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AIBTM Sugar Master Class

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BAKERY COURSES

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Course Commences:

June 13-17, 2017

About Course:

In this hands on and interactive workshop you will learn all the foundation skills Review, improve and build on your foundation skills by taking the next step to mastering the art of sugar work.
In this class there will be an emphasis on technique and high quality results, each student creating their own showpiece considering shine, symmetry and colour combinations.

What you will learn:

  • Working with Isomalt
  • Introduction to pulled ribbon using multiple colours
  • Pulled petals for a large flower
  • Introduction to sugar blowing
  • Assembling techniques
  • Garnishes to finish off your creations
  • Storage of pieces and the use of silica gel.

This four day course provides extended teaching hours to allow sufficient time to practice.

Each student is provided with their own individual workstation and works on his /her own showpiece.

Course Fee:

Rs. 25,000.

Agenda

Day 1:

  • How to weigh, cook and colour sugar
  • Simple casting, moulding and pulling techniques
  • How to assemble a simple showpiece
  • Single coloured ribbon

 Day 2

  • Understand the importance of basic recipe and handling fundamentals
  • Addition of acid
  • Addition of glucose
  • Cooking temperature
  • Handling temperature
  • Gluing sugar components seasonal

 Day 3

  • Working with Isomalt
  • Introduction to pulled ribbon using multiple colours
  • Pulled petals for a large flower

 Day 4

  • Introduction to sugar blowing
  • Assembling techniques
  • Garnishes to finish off your creations
  • Storage of pieces and the use of silica gel.

Day 5 Practice

Cancellation Policy

Substitution: Though, you may substitute participant at any time before the course.

AIBTM reserves the right to cancel this course in the event of insufficient registration or Faculty emergency or any other emergency. If cancellation happens due to any of these reasons, AITBM will make full refund of fee. AIBTM’s liability is limited to only fee refund.

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