Course design
The course is delivered through our online learning platform, accessible through any internet-connected device. There are no formal deadlines or teaching schedules, meaning you are free to study the course at your own pace.
You are taught through a combination of
- Video lessons
- Online study materials
- Mock exams
- Multiple-choice assessment
How is the course assessed?
To successfully complete the course you must pass an automated, multiple-choice assessment. The assessment is delivered through our online learning platform. You will receive the results of your assessment immediately upon completion.
Will I receive a certificate of completion?
Upon successful completion, you will qualify for the UK and internationally-recognised certification and you can choose to make your achievement formal by obtaining your PDF Certificate at a cost of £9 and Hardcopy Certificate for £15.
Why study this course
Whether you’re an existing practitioner or aspiring professional, this course will enhance your expertise and boost your CV with key skills and an accredited qualification attesting to your knowledge.
The Ultimate Guide to Frostings is open to all, with no formal entry requirements. All you need is a passion for learning, a good understanding of the English language, numeracy and IT, and to be over the age of 16.
Course Curriculum
| Introduction | |||
| 1 Welcome | 00:04:00 | ||
| 2 Equipment | 00:02:00 | ||
| 3 Getting the Right Ingredients | 00:04:00 | ||
| 4 Mise en Place | 00:01:00 | ||
| Glazes | |||
| 5 The Basics of Glazes | 00:02:00 | ||
| 6 Quick Glaze Method | 00:05:00 | ||
| 7 Shiny Glaze Method | 00:05:00 | ||
| Whipped Cream | |||
| 8 The Fundamentals of Whipped Cream | 00:04:00 | ||
| 10 Whipped Cream Method | 00:07:00 | ||
| 11 Stabilized Whipped Cream Method | 00:06:00 | ||
| Royal Icing | |||
| 12 An Introduction to Royal Icing | 00:05:00 | ||
| 13 Meringue Powder Method | 00:06:00 | ||
| 14 Egg White Royal Icing Method | 00:09:00 | ||
| Ganache | |||
| 15 Get Started with Ganache | 00:05:00 | ||
| 16 Dark Chocolate Ganache Methody | 00:07:00 | ||
| 17 Beer Ganache Method | 00:07:00 | ||
| 18 Peanut Butter Ganache Method | 00:07:00 | ||
| 19 Whipped Ganache Method | 00:04:00 | ||
| Buttercream | |||
| 20 Welcome to Buttercream | 00:02:00 | ||
| 21 American Buttercream | 00:03:00 | ||
| 22 American Buttercream Method | 00:09:00 | ||
| 23 Add Flavor to American Buttercream | 00:07:00 | ||
| 24 Crusting Buttercream | 00:04:00 | ||
| 25 Crusting Buttercream Method | 00:07:00 | ||
| 26 Cream Cheese Buttercream | 00:04:00 | ||
| 27 Cream Cheese Buttercream Method | 00:08:00 | ||
| 28 Flavoring Cream Cheese Buttercream | 00:03:00 | ||
| 29 Swiss Meringue Buttercream | 00:03:00 | ||
| 30 Swiss Meringue Buttercream Method | 00:09:00 | ||
| 31 Flavor Possibilities for Swiss Meringue | 00:02:00 | ||
| 32 Italian Meringue Buttercream | 00:02:00 | ||
| 33 Italian Meringue Buttercream Method | 00:09:00 | ||
| 34 Chocolate Buttecream Method | 00:03:00 | ||
| Cooked Frosting | |||
| 35 Old-fashioned Cooked Frostings | 00:01:00 | ||
| 36 7-Minute Frosting | 00:02:00 | ||
| 37 7-Minute Frosting Method | 00:05:00 | ||
| 38 Ermine Frosting | 00:03:00 | ||
| 39 Ermine Frosting Method | 00:10:00 | ||
| 40 Fudge Frosting | 00:02:00 | ||
| 41 Fudge Frosting Method | 00:07:00 | ||
| Suger Pastes | |||
| 42 Getting Started with Sugar Pastes | 00:02:00 | ||
| 43 Marzipan | 00:02:00 | ||
| 44 Marzipan Method | 00:07:00 | ||
| 45 Modeling Chocolate | 00:03:00 | ||
| 46 Modeling Chocolate Method | 00:05:00 | ||
| 47 Rolled Fondant | 00:03:00 | ||
| 48 Marshmallow Fondant Method | 00:06:00 | ||
| 49 Gum Paste | 00:03:00 | ||
| 50 Gum Paste Method | 00:09:00 | ||
| Conclusion | |||
| 51 Thank You! | 00:03:00 | ||
Certificate of Achievement
CPD Accredited Certification
Certification is available –
- In PDF for £2.99
- Hard copy for £8.99
