Everyone who works with food has a special responsibility for safeguarding the health of consumers and ensure that the food they serve or sell is perfectly safe to eat.

In this course you will learn:

Understanding the principles of health and safety and accident prevention, ability to contribute to any health and safety management system. Understand the importance of risk assessment as a technique for accident and ill health prevention. Understand the responsibilities placed on employers and employees

Understand the hazard, risk and main causes of harm to workers (manual handling, hazardous substances, exposure to noise and vibration)

Understand the importance of following systems, procedures and rules. Understand how individual action can reduce risks to health and safety. Appreciate how workplace equipment and task design affect health and safety

You will be shown a variety of skills which will include splitting and filling and cover a sponge cake, how to marzipan and cover a fruit cake embossing, crimping, free hand piping and run out techniques using royal icing.

You will be taught how to use cutters and moulds, how to work with tappits to create beautiful wording on cake boards and some simple modelling techniques such as bows, hand made roses and fairies. You will be supported throughout the weeks with constant feedback on how to improve and progress. Photographic evidence and written work will be needed to complete a portfolio of your work.

This course is designed to develop and increase your skills and knowledge in cake decorating.  It will give you the opportunity to develop your ideas for cakes and develop your creative flair at an advanced stage. 

You will be shown a variety of skills which will include, splitting and filling cakes, doweling and stacking your cakes safely. Royal icing will be covered off with brush embroidery. Advanced sugar paste work will include ribbon insertion, swags, and appliqué. We will be covering off other topics such as edible lace, modelling chocolate, and stenciling.