6. CERTIFICATE IN CAKE DECORATION AND FONDANT ART

Home » 6. CERTIFICATE IN CAKE DECORATION AND FONDANT ART

ELIGIBILITY & DURATION

Matric To Master

Duration 

3 Months (Theory + Practical)

AWARDING BODY

COURSE OBJECTIVES

The Certificate in cake decorating and fondant art is a comprehensive training program with a specific focus on professional cake decorating and fondant techniques. Three months of intense hands-on training combined with conceptual theoretical and practical knowledge prepares students for a rewarding career in the hospitality and baking sector. COTHM conducts certificate in professional baking in which students are provided with a sound foundation in commercial professional cake decorating and fondant skills.

An intensive cake decorating techniques, making rolled fondant from scratch and using it to cover cakes, gum paste, French butter cream frosting, detailed piping techniques, chocolate decorations specifically tailored for cakes covering, exquisite sugar floristry, mold making methods, and airbrushing skills and Royal Icing details.

Students will learn how to bake and ice cakes with a variety of fondant effects. It will also master the techniques of how to professionally prepare, layer and cover larger cake too. This course certificate provides a practical introduction on the use of various piping media such as royal icing, chocolate, piping jelly, delicate sugar lace pieces, pipe embroidery, filigree work, flounce and frills and sugar paste to design and decorate a cake.

COURSE DETAILS

NUMBERCOURSE TITLE
1Cake emulsions, Chemical reactions in producing of bakery products
2History of Cake Decoration, Development of Cake, Icing and Piping & Decoration
3Cake Construction, Prepare layer cakes
4Basic Piping Skills, Assemble Cakes
5The art of writing
6Royal Icing Design Skills
7Rolled Ice Designing Skills
8Cake Constructions, Brush Embroidery
9Beautiful Butter Cream Boarders, Gum Paste Flowers
10Cake Constructions, Designing The Cake, Messaging, Creative Design, Romantic Design
11Cake Constructions, Modern Designs, Floral Design, Wilton Rose
12Danish Making and types of Pastries

CAREER PROSPECTS

Acquisition of manual skills is stressed. These skills are valuable asset to all students, even to those who eventually, move on to more industrialized and automated production such as in large commercial bakeries.

TUITION FEE & CHARGES

Total Charges: 134,000/- (PKR)

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