PME Professional Diploma Courses

pmediploma.jpgProfessional courses for professional people – these courses have been designed specifically for those anticipating selling cakes to family and friends or as a commercial business. The courses address basic and advanced cake decorating techniques and creative styling, and also cover the basic business aspects of cake decoration. They are, however, suitable for anyone who wishes to expand their cake decorating skills and knowledge.

The PME Professional Diploma Courses have been developed by Knightsbridge PME of the United Kingdom, one of the world’s leading manufacturers of top quality cake decorating equipment for professionals and hobbyists alike. The PME Professional Diploma Courses are conducted only by authorized PME retailers whose instructors have been trained and approved by Knightsbridge PME. Classes are taught by PME-approved instructor Maria Kovacs.

The course program consists of three modules: Rolled Fondant (Sugarpaste), Sugar Flowers, and Royal Icing & Piping. Each course requires a minimum of 25 hours of instruction; students who complete a course and have demonstrated competency in the subject are eligible to receive a PME Professional Diploma certificate. Each module is a completely separate course, and it is not essential to complete all three modules. Students who have obtained PME Professional Diplomas in each of the three modules (Rolled Fondant, Sugar Flowers, and Royal Icing & Piping) will be awarded a PME Masters Certificate.

Please note that demonstration of competency in the subject area is required for a PME Professional Diploma to be issued. Diplomas will be awarded at the discretion of the instructor, and may require the completion of additional projects beyond those completed in-class.

 

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Rolled Fondant

With rolled fondant, there’s no limit to the incredible decorations you can make for your cakes. This easy-to-use cake covering creates wonderful opportunities for a wide range of celebration, novelty, and wedding cakes. You’ll learn how to handle, cut, and tint fondant; use it to cover a cake and board; and add effects such as ribbon garlands, rope borders, punched strips, inlays, and appliqués. You’ll also create simple and more complex cake toppers and figures. The various methods of stacking and supporting multi-tiered cakes will also be demonstrated and discussed. Professional business approach topics will also be discussed, including colour balance and presentation; cake portions and fondant quantities; pricing guidelines; accepting cake orders, deposits, and payments; and advertising and promotion.

Course topics include:

  • Basic techniques
  • Coating, crimping, and embossing
  • Fabric effects, textured drapes, and frills
  • Ribbons, bows, and sugar embroidery
  • Modelling fun figures
  • Textures, inlay, and appliqué
  • Stacked cake design and handling
  • Designing celebration cakes and colour balance
  • Duration: 5 classes, 5 hours/class
  • Registration: $475.00
  • Level: Intermediate
  • Prerequisite: Introduction to Gum Paste and Fondant or fondant decorating skills
  • Materials: all required decorating tools (over $230 value) are included in the course registration fee

 

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Sugar Flowers

Traditionally, flowers have been an integral part of many cake designs. Creating sugar flowers captures the imagination of many cake decorators. The different techniques, styles, colours, and varieties of flowers offer great opportunity for individual expression and creativity, and allow the sugar artist to strive for as much, or as little, botanical accuracy as they wish. This course demonstrates and explains a wide variety of techniques, ideas, and flowers which will meet the needs of many cake decorators and which can be adapted and perfected by decorators of all skill levels. You'll learn to make incredibly lifelike flowers out of gum paste. A variety of simple flowers and foliage will be taught – roses, gerbera daisies, calla lilies, fantasy flowers – followed by the creation of more complex flowers – a variety of orchids, carnations, sweet peas, hibiscus, petunias, and sunflowers. Professional business approach topics will also be discussed, including using sugar flowers for business, the use of alternative flowers (silk, fresh, and commercially prepared), adding non-edible decorations to enhance floral sprays and arrangements, and sugar flower pricing.

Course topics include:

  • Edible pastes and icings used to create sugar flowers
  • Appliqué flowers and floral plaques
  • Simple roses and blossoms
  • Calyx flowers and multi-petal layers
  • Flower buds
  • Foliage
  • Traditional roses and lilies
  • Variety of orchids
  • Mexican hat techniques
  • Guidelines for arranging sugar flowers
  • Creating wired arrangements
  • Duration: 5 classes, 5 hours/class
  • Registration: $500.00
  • Level: Intermediate
  • Prerequisite: Introduction to Gum Paste Flowers, Introduction to Gum Paste and Fondant, or gum paste flower making skills
  • Materials: all required decorating tools (over $290 value) are included in the course registration fee

 

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Royal Icing and Piping

Royal icing and piping skills are often considered to be the traditional skills of cake decorating. With the increasing popularity and enthusiasm for rolled fondant, it is easy to assume that piping skills may no longer be important, but for the professional cake designer, they are a vital element that should not be underestimated. For most cake decorators, piping skills are probably one of the most difficult to achieve and, unlike other decorative media, these techniques may require practicing and perfecting over a period of time. In this class, you’ll learn both basic and advanced piping techniques, including Australian stringwork.

Course topics include:

  • Basic and advanced piping techniques
  • Simple piped flowers
  • Brush embroidery ideas
  • Inscriptions, lettering, and numbers
  • Runout and colour flow techniques and borders
  • Collars and extension borders
  • Piped lace techniques
  • Cake balance and multi-tiered cakes
  • Cake assembly, transportation, and presentation
  • Portion sizing
  • Duration: 5 classes, 5 hours/class
  • Registration: $500.00
  • Level: Intermediate
  • Prerequisite: Introduction to Cake Decorating or piping skills
  • Materials: all required piping tips and decorating tools (over $290 value) are included in the course registration fee