Master Cake Decorating Course
About our Program Being in love with confectionary, we support our students all the way by training them in 16 different modules on Baking and Cake decorating with hands on practical experience. Part of this program (12 modules) has been successfully presented by Nicolette van Niekerk at La Petite Patisserie since 2011, and we are excited to be the new hosts to this master cake decorating program since 2018.
Objective: The core objective of this program is to equip and teach students, entrepreneurs and small business owners alike, the skills required to improve on their existing or non-existing baking and cake decorating skills. We want our students to be able to deliver better quality products to their customers, with outstanding creative design work.
What we offer…Practical and easy learning; Students are immersed in practical hands on exercises, to learn how to successfully bake and decorate a cake. Take a journey with us to learn the latest methods in cake decorating, including piping techniques developed by Joseph Lambeth, the making of realistic looking sugar flowers, working with chocolate, painting on cakes, even gravity defying cakes and much much more. Come and discover the latest techniques used to create amazing decorative designs. Have fun, learning by discovering, and practice techniques that will make your ideas bloom with sugar flowers and fascinate with intricate piping work. Some of these skills are often only covered very briefly with more formal qualifications, but we offer hands on, practical, in depth training on the latest decorating themes and techniques.
Food Science; We also firmly believe in the Skilled Learning initiative enhancing each learning session with the necessary theory related information regarding each subject. Each course relates back to its own subject on food, explaining to the students the food science of baking.
Creativity; We enforce creativity onto our students, not allowing them to follow or copy other’s work, but rather to create their own unique piece of art.
Entrepreneurship: Students are enrolled in another business subject called: Food Service Management, teaching them and also equipping them with enough information on Product planning, marketing in our industry, recipe standardization, recipe calculations, costing per products and per portion as well as how to start, register and manage their own home-based business. Level; This course starts off at a beginner level, and no extensive experience is required. This course is aimed at both professionals, and everyday recreational bakers, that simply want to enhance their skill set. During the course, we work our way up to a more advanced level with theoretical classes as well as loads of practical sessions to refine your skills in the art of cake decorating
Growth and Development; We follow through by following up on them after their studies, encouraging our students to rather create their own brand and stick to their standards always work on their own concepts and be leaders in their field. They do make us proud! After Service; As soon as a student finish our program, they can get a consultation from us on how to further their business or how to start a project plan to market their product. We photograph every creation during their time with us to help build on their portfolios. We refer them to the right people in the food industry that can assist them with setting up a kitchen from home. We help them market their Facebook/website pages from time to time to create awareness.
Course Dates, Times & Venue
DATES: Dates available on booking form.
FULL TIME: Mondays-Fridays (09:00-13:45) Some modules might end earlier/later, no later than 15:00)
VENUE: 15 De Tyger road Schoongezicht Durbanville Cape Town
Pricing and Payment TermsAll pricing available on booking form Beginners: (7 days/2 weeks) – only 2 seats available
Intermediate: (10 days/2 weeks) – only 2 seats available
Advanced: (8 days/2 weeks) – only 2 seats available
A non refundable deposit of 50% needed to secure your place.The balance is payable 14 days/2 weeks before the course commences.
*Please read our full terms and conditions, also available on our website, www.cuppacakesbymichelle.co.za
Course Modules:
Beginners Level
MCD1: Basics of baking: Bake, fill, ganache a cake with sharp edges (1 day course)
MCD2: Beginners in Cake Decorating: Basic piping & Small Flowers; Cover with fondant, sharp edges, make small flowers and learn basic piping skills. (2 Day course)
MCD3: Cupcakes and Biscuits, learn how to bake & decorate cupcakes, stencil and flood biscuits. (2 Day course)
MCD4: Food service Management (1 Day course) MCD5: Roses, small to Large (1 Day course)
Intermediate Level
MCD6: Basic figurine sculpting and novelty cakes (2 day course)
MCD7: Chocolate ganache, drip cakes, chocolate collars (1 Day course)
MCD8: Wired Flowers; Poppy, Lilly & Hibiscus (2 Day course)
MCD9: Haute Couture Styled Cakes, Fabric techniques with fondant; two tier. (2 Day course)
MCD10: Wafer paper flowers; Anemone, Dahlia & Ranunculus (1 day course)
MCD11: Textured Cakes, Learn how to create different textures with fondant, 3 tier. (2 day course)
Advanced Level
* PLEASE NOTE: You need to be equipped with the basic decorating skills to enroll for these modules.
MCD12: Advanced Piping, 3 Dimensional piping with royal icing (2 day course)
MCD13: Buttercream cakes and flowers, learn how to pipe blossoms, Daisy, Roses, ranunculus and foliage (1 day course)
MCD14: Painting on cakes, painting of basic flowers and leafs.(1day course)
MCD15: Sculpted cakes/3D cakes, Carving and sculpting a 3 dimensional cake (2 day course)
MCD16: Gravity defying cakes, cakes in mid air! (2 day course)
*Students enrolling in 5 or more modules will qualify for a 5% discount.
*Students enrolling fulltime (Module 1-16) for the whole course will qualify for a 10% discount.
Included in the Course fees:
Embroided apron (Full time students only)
Training manuals/notes for each module
Basic recipes booklet (Full time students only)
Operational spreadsheets/templates
All ingredients are included as well as fresh cakes or dummies to practice on depending on the module.
**All tools and equipment stays the property of the CuppaCakes. Please do not take them home with you. Should an item be broken, lost or needs to be replaced, CuppaCakes holds the right to invoice the student for the replacement value accordingly.
Dress code:
This is a food environment. Please respect that, as well as your fellow students and make sure to dress professionally. No shorts, open shoes, high heels, low cut tops or short skirts are allowed. Please dress in closed shoes such as sneakers / pumps as we work with sharp tools that might fall from a bench. Preferably long or three-quarter pants and t-shirt or closed shirts at all times. If you have a chef’s jacket you are welcome to bring it with. Nails must be cut short and neat for hygiene purposes. Long hair must please be tied back during class. Please refrain from wearing jewelry during practical sessions, specially rings, as it can fall into unbaked goods or get lost. Aprons and chefs jackets must be clean at all times.
Cleaning of the classroom:
ALL students will be responsible for cleaning the studio before the end of class. Although each student will be responsible for his/her own workstation every day, the general classroom area will be cleaned by the ALL students. Please do not leave the classroom leaving dirty dishes, benches and food behind. All ingredients, icings/fondant must be properly covered or packed away for the next class.
Refreshments/Lunch:
Refreshments in the form of Coffee & Tea will be available per class, as well as small snacks like Rusks/ Muffins or Fresh Fruit. The Coffee station must be kept clean and neat at all times. No lunch will be provided, students are welcome to bring their own snacks or lunches with to class.
Certificate of Completion :
The student will be assessed by the facilitator and be moderated at the end of the course. No single Certificates will be issued per module. All full time Certificate students will receive their Certificates at the end of the course period via a small graduation ceremony. Students that were not found Competent by the Facilitator within the specific given time, will be re-assessed after a feedback session with the student as well as more time or (paid) classes given to achieve Competency. Please read our terms and conditions carefully before enrolling into any course/module as we accept with enrollment that you have read our terms thoroughly.
We are looking forward to having you at our Studio!!
