Wilton Course 3
|monetization_on $325.00||Advanced||place Serangoon Studio|
|8 seats left!|
|4 sessions total|
26/09/2019, 10am - 1pm
30/09/2019, 10am - 1pm
03/10/2019, 10am - 1pm
07/10/2019, 10am - 1pm
WILTON COURSE 3 - FLOWERS AND CAKE DESIGNS
Expand your skills by learning how to handle fondant and gum paste in this course and create shapes, borders, and flowers. You will also be able to use fondant to cover a cake and make use of all the techniques taught previously to add onto your current project.
- How to prepare and colour your gum pastes and fondant.
- How to handle and cover a cake with fondant.
- How to create a different type of bows and flowers, including rose, daisy and carnation.
- How to paint on fondant to create magical effects.
- How to design and complete a cake with the shapes and flowers from the course.
Pre-requisite: Course 1
Session: September 26th, 30th and October 3rd, 7th
Duration: 4 sessions of 3 hours each
Type: Cake Decorating
Minimum age: 14 years old
All classes will be conducted in English.
Equipment, tools, ingredients, apron and boxes will be provided.
Official Wilton Course 1 Kit will be given to students.
Bring a pen for taking notes.
Students will receive a certificate of merit upon completion of the course.
An All Star certificate is awarded to a student who has completed Course 1, 2, 3 and one Wilton Project Class.
SkillsFuture: Please submit your application directly to SkillsFuture: http://www.skillsfuture.sg/credit (Code: CRS-N-0040751) before the start of class.
WILTON TERMS AND CONDITIONS
Minimum age: 14 years old
Wilton Certificate is awarded only for FULL Attendance and work assessed by the WMI Instructor to be up to minimum expectation
Only paid and registered participants may join the class.
Class starts on time. If class has already started for 20 mins or more, latecomers will not be admitted to the class. No refunds will be given.
All remaining ingredients and tools are to remain in the baking studio.
Participants are required to wash up during and after class. General housekeeping is expected of each participant.
General social etiquette and decorum during class is expected from each participant.
Classes may be cancelled two days before class start date due to the following reasons:
a. Minimum number of students is not attained.
b. Chef/ Instructor can no longer make it for class.
In the event that class is cancelled, an email will be sent to inform of the cancellation. A full refund will be given.
Refund or transfer of class on course date is strictly not allowed except for the following reasons:
a. On medical grounds with an medical certificate (MC) with the same date as class date. MC must be emailed to email@example.com within three (3) working days. No further refund or transfer of course will be entertained after the three (3) working days grace period.
b. On compassionate grounds.
Refund process is dependent on the mode of payment used.
a. Paid by Cash – Refund by cheque or bank transfer. This will take about 3-5 working days
b. Paid by Paypal/Visa/Mastercard – Refund will take 5-7working days.
c. Paid by Credit Card – Refund will be reflected on next credit card statement.
Chef Mong (WMI)
She has been teaching cake decoration and conducting culinary classes for the past 10 years in various establishment like Phoon Huat, Miele and community centres. Some of her featured works include a cake commissioned by St Vincent De Paul's church for its 120th anniversary, which appeared on the front page of the Straits Times. She has also been feature in Channel 8 "处处有艺术". Chef Mong discovered her passion in cakes and pastries while living in Hong Kong. She advanced her passion and skills by attending the Wilton Masters Course in United States and became a Wilton Method Instructor achieving the milestone of having taught 250 students. She also under went more technical training in UK with Squires Kitchen, PME and Le Cordon Bleu. Being very much a foodie and a mother to a voracious family of five, Chef Mong continuously strives to hone her culinary skills, most of which to placate the taste buds of her discerning daughters and fastidious husband.