Name: Confectionery: Arts in Sweet Making
Price: 11.99 GBP
Availability: InStock

The Baking and Decorating Mini Bundle is where culinary creativity meets structured learning—no sticky messes involved. This bundle delivers a deep dive into cake baking, candy crafting, chocolate basics, and the art of hospitality, all in a format that’s easy to follow and surprisingly sweet on structure.
From sponge techniques to silky truffles, this collection keeps things flavourful yet focused. It’s designed for those who appreciate the finer side of food preparation and enjoy the logic behind ingredients, recipes, and presentation—without needing to turn their kitchen upside down.
Learning Outcomes:
Learn cake structure, ingredients, and temperature balance theory. 
Understand confectionery types and sugar heating stages. 
Explore basic chocolate tempering and cocoa processing concepts. 
Study the principles behind candy design and colour blending. 
Examine food service operations within hospitality and catering. 
Identify presentation techniques that complement baked creations. 
Who is this Course For:
Baking lovers looking to expand their sweet treat knowledge. 
Hospitality learners eager to explore dessert service elements. 
Cake enthusiasts interested in structured recipe-based learning. 
Individuals passionate about confectionery and chocolate styles. 
Beginners wanting an overview of baking and candy creation. 
Students with a flair for dessert composition and presentation. 
Home bakers who enjoy learning through visual and written guidance. 
Creatives exploring artistic expression through edible design. 
Career Path:
Cake Decorator – £23,000/year 
Pastry Chef Assistant – £22,000/year 
Confectioner – £24,500/year 
Chocolate Maker – £25,000/year 
Catering Coordinator – £26,000/year 
Bakery Sales Advisor – £21,500/year

Compete High

Baking and Decorating Mini Bundle

General Admission

Welcome to Confectionery: Arts in Sweet Making. In this course, you&#39;ll learn: <ol style="color: rgb(236, 236, 236); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(236, 236, 236);"><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Introduction to Confectionery:<ul style="color: initial; box-sizing: border-box;" fr-original-style="color: initial;"><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Overview of the history, evolution, and significance of confectionery.</li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Introduction to essential tools, equipment, and ingredients used in sweet making.</li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Basic techniques and principles of confectionery production.</li></ul></li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">World of Candy:<ul style="color: initial; box-sizing: border-box;" fr-original-style="color: initial;"><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Examination of various types of candies including hard candy, gummies, caramels, and more.</li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Exploration of flavor profiles, textures, and cultural significance of different types of candy.</li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Hands-on experience in creating a variety of traditional and modern candies.</li></ul></li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Baked Goods:<ul style="color: initial; box-sizing: border-box;" fr-original-style="color: initial;"><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Study of classic and contemporary baked goods in the realm of confectionery.</li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Techniques for making cookies, pastries, cakes, and other baked treats.</li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Understanding the science behind baking and how to troubleshoot common issues.</li></ul></li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Frozen Desserts:<ul style="color: initial; box-sizing: border-box;" fr-original-style="color: initial;"><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Overview of frozen confections such as ice cream, sorbet, gelato, and frozen yogurt.</li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Techniques for creating smooth textures, incorporating flavors, and balancing sweetness.</li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Exploration of innovative approaches to frozen dessert presentation and decoration.</li></ul></li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Chocolate and Confectionery Coatings:<ul style="color: initial; box-sizing: border-box;" fr-original-style="color: initial;"><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">In-depth study of chocolate including tempering, molding, and enrobing techniques.</li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Introduction to various types of chocolate and cocoa products.</li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Hands-on practice in creating chocolate truffles, bonbons, and other chocolate-based confections.</li></ul></li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Food Safety and Sanitation in Confectionery:<ul style="color: initial; box-sizing: border-box;" fr-original-style="color: initial;"><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Importance of maintaining hygiene and sanitation standards in confectionery production.</li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Understanding food safety regulations and best practices for handling ingredients.</li><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Implementation of proper cleaning and sanitizing procedures to prevent contamination.</li></ul></li></ol>

Welcome to Confectionery: Arts in Sweet Making. In this course, you'll learn:


Introduction to Confectionery:Overview of the history, evolution, and significance of confectionery.Introduction to essential tools, equipment, and ingredients used in sweet making.Basic techniques and principles of confectionery production.
World of Candy:Examination of various types of candies including hard candy, gummies, caramels, and more.Exploration of flavor profiles, textures, and cultural significance of different types of candy.Hands-on experience in creating a variety of traditional and modern candies.
Baked Goods:Study of classic and contemporary baked goods in the realm of confectionery.Techniques for making cookies, pastries, cakes, and other baked treats.Understanding the science behind baking and how to troubleshoot common issues.
Frozen Desserts:Overview of frozen confections such as ice cream, sorbet, gelato, and frozen yogurt.Techniques for creating smooth textures, incorporating flavors, and balancing sweetness.Exploration of innovative approaches to frozen dessert presentation and decoration.
Chocolate and Confectionery Coatings:In-depth study of chocolate including tempering, molding, and enrobing techniques.Introduction to various types of chocolate and cocoa products.Hands-on practice in creating chocolate truffles, bonbons, and other chocolate-based confections.
Food Safety and Sanitation in Confectionery:Importance of maintaining hygiene and sanitation standards in confectionery production.Understanding food safety regulations and best practices for handling ingredients.Implementation of proper cleaning and sanitizing procedures to prevent contamination.

John Academy

Explore the delectable world of confectionery with our comprehensive course! From mastering the art of candy crafting to perfecting baked goods and frozen desserts, delve into chocolate artistry while prioritizing food safety and sanitation. Unlock your sweet-making potential with expert guidance and hands-on practice. Join us today and embark on a journey of culinary creativity!

Confectionery: Arts in Sweet Making

PhysicalFitness

Feature Writing Course Online: Earn Your Feature Writing Diploma

Creativity And Technology

Screenwriting

Functional Skills

Fundamentals of Political Science: Core Concepts

InvestmentManagement

Whistleblowing

Designated safeguarding lead (DSL)

KickboxingTraining

OceanEducation

MartialArtsCommunity

ExcavationMethods

Financial Analysis

Sports Finance

Usability Testing

Marketing Plan

 Theology Course

Database Management Systems

CanineNutrition

Vacuum Packing Benefits: Food Safety and Storage Solutions

LawAndOrder

IT Security for IT Professionals

 Estimate Cost of Construction  Essential Training for Construction Manager

Accredited Henna Brow

HolisticWellness

Emergency Life Support

Contouring

 Marketing in Aromatherapy

Digital Drawing

AttendanceImprovement

SafetyProtocols

Interpretative Phenomenological Analysis: Theory and Research Study

WorkplaceTraining

Resume Building

Functional Skills Maths & English: Introductory Course

Excel Analytics

Garden Maintenance

SecurityOperations

Corporate Taxation

ChildhoodDisorders

English Pronunciation

LegalAnalysis

Christmas Wreath Making

Canine Emergency Care: First Aid & Treatment

TraumaProcessing

RehabilitationTechniques

BeginnerCourse

IOSH

Massage Therapy

Training Management

RetailBanking

Inventory Clerk

Dog Nutrition

Children's Nurse

Vehicle Operation

ChronicIllnessSupport

Travel Writing 

CRM (Customer Relationship Management)

Anatomy

Market Access

ContinuousLearning

Landscaping

Confectionery

Executive Presentation

Mushroom

Sketching

Antenatal

HairArtistry

Brain Research

Martial Arts & Self Defence

Eye Care Education

Legislation

Hostile Environment Awareness Training (HEAT)

NovelWriting

CrimePrevention

IT (Information Technology)

EIA Processes

AutoCAD

CustomerCommunication

Biodynamic Farming and Gardening

Harlem Renaissance

Contribution Margin

Business & Marketing

CulinaryAdventure

Health Education England (HEE)

SeafoodCuisine

Data Protection Officer

Rugby Coaching

 Renewable Energy Engineering Systems 

IndianBeverages

Genomics

ProfessionalSkills

PortfolioDevelopment

CeramicsMastery

Marine Archaeology: Exploration Techniques

ExerciseScience

Painting

Product Line Expansion

Certified SAFe Agilist

2 Courses delivered Online

Baking and Decorating Mini Bundle

By Compete High

Confectionery: Arts in Sweet Making

By John Academy

Educators matching "Candy Craft"

john academy

London