Sugar boiling - Pulling and Blowing, sugar spinning
Sugar Boiling, Pulling and Blowing. Sugar spinning.
Sugar Boiling, Pulling and Blowing. Sugar spinning. Confectionery Courses
Artistry in Patisserie and Confectionery. Is proud of it's reputation many years of experience we have achieved in teaching the "Art of Sugar Boiling". Innumerable of professional chefs, confectioners, bakers, house-persons and students have experienced the art of the craft.
During your time with us, you will learn the correct methods of handling boiled sugar also pulling and blowing and spinning sugar. Achieved new skills. which it often believed to be the most tedious technique in Sugar Artistry to master. There is nothing complicated about it, as with so many crafts, its mastery achieved though practice and perseverance.
All the produce made will be yours to take home.
Learning material photographs, CDs of your work will be made available, ingredients and all tools provided, included in the fee;
Artistry in Patisserie and Confectionery issue A "Certificate of Competence" on the completion of the course
Our "One-to-one" tuition system will extensible assist your desires to develop your own ambition and have our complete attention for your ultimate requirements.
All Courses Based on 12 or 18 hours tuition
Hands on practical work
Course programme available on request
Please see our Future planned course dates.
Theory
- Understanding sugars
- History and cultivation
- Sugar confectionery, quality, type and storage.
- Health and safety
- Precaution and safety procedures
- Equipment
- Sugar boiling techniques
- Legislation and code of practice
- Recipes and working techniques
Production
- Poured sugar display
- Piped sugar display
- Croquante centre piece
- Sugar spinning
- Sugar pulling skills
- Sugar blowing skills
- Pulled sugar basket
- Pulled sugar flowers and leaves
- Pulled sugar ribbon
- Completion of basket filled with blown fruits
- Swan lake