Programme Content

  • Outline the stages and characteristics of egg whites, cooked sugar
  • Compare between non-diary liquid and dairy cream
  • Name and list the type of chocolate and its characteristics
  • Show the importance of tempering chocolate, heating fondant, monitoring working temperature of chocolate and cream to chocolate ration on consistency of ganache
  • Compare quality standards for butter, whipped cream frosting, meringue, ganache and chocolate glaze

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