Course description
This course will allow you to study the convenient way! You decide when and where you learn, at your own pace. Your coursework can be submitted by either post or email, making it easy and hassle-free. You choose whether you want to study this course online or as a paper based hard copy. All your course materials will then be delivered to you by post or email, so it couldn’t be simpler. Our experienced and friendly tutors are there to help you every step of the way by email, so help is only a click away!
Course Content
Unit 1 Chemistry and Baking
- Basic chemistry of baking
- Functions of the main ingredients
- Cake chemistry
- Gluten in baking
Unit 2 Equipment
- Equipment used for baking
- Sieves
- Electric mixers
- Thermometers
- Scales and measurers
- Different types of tins
- Liners
- Cooling racks
- Icing guns and smoothers
- Spacers and levellers
- Dowling, tiers and spacers
- Piping and embellishing
Unit 3 Cake Types and Fillings
- Textures of cakes
- Types of cakes
- Multi-tiered cakes
- Sculpting cakes
- Cupcakes
- Layer cakes
- Cake fillings
Unit 4 Cake Design
- Design a cake from scratch
- Sketching
- Selecting cake types
- Equipment
- Trial and error
- Plan a cake
- Potential obstacles
Unit 5 Icing
- Fondant icing
- Royal Icing
- Butter cream
- Marzipan
- Sugar paste
- Ganache
Unit 6 Sugar Craft
- Introduction to sugar craft
- Piping
- Creating flowers and petals
- Sugar paste
- Modelling paste
- Texture
- Colour visual effects
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