Professional >> Chocolate, Decorating & 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, including a variety of chocolate flowers. The workshop 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: $475.00

Materials Fee: $25.00

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Learn the tips and tricks for creating perfect gum paste Peonies, Roses, Morning Glories, hand cut filler flowers and foliage. Practice wiring and moulding of petals and foliage, making flowers without cutters plus arranging the flowers into bouquets. Be guided under Chef Cleary’s instruction to expertly color your finished pieces and how to artistically place them onto your cake. Intermediate decorating skills required.

Start date: 08/17/17

End date: 08/18/17

2 sessions.

Weekly - Thu, Fri 8:00 AM - 5:00 PM (8/17/2017-8/18/2017)

Instructor : Greg Cleary 

Room :  PBA 102

Class Fee: $450.00

Materials Fee: $30.00

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