PME Professional Diploma Course - Royal Icing & Piping Module
July 4th, 11th, 18th, 25th, August 1st, 8th, 15th, 22nd
6pm - 9:30pm
PME PROFESSIONAL DIPLOMA
SUGAR FLOWER module. Skills and topics covered:
Each Module is a minimum of 25 hours duration and is a completely separate course. A diploma certificate will be issued at the end of the course to those students who complete all of the required techniques/projects to a required standard.
This course is designed specifically for anyone anticipating selling cakes either to Family & Friends or as a Commercial Business. A combination of Basic Techniques and Creative Styling, combined with a Professional Business Approach. Learn and understand the tricks of the trade. Pricing Guidelines, Business Essentials & Requirements.
It is not essential to complete all three modules, unless you wish to be awarded the Masters Certificate. The Masters Certificate will only be awarded as and when all Three Modules have been successfully completed.
Class price includes a course kit with the following tools. Yours to keep! :
- course book
- 6" steel icing ruler
- large straight palette knife
- 8" premier icing bag
- 4 x patterned edge scrapers
- plain edge scraper
- 5 disposable piping bags
- Delrin piping bag coupler
- icing flower nail
- small icing nozzle box (holds up to 27 tips)
- 10 piping nozzles: 1 fine line, 1.5 fine line, 2 write, 8 star, 42 rope, 44 rope, 51 medium leaf, 17 pressure piping, 55 chrysanthemum, 54s ambidextrous petal
All supplies and tools provided for use in class. Please bring an apron and pencil and paper if you would like to take notes.