Artistry in Patisserie & Confectionery

Oswestry, England

School Introduction

The school has complete access to the State of the Art Resources of: Yale College of Wrexham, who have excellent facilities and resources for courses.

The acclaimed courses in confectionery and patisserie throughout the world leading to a recognised qualification equivalent to NVQ iii and iv.

Our courses take in all aspects of:-
* Sugar boiling skills: - pouring, piping, pulling, spinning & blowing.
* Chocolate: - tempering techniques, lining, moulding, liqueurs centres
dipping, modelling work, classical desserts, gateaux and patisseries.
* Pastillage modelling: - using various media and producing, churches,
caskets, weaved baskets, flowers, windmills, to mention just a few.
* Marzipan work: - Production of boiled marzipan, modelling for centre
pieces, after dinner sweets.
* Specialised gateaux and patisserie decorating, suitable for special
celebration and erotic designs, incorporating boiled sugar, chocolate
marzipan and pastillage.

The practical aspects of our courses will cover the teaching of all aspects and to give a clear understanding of the basic information of confectionery, patisserie and bakery techniques. Designed to encourage and motivate more varied complexity of skills; it wold also prove of great value to the practicing confectioner, as well as the ambitious house person.

We are fully equipped with utensils and facilities to accommodtae 8 to 10 candidates on each course and also facilities to travel anywhere around the world for anyone interested in our skills.

The manuals produced and published by the Nicolellos are also well internationally recognised and used by most students attending catering and confectionery courses.

* "THE NEW MANUAL IN PATISSERIE AND CONFECTIONERY" £15.00
A complete guide to basic and advanced techniques for the confectioner and patissier.
* "THE NEW MANUAL IN THE ART OF SUGAR BOILING" £22.00
Complete information and step by step coloured illustrations focusing ibn absic and advanced techniques in the art of sugar boiling.

Background Data

Total Enrollment: 10 to 12
Acceptance Rate: 95%%
Degrees/Certificates: Equivalent to City & Guilds qualifications
Accreditation: City & Guilds of London institute

Schedule & Fees

The couses fees are charged in accordance to the subject and per day of attendance: £ 150.00 (284.00 USD)
£ 200.00 (378.00 USD)

Dates can be arranged to suit the individual according to requirement and number of days attending each course.

Facilities

The school:- " ARTISTRY IN CONFECTIONERY AND PATISSERIE"
has complete access to the State of the art resources of Yale College of Wrexham.
Fully equipped kitchen with up to date technology and facilities to suit all requirements related to art of confectionery and patisserie.

Admission Requirements

The courses are open to anyone with interest to learn the art of confectionery and patisserie skills.

Faculty

The co. founderS of the ARTISTRY, Ildo & Maureen Nicolello, have been working in hotels, bakeries and lecturing the art since 1953 and teachng in technical colleges since 1965.
Have travel extensively to most colleges in the British Isles and recently a tour of South Africa and India.

Special Courses & Features

Contact Info

Artistry in Patisserie & Confectionery
61 Monkmoor Road
Oswestry
Shropshire
SY11 2JQ

Tel 01691-659981
Fax

http://www.confectionerypatisserie.com