Introduction to sugar


At the end of the training, the trainee will be able to:

  • Implement basic techniques of working the different sugars.
  • Make the cooking and colorations.
  • Make up supports, decorations and dessert pieces for commercial purpose.


  • Learning the basics and working on different sugar techniques: pelletizing, pouring, bubbling, drawing, etc.
  • Study of  cooking techniques and sugar saturation.
  • Realization of drawn sugar, ribbons, elements of decorations.
  • Learning preservation methods and storage of achievements.

Méthodes pédagogiques

  • Individual or group-based support
  • Trainee makes all the recipes with the trainer
  • Documents and theoretical support: recipe booklet
  • Tasting and analysis of productions
  • End of training report