COURSES
Sugar Works - Sugarpaste Modelling
Course code: CERTSW
Courses: Certificate in Sugar Works
Fees: HKD 13400
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Course code: CERTSW

Course Code:
SUGMOD

Courses: Sugar Works - Sugarpaste Modelling

Fees: $2,650

Miscellaneous Fees:

  • $350 deposit for Uniform x 1 set and Insurance
  • $350 for Purchasing Sugar Works Tools, Utensils and Consumable in the lesson and finished products to be taken home

Start Date: 08/07/2017 and 15/07/2017 (Every Saturday)

Registration Code: sugmod20170708

6 hours per lesson
Saturday
10:30 – 16:30

 

Introduction:
This course will help students advance into another level of being a Pastry Chef with a unique skills of sugar works. This will conclude and complete all courses for becoming a classic Pastry Professional.

 

Contents: This course you can learn how to:

 

Part 1: Sugarpaste Modelling - Two Ties

  • Cover cake with sugarpaste
  • Carve and sharp the Cake with sugarpaste
  • Make a different frills, ruffles, rose and drapes
  • Make the swan with sugar paste
  • Shape Modelling Figures
  • Set up two ties cakes

Part 2: Royal Icing

  • Covering the board and dummy with royal icing
  • Piping Techniques
    1. Scrolls and Trellis work
    2. Simple Flowers piped with petal tube
    3. Over pipping
  • Icing Run-outs collars
  • Brush embroiders
  • Extension Work
  • Side Decorations
You will be working on 2 ties dummy cakes that you will take home upon completion of the course.

Part 3: Dummy and Real Cake - Three Ties Sugar Flowers Cake

  • Cover cake with sugarpaste
  • Make the flower gum paste
  • Stencil a cake
  • Make different types of sugar flowers such as Rose, Calla Lily, Bell Orchid, Black berries, sweet pea, Rose leaves
  • Use petal dust to coloring flowers
  • Make flower arrangement
  • Set up a three ties cakes
You will be working on 2 ties dummy and 1 tie real cake that you will take home upon completion of the course.

Instructor: 

Hanny Chan has been producing and training industry professionals’ sugar works. She graduates from numerous famous school for pastry and sugar works.

 

Course Arrangement:
**This course has been carefully designed for the beginners at all levels
2 Lessons, 6 hours per lesson

Medium of Instruction: Cantonese (supplement with English and French terminology)

Maximum no: 12

Assessment: N/A

Awards: Attendance 

 

Passing Requirement:
In order to pass, a student should pass the Lesson 11 practicum with 90% attendance.  For those who cannot meet the above requirement will be issued the “Attendance Certificate”

 

Entry Requirement: N/A

 

Re-assessment Arrangement: For those who fail, has the right to apply for re-taking the practical assessment at the cost of HKD900 and arranged with the next group. This is valid for 6 months starting from the date which the course ends.





 

Application:

Contact Us


Hong Kong Culinary Academy

1/F, Block C, Cho Yiu Centre,
Cho Yiu Chuen,
6 King Cho Road,
Kwai Chung, Hong Kong

Monday – Friday (0900 – 2000), Saturday (0900 – 1600)
Sunday & public holidays (closed)

TEL: 2156 0612/2156 0610

FAX: 3747 7844
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