Description:

In this course, baking ingredients are the medium for exquisite shapes and designs. Employing the design concepts of shape, balance, structure, colour theory, and texture among others. You will draw on your personal creativity to create beautiful showpieces, decorations and design elements for cake, pastries and individual desserts. Students will develop advanced skills in handling, melting, piping and decorating with chocolate to create various products including truffles, molded candies and chocolate centrepieces. Techniques may include casting and molding techniques, airbrushing, tempering, structural work, among others.