Certificatation
Certificate
CERTIFICATE IN THE ART OF CONFECTIONERY
Artistry in Patisserie & Confectionery;s Certificate from the Nicolello's gives proof of competence to the individual in "The Art of Confectionery".
All our courses are tailor made to fit your requirement and designed to provide the knowledge and a solid foundation to achieve practical skills in confectionery. Including up to date presentation of various function of the patisserie with up to date methods and special handling techniques, used in many processes.
We can visit you
We are fully equipped with excellent facilities and resources to visit you and to provide the service to suit your requirement. We are able to accommodate up to 7 students for sugar boiling and up to 12 for all other subjects.
We can cover:-
* Sugar pulling and blowing * Gateaux decorating * Chocolate confectionery
* Fudge and boiled sweets
* Patisserie francaise * Pastillage modelling * Hot & cold desserts * Petits fours
* Plated desserts * Friandises * Cake decorating (Royal icing).
All communication and booking only through the Nicolello's, please.
The Lecturer Ildo Nicolello
Since taken early retirement as Head of Patisserie Bakery Confectionery and Science in 1997. With my wife, Maureen, have since been running internationally acclaimed courses and demonstrations in confectionery and patisserie in the British Isles and throughout the world to a high standard.