Professional >> Chocolate & Sugar

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Classes relating to Food and Wine
In this two-day workshop gain tips for making soft, medium and firm textured Ganaches in molded, piped and rolled form. Chocolates will be finished in traditional and modern techniques to achieve an appetizing appearance. The second day of the workshop will focus on quick and easy decoration techniques for desserts, pastries and petit fours. Course is designed for industry professionals who have experience tempering chocolate and making pralines. Lunch will be included both days.

Start date: 06/24/17

End date: 06/25/17

2 sessions.

Weekly - Sat, Sun 9:00 AM - 5:00 PM (6/24/2017-6/25/2017)

Instructor : Ewald Notter 

Room :  PBA 103

Class Fee: $525.00

Materials Fee: $0.00

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Sugar Art 101 is an introductory course into the art and science of sugar cooking, sugar pulling and other forms of basic sugar manipulations. This class will include proper cooking techniques for sugar, Isomalt and sugar blends as well as aeration (satinizing) of these cooked sugar products. Techniques to be covered include straw sugar, sugar casting, pulled sugar, and bubble sugar. Students will spend time learning and practicing these techniques, and then create decorative pieces showcasing their skills. The number of subjects covered will be based on the overall student progression.      

Start date: 05/27/17

End date: 05/28/17

2 sessions.

Weekly - Sat, Sun 9:00 AM - 5:00 PM (5/27/2017-5/28/2017)

Instructor : Christopher Harris 

Room :  PBA 113

Class Fee: $450.00

Materials Fee: $50.00

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