The International School of Confectionery Arts was established in 1982 in Zurich, Switzerland by Ewald Notter. The school caters to the needs of pastry chefs and confectionery enthusiasts around the world, offering expert instruction in the art of pulled and blown sugar, and Sugar and Chocolate decoration. Internationally renowned guest instructors teach a variety of specialty classes at the school on a regular basis.
Basic Sugar Decoration
Is an intensive hands-on course that will introduce you to the art of sugar decoration. It starts with the most important factor - Sugar Boiling! Develop basic sugar blowing skills while receiving personal attention. Each day you will be introduced to new techniques as you become more familiar with handling sugar. You will prepare a variety of showpieces at individual workstations using pulled, blown, spun and bubble techniques and using rock, piped, straw, saturated and casting sugar. Create showpieces including one- and two- color ribbons, roses, a blown clown, swans, doves, a straw basket, with fruit and a basic figurine. Techniques that you will be able to easily incorporate into your own personal style of specialty cake, plated dessert and showpiece design will also be taught. All pieces are demonstrated step by step and then made by each participant with our help and guidance.
Chocolate Decoration
Chocolate Decoration introduces you to chocolate decorating techniques, beginning with tempering, handling of couverture and then moving on to the techniques of spraying and cutting, molding and working with modeling chocolate. You will become familiar with all aspects of handling chocolate, from the conception of ideas to finishing touches. Learn how to make artfully styled showpieces finished by spraying with the compressor, using piping bag and colors.
By the end of this course, you will be able to incorporate the techniques you have learned to create beautiful and artful decorations from simple elegant plated desserts to amenity pieces to elaborate showpieces to banquettes, special events and holidays.
Pastillage Course
Do you want to spice your repertoire or are you looking to boost your skills with some decorating work? If that is the case, then join us for this Pastillage course where we will focus on different recipe techniques, cutting out shapes, working with a theme and forming three-demensional effects. This is a great class for enhancing wedding and specialty cakes, amenities plates or just add a elegance to your plated desserts.
Onion shipments last week were 16% below the same week a year ago due almost entirely to a reduction in imports from Mexico. Onion supplies in general could remain restricted into next month until the...
More...
Polish meat pierogi
Posted by: Monika
I'm totally beginner in this. I planning to rent out small place in the food court at local mall. I would like to make there polish food named pierogi with meat. I was thinking if is legal to make this food at home and bring to the food court. I can't...
Read More
Product Spotlight
Shoes for Crews
TITAN for Men
High-Tech SFC III™ Slip-Resistant Outsole
Featherlight Technology
Water resistant
Full grain leather
EnduraMax...
Basic Sugar Decoration
Chocolate Decoration
Pastillage Course
