Gelatine Creation for Professionals
Training Provider: WONG FONG ACADEMY PTE. LTD.
Course Reference: TGS-2024052129
S$375
Original: S$750
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About This Course
No-bake Cheesecake is a popular dessert in Singapore due to its refreshing nature and lighter texture, making it an ideal treat for our warm climate. 3D Jelly, with its impressive and intricate designs, never fails to captivate everyone. In this course, we will guide you through the process of combining these two delightful desserts to create visually stunning and delicious desserts.
What You'll Learn
LU1 – The Ingredients: Learners are introduced to a range of common/popular specialty cuisines and their ingredients to have a general overview. Learners are then introduced to the specialty cuisine that this course will focus on, the innovative 3D Gelatine Cheesecake. The first step to create this dessert is to know the ingredients and their characteristics. This foundational knowledge is crucial for achieving the desired texture, flavour, and intricate 3D piping that define a successful gelatine cheesecake.
LU2 – Make the Cheesecake: Building on their knowledge of the ingredients, learners will proceed to the hands-on creation of the cheesecake, focusing on its three key components: the crust, the filling, and the gelatine canvas. Each component requires specific handling techniques, which the Trainer will demonstrate sequentially. Learners will then practice these techniques to master the art of assembling a perfect cheesecake.
LU3 – Decorate the Gelatine: Once the gelatine canvas has fully set, learners will progress to the decoration stage. This unit focuses on mastering the art of 3D jelly piping, a technique used to create intricate floral designs within the canvas. The step makes the gelatine cheesecake unique because it requires precision and control to direct the jelly's flow, along with the layering and shading methods that impart a three-dimensional appearance to the designs. Learners will explore a variety of patterns to build a diverse skill set in this specialized culinary art.
LU4 – Present the Cheesecake: In the final unit, learners will master the art of dessert presentation. Moving beyond traditional cake pans, they will explore a variety of containers and decorative elements to elevate the visual appeal of their cheesecake. This unit not only focuses on creating aesthetically pleasing presentations but also delves into cultural considerations, ensuring that each dessert is showcased in a way that respects diverse tradition.
LU2 – Make the Cheesecake: Building on their knowledge of the ingredients, learners will proceed to the hands-on creation of the cheesecake, focusing on its three key components: the crust, the filling, and the gelatine canvas. Each component requires specific handling techniques, which the Trainer will demonstrate sequentially. Learners will then practice these techniques to master the art of assembling a perfect cheesecake.
LU3 – Decorate the Gelatine: Once the gelatine canvas has fully set, learners will progress to the decoration stage. This unit focuses on mastering the art of 3D jelly piping, a technique used to create intricate floral designs within the canvas. The step makes the gelatine cheesecake unique because it requires precision and control to direct the jelly's flow, along with the layering and shading methods that impart a three-dimensional appearance to the designs. Learners will explore a variety of patterns to build a diverse skill set in this specialized culinary art.
LU4 – Present the Cheesecake: In the final unit, learners will master the art of dessert presentation. Moving beyond traditional cake pans, they will explore a variety of containers and decorative elements to elevate the visual appeal of their cheesecake. This unit not only focuses on creating aesthetically pleasing presentations but also delves into cultural considerations, ensuring that each dessert is showcased in a way that respects diverse tradition.
Entry Requirements
Language and Literacy: Able to read, write and communicate in English.
Minimum education: at least Secondary school
Target age group: At least 21 years old.
Learners should be keen to learn how to make this visually stunning and delicious dessert. No prior experience is required.
Course Details
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