Fabricate Chocolate Decorations
Training Provider: Asian Culinary Institute of Singapore
Course Reference: TGS-2025057431
S$541
Original: S$1,082
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About This Course
This competency unit provides learners with essential knowledge and skills in fabricating chocolate decorations. Participants will learn chocolate tempering, molding, and various decorative techniques to create professional-quality chocolate pieces. The course emphasizes hands-on practice with different chocolates and tools, enabling learners to craft elegant designs that enhance desserts and pastries. By mastering these techniques, students will develop both creativity and precision needed in pastry and confectionery arts. This unit is ideal for aspiring chefs and culinary enthusiasts aiming to elevate their skills in chocolate decoration.
What You'll Learn
Participants will learn to:
• Assemble tools and equipment for chocolate decorations
• Measure, prepare and check the quality of ingredients for chocolate decorations
• Temper chocolates using various methods which may include tempering, seedling, tabling
• Mould and pipe chocolate
• Assemble chocolate decorations
• Present finished products or store appropriately to prolong shelf life in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements.
• Assemble tools and equipment for chocolate decorations
• Measure, prepare and check the quality of ingredients for chocolate decorations
• Temper chocolates using various methods which may include tempering, seedling, tabling
• Mould and pipe chocolate
• Assemble chocolate decorations
• Present finished products or store appropriately to prolong shelf life in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements.
Entry Requirements
Lower Secondary
Course Details
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