

Module 2: Working with Coatings / Food Hygiene

Module 3: Sugarpaste

Module 4: Royal Icing

Module 5: Gateaux

Module 6: Assessment

7722-05: Sugar Modelling

Module 1: Design for Craft

Module 2: Basic Techniques

Module 3: Pulled Flowers

Module 4: Cutter Flowers and Foliage

Module 5: Arranging and Presenting Petal Paste Flowers

Module 6: Assessment

7112: Sugar Decoration

Module 1: Design for Craft

Module 2: Creative Work with Sugar Mediums

Module 3: Marzipan Modelling

Module 4: Working with Sugarpaste

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