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Explore the techniques used to create themed showpieces. The course will cover advanced techniques such as casting, pulling, blowing, mould making, complimentary colour design schemes, floral arts, symmetry, presentation staging and storage.

This professional course is aimed at those looking to develop their artistic skills in a practical environment.

Content of our Sugar Art Essentials Techniques course:


Maximum of 8 participants working at their own station.

 

Key information

Duration: 9 hours per day (including breaks) | 3 days
Price: £750
Included in the fees: All ingredients, equipment, a handout, an apron and tea towel. However you will need to provide a chefs jacket, trousers and safety shoes to wear during classes.
Entry Requirements: Prior kitchen experience or professional certification is required, and sugar work experience is recommended but not essential.

 

Next course dates:

Course Details

  • Course Content

    Our London school houses dedicated pâtisserie kitchens featuring professional equipment such as induction hobs, market leading mixers and caesarstone work surfaces.

    In this specialist professional course, you will develop the artistic skills in a practical environment.

    Core content:

    • Introduction to sugar cooking
    • Introduction to sugar pulling
    • Production of sugar flowers
    • Production of sugar ribbons/rubans
    • Storage and use of drying agent
    • Introduction to sugar casting, poured sugar and silicone mould usage
    • Assembly techniques, eye line and balance, practicality and layout
    • Final centerpiece assembly using the items previously produced
    • Storage and display techniques

    As a participant of Le Cordon Bleu London’s Sugar Art Essentials Techniques course, you are supplied with all the ingredients and equipment needed during each session, and everything you create is yours to take home at the end of the day. However you will need to provide a chefs jacket, trousers and safety shoes to wear during classes.

  • Who is the programme for?

    We welcome students from a variety of different educational and occupational backgrounds, although prior kitchen experience is required, and sugar work experience is recommended but not essential.

    Students who have studied the Diplôme de Pâtisseries at Le Cordon Bleu welcome.

  • Course Dates and Apply

    Term Dates & Prices

    Select a date
    2019
    Mar 20, 2019 - Mar 22, 2019 ( Standard )
    £ 750.00
    Sep 16, 2019 - Sep 18, 2019 ( Standard )
    £ 750.00

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