Chocolate & Sugar Artistry

This course is built upon Patissier techniques acquired in previous courses, which will allow the student to study the more intricate aspects of baking and the patisserie arts. The student will have the opportunity to create more complicated and intricate cakes such as tiered celebration cakes, display items and artistic showpieces produced with chocolate, boiled sugar, gum paste and pastillage.

Contact parttimestudies@fanshawec.ca to learn more about this course and future offerings.