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.
- 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