Cake Decoration with Chocolate and Praline
About This Course
Provide holistic overview of skillsets needed for a baker. Through understanding of the differences of materials and ingredients and how a selection could impact the delivery of a product.
Differences of confiture and compound chocolate
Types, characteristics and varieties of chocolates and fillings for chocolate artistry and methods to prepare them.
Prepare, produce, set and finish chocolate decorations and pralines
What You'll Learn
Entry Requirements
Estimated Years of Experience:
- No prior experience or knowledge required.
Assumed Attitude:
- Learners are keen to learn a new skillset and aspire to develop themselves in the area of the F&B services.
- Learners should be self-motivated with ability to receive, respond, value, organize and internalise learning.
Assumed Skills and Knowledge
Learners should be able to:
- To read and write English at a proficiency level equivalent to ES WSQ level 3.
- Communicate information effectively and work in a team.
- Plan and organise resources and activities to complete work activities within specific timeframes.
- With basic understanding of baking equipment and ingredients.
- With basic knowledge of pastries making and baking.