A Touch of Patisserie and Confectionery

£110.00

On this course you will learn to work with different patisserie and confectionary materials, developing  a range of skills and techniques. Using your creative flair with both a classical and contemporary twist you will learn about combining textures, colours and flavours, to include tempering chocolate into chocolate treats, pastillage and making marzipan fruits. This course is aimed at beginners.

This course will help you to work with different materials and equipment including:

  • Marzipan
  • Sugar
  • Chocolate
  • Pastillage
  • Piping
     

Please note: This is not a baking course, for this please refer to our Great British Bake-Off course.
 

Course information is as follows:

Course Day: Wednesday

Course Time6pm-9pm (First session for all cohorts is one hour shorter - 6pm-8pm).

Location:  City College Norwich’s main campus - Ipswich Road. Cooks Club courses are held in the kitchens of the Hotel School in the Cromer building. Map available on our website.

Further info:

  • Please bring along your Chef whites if you have them, if not please bring an apron (a paper hat can be supplied) and wear a long sleeve top and long trousers and covered in shoes for safety.
  • Please bring a plastic container (about the size of a Victoria cake tin) to take your creations home with you.

Please note that courses may be cancelled if minimum numbers are not met.

Please be aware that if you are no longer able to attend your course you will be offered an alternative date where available, however no refunds are available unless this course is cancelled by City College Norwich.

Institution: