Chocolate Bliss
Training Provider: Asian Culinary Institute of Singapore
Course Reference: TGS-2024051773
S$300
Original: S$600
Save S$300
About This Course
This course is designed for bakers and pastry chefs who wish to elevate their pastry skills through the creation of chocolate products. Learners will gain hands-on experience in intermediate pastry techniques in chocolate tempering, chocolate molding, and chocolate enrobing. Learners will also learn how to manage the delicate balance of temperature in chocolate filling creations.
What You'll Learn
Upon completion of this unit, learners will attain knowledge and skills in the following areas:
1. Understanding the science behind temperature and flavour for chocolate applications
2. Master chocolate tempering techniques
3. Master advanced piping and enrobing techniques to create a variety of chocolates
5. Develop skills to troubleshoot common chocolate issues.
1. Understanding the science behind temperature and flavour for chocolate applications
2. Master chocolate tempering techniques
3. Master advanced piping and enrobing techniques to create a variety of chocolates
5. Develop skills to troubleshoot common chocolate issues.
Entry Requirements
Primary School
Course Details
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Note: To apply for this course, visit the SkillsFuture website or contact the training provider directly.
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