Key features of the Cake Fillings Course
- Recognised qualification upon successful completion of the course
- Study from anywhere, anytime, whenever it is convenient for you.
- Get 24/7 support from our Customer Success Team
- Affordable and engaging e-learning study materials
- Study at your own pace from a tablet, PC or smartphone
- Online tutor support when you are in need.
Who is this course for?
There is no experience or previous qualifications required for enrolment on this course. It is available to all students, of all academic backgrounds.
Requirements
Our Cake Fillings Course is fully compatible with any kind of device. Whether you are using Windows computer, Mac, smartphones or tablets, you will get the same experience while learning. Besides that, you will be able to access the course with any kind of internet connection from anywhere at any time without any kind of limitation.
Career Path
After completing this course you will be able to build up accurate knowledge and skills with proper confidence to enrich yourself and brighten up your career in the relevant job market.
Course Curriculum
| Introduction | |||
| Welcome! | 00:02:00 | ||
| A Lesson in Chocolate | 00:07:00 | ||
| Getting Prepared | |||
| Introduction to Equipment | 00:03:00 | ||
| Equipment Checklist | 00:05:00 | ||
| A Variety of Flavor | 00:06:00 | ||
| Mise en Place | 00:02:00 | ||
| Thickeners | |||
| Welcome to Thickeners | 00:01:00 | ||
| Gelatin | 00:04:00 | ||
| A Guide to Using Gelatin | 00:05:00 | ||
| Eggs as Thickeners | 00:02:00 | ||
| A Guide to Eggs in Cake Fillings | 00:05:00 | ||
| Starch Thickeners | 00:02:00 | ||
| A Guide to Starch Thickeners | 00:05:00 | ||
| Fruit Fillings | |||
| Get Started with Fruit Fillings | 00:03:00 | ||
| Apple Compote Method | 00:09:00 | ||
| Compote Guide | 00:05:00 | ||
| Blackberry ClearJel Method | 00:04:00 | ||
| Instant ClearJel Guide | 00:05:00 | ||
| Curd | |||
| Curd Overview | 00:03:00 | ||
| Lemon Rosemary Curd Method | 00:11:00 | ||
| Curd Guide | 00:05:00 | ||
| Pastry Cream | |||
| Pastry Cream Introduction | 00:03:00 | ||
| Basic Pastry Cream Method | 00:10:00 | ||
| Chocolate Pastry Cream Method | 00:02:00 | ||
| Mousseline Cream Method | 00:03:00 | ||
| Diplomat Cream Method | 00:04:00 | ||
| Pastry Cream Guide | 00:05:00 | ||
| Cremeux | |||
| Cremeux Overview | 00:02:00 | ||
| Dark Chocolate Cremeux Method | 00:06:00 | ||
| How to Make Fruit Puree | 00:06:00 | ||
| Strawberry Basil Cremeux Method | 00:05:00 | ||
| Cremeux Guide | 00:05:00 | ||
| Mousse | |||
| An Introduction to Mousse | 00:03:00 | ||
| Peanut Butter Mousse Method | 00:13:00 | ||
| Mousse Guide | 00:05:00 | ||
| Caramel | |||
| Welcome to Caramel | 00:03:00 | ||
| Caramel Method | 00:09:00 | ||
| Caramel Recipe | 00:05:00 | ||
| Crunchy Fillings | |||
| Crunchy Fillings Introduction | 00:03:00 | ||
| Praline Pecan Method | 00:04:00 | ||
| Chocolate Streusel Method | 00:09:00 | ||
| Crunchy Fillings Recipes | 00:05:00 | ||
| Extra Fillings | |||
| Even More Fillings | 00:01:00 | ||
| German Chocolate Filling Method | 00:06:00 | ||
| Vegan Chocolate Ganache Method | 00:04:00 | ||
| Sugar Free Whipped Filling Method | 00:03:00 | ||
| Extra Filling Recipes | 00:05:00 | ||
| How to Fill a Cake | |||
| Option 1 | 00:13:00 | ||
| Option 2 | 00:10:00 | ||
| Option 3 | 00:03:00 | ||
| Conclusion | |||
| Thank You! | 00:02:00 | ||
| Certificate and Transcript | |||
| Order Your Certificates or Transcripts | 00:00:00 | ||
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