Part 1


  • Professional Cookery, Hospitality & Events Management

Why take this course?

The aim of this course is to introduce and provide you with techniques in the use of pastillage to make various models in cut out form and also modelling skills to produce wired sugar flowers into a posy/spray.

What you will experience

You will cover the following:

  1. Preparing pastillage for centre piece plaques
  2. Making a selection of wired sugar flowers: carnations, sweet peas, square and round blossom, filler flowers and leaves
  3. Making loops and bows for sprays
  4. Dusting flowers and leaves