COURSES
Certificate in Sugar Works
Course code: CERTSW
Courses: Certificate in Sugar Works
Fees: HKD 13400
- - - - - - - - - - - - - - - -
Registration Code: certsw20180714 (Sat)    
2018/07/14 - 2018/10/06     Time: 10:30am-4:30pm
(07/14, 07/21, 07/28, 08/04, 08/11, 08/18, 08/25, 09/01, 09/22, 09/29, 10/06)
Registration Code: certsw20180922 (Sat)    
2018/09/22 - 2018/12/01     Time: 10:30am-4:30pm
(09/22, 09/29, 10/06, 10/13, 10/20, 10/27, 11/03, 11/10, 11/17, 11/24, 12/01)
Registration Code: certsw20181110 (Sat)    
2018/09/22 - 2018/12/01     Time: 10:30am-4:30pm
(09/22, 09/29, 10/06, 10/13, 10/20, 10/27, 11/03, 11/10, 11/17, 11/24, 12/01)
Course code: CERTSW

Course Code:
SUGMOD

Courses: Sugar Works - Sugarpaste Modelling

Fees: $13,400

Miscellaneous Fees:

  • $900 for Uniform x 1 set , Insurance, Tools, Utensils and Consumable

Start Date: 22/09/2018 (Every Saturday)

Registration Code: sugmod20180303

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 - Two Ties

  • 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
  • Set up a two ties cakes

Part 3: Sugar Flowers - Three Ties

  • 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
All 3 Parts will be working on dummy cakes 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
11 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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