課程報名表  Event Registration
JSA糖霜曲奇講師證書課程
日期:24~25/1 (星期一至二)
時間:10:00am - 6:00pm
導師:Peggy Wong (JSA 認可之課程講師)
費用:HK$9,800

JSA Icing Cookie Decorating Certificate Course
Date: 24~25/1 (Monday to Tuesday)
Time: 10:00am - 6:00pm
Instructor: Peggy Wong (JSA Accredited Instructor)
Fee: HK$9,800
Sign in to Google to save your progress. Learn more
課程內容  Class Description
「糖霜曲奇講師證書課程」是一個擁有豐富內容的課程。在12個小時內學員將會做出16件各式風格的作品 (包含大型作品),同時學會61種製作糖霜曲奇所需的技巧。

在課程中除了糖霜的基本技巧之外,將會依序學習曲奇模具的製作、糖霜刷繡技巧、立體翻糖、擠花技巧…等,以及其他看書自學不易的內容,都會確實依序一個個的學習。在最後一堂,會利用所學到的61種技巧製作大型曲奇作為畢業考試作品。在課程之中我們會訓練學員做出可愛、時尚、典雅、少女風、復古風等各式風格的作品。這種訓練方式能讓學員日後也能輕鬆駕馭任何風格,不被局限在特定範圍的作品之中。

此外,課程也會安排讓學員自行設計作品。為了讓大家在畢業之後,在開班或販售用的作品設計上能有屬於自己的原創風格,我們在課程中也會藉由不斷的訓練來累積學員的設計力。

課程時間:6堂課 (共12小時)
課程費用: HK$9,800.00 包括
- 學費 HK$6,000
- 所需材料、道具、課本費用 HK$2,300.00
- 證書認證費用 HK$1,500(包括證書及自行授課用食譜3份)
年會費:HK$300.00(第1年依入會月份按月酌收,JSA現會員不須額外繳費)
*最短可在2日內取得講師資格!

第1堂『〜學習製作糖霜餅乾的基本技巧〜』
吃起來很美味!最適合搭配糖霜的曲奇製作方法
- 糖霜的製作方法
- 糖霜硬度的判別
- 螺旋擠花袋的製作方法
- 糖霜的調色方法
- 糖霜拉線 (piping) 的畫法
- 塗滿
- 濕性拉花 (箭羽紋、毛呢紋、點點、愛心)
首先,基礎是最重要的!為了能做出美味又漂亮的糖霜曲奇,要確實學會基礎技巧!

第2堂『〜學會濕性拉花技巧〜』
- 由鋁片製成的原創曲奇模具製作方法
- 裝飾配件的擺放技巧
- 掌握設計能力 (挑戰原創設計)
- 黑色糖霜的製作方法
- 不會凹陷的塗滿技巧
- 細緻的濕性拉花圖案3種 (豹紋、斑馬紋、長頸鹿紋)
如果能製作原創的模具,再加上獨創的設計,就能做出世界上獨一無二的糖霜曲奇了!

第3堂『〜學會細緻的擠花技巧〜』
- 粉橙色或薄荷綠色等的“嬰兒柔和色”的製作方法
- 製作剪影 (動物、英文大寫字母等)
- 绗棉樣式 (菱格紋) 的塗滿方法
- 讓作品閃閃發亮的方法
- 精緻的蕾絲圖樣 (雙重蕾絲、三重蕾絲、CS蕾絲等)
女生都會喜歡的少女風曲奇!這堂不只學會細緻的擠花技巧,也會做出精緻的糖霜曲奇。此外,學會剪影的技巧後,無論是製作較困難的手繪人物造型曲奇,或是一次要製作大量相同造型的曲奇,都能做得出來!

第4堂『〜學會花嘴擠花技巧〜』
- 4種歐洲復古調顏色 (shabby-chic colour) 的製作方法
- 花朵擠花造型 (雛菊、五瓣花、葉子、胸花)
- 擠出絲帶造型
學會花嘴擠花技巧之後,曲奇真的一下子就變得很可愛了!
無論是添加在服裝、花籃、或是放在方糖上的裝飾・・・糖霜曲奇的造型設計涵蓋的範圍也就變得更廣闊了。所以身為講師,這是個不可或缺的技巧。

第5堂『〜學會翻糖製作技巧〜』
- 藍綠色 (或稱Tiffany Blue) 的調色方法
- 翻糖的取型
- 製作2種立體花邊造型 (時尚花邊、典雅花邊)
- 絲帶的製作方法
- 菱格紋圖案的押花模具
- 翻糖紋路模的使用方法
- 塑型棒及刀的使用方法
- 翻糖塑形海綿的使用方法
- 刷繡畫法 (刺繡風糖霜)
- 鋸齒狀擠花畫法
也有很多人為了學習這些技巧而來報讀JSA的課程,可說是超人氣的設計。
利用稍微有點難度的刺繡風糖霜 (刷繡畫法) 以及翻糖,製作出現在在外國很流行的立體糖霜曲奇!學會藍綠色 (Tiffany Blue) 的調色方法和許多翻糖的技巧之後,對於日後如要製作婚禮相關的禮物或是相關訂單的製作上也很有幫助!

第6堂『〜將設計能力發揮極致〜』
此堂課為畢業考試。使用大型曲奇當作留言板的底板 (為了能長期觀賞所以用翻糖製作),盡可能利用2小時的時間,活用學習到的技巧,製作出個人原創設計的造型糖霜曲奇。

由於這次的作品同時作為畢業考試的評核,所以將會提出幾個必須要完成的題目。
完成的作品也有很多人用作工作室的banner或是社交媒體的profile picture。
通過課程的畢業考試,即代表畢業之後可以立刻以講師身份開班授課 (包括認證課程)。此外,並非只上課就能順利成為講師,必須要通過畢業考試,才代表正式完成整個課程 (若未能通過考試,學員需擇日重考)。

It is a course with rich content. In 12 hours, students will make 16 works of various styles (including giant cookies) and learn 61 skills required to make icing cookies.

In addition to the basic icing knowledge, students will learn aluminium cookie cutter making, brush embroidery, rolled fondant modelling, flowers piping, etc., and other techniques that are not easy to understand by self-learning. In the last class, students will be asked to use all they have learned from the course to make a large message cookie as a graduation examination work. We will teach students to create works of various styles such as cute, modern, elegant, girly, and shabby chic styles in the course. This training method allows students to easily manage any icing cookies in the future without being limited to a specific range of works.

Course Duration: 6 lessons (8 hours in total)
Course Fee: HK$9,800.00 including
- Tuition Fee: HK$6,000
- Ingredients, Tools & Coursebook: HK$2,300.00
- Certification Fee: HK$1,500 (Certificate, free recipe for your own class x 3)
Annual Membership Fee: HK$300.00 (pro-rata charges for the first year, no additional fee is required for current JSA members)
*You can get the Certificate in just 2 days!

Lesson 1 "~Learn the basic skills of making icing cookies~"
You will learn:
- How to make the icing
- Royal icing consistency
- How to make spiral piping bags
- How to colour icing
- How to pipe with icing
- How to flood a cookie with icing
- Wet-on-wet icing techniques (arrow feather, tweed, dots and hearts)
First of all, the foundation is the most important! To make delicious and beautiful icing cookies, you must learn the basic techniques!

Lesson 2 "~Learning the technique of wet drawing~"
You will learn:
- How to make your original cookie cutter with aluminium strips
- How to place decorative accessories on cookies
- Master design capability (challenge original design)
- How to make black icing
- How to prevent dips and craters in the icing
- 3 types of wet-on-wet patterns (leopard, zebra, giraffe)
If you can make a cookie cutter with your original design, you can make your unique icing cookies!

Lesson 3 "~Learn to master intricate piping~"
You will learn:
- How to colour baby pastel colours such as salon pink and baby green
- How to make silhouettes (animal and letter)
- How to make quilting patterns (diamond pattern)
- How to make your icing glossy
- How to pipe intricate lace patterns (double lace, triple lace, CS lace, etc.)
Every girl likes girly cookies! In this lesson, you will learn not only the intricate piping techniques but also some lace patterns. In addition, after learning the silhouettes techniques, you can master any complicated silhouette decorated cookies!

Lesson 4 "~Learn to master flower piping~"
You will learn:
- How to colour four different European shabby-chic colours
- How to pipe flowers (daisy, five-petal flower, leaf, ruffle flower corsage)
- How to pipe ribbons
After learning of flower piping, cookies become more lovely!
Whether putting it on a dress, flower baskets, or sugar cubes, your icing cookies has become broader. So as a lecturer, these are essential techniques.

Lesson 5 "~Decorate cookies using fondant and icing~"
You will learn:
- How to colour teal (or Tiffany Blue)
- How to make fondant die-cutting
- How to make ruffles (stylish ruffles, elegant ruffles)
- How to make ribbons
- How to use impression mats and embossers
- How to use the modelling tools and knife
- How to use the fondant foam pad
- Brush embroidery
- Zigzag piping
Many students come to JSA to learn these techniques. Using brush embroidery and fondant, you can make three-dimensional icing cookies that are very popular worldwide! Also, it is advantageous to make wedding associated gifts after learning how to colour Tiffany Blue!

Lesson 6 "~Master icing cookies~"
Graduation exam. You will need to use a large piece of cookies as a message board (made with fondant for long-lasting), and well manage this 2 hours and apply the techniques you have learned from the course to create a unique original designed cookie.

Some participants use this message board as the banner of their workshop and the profile picture of their social media pages.

Passing the graduation exam means that you can start your classes as a JSA certificated instructor (including certification courses). It does not mean that you will get the certificate after finishing our course. You NEED to pass the graduation exam to become a JSA instructor! (If you don't pass the exam, you need to retake the exam at a later date)

*The coursebooks are available in Chinese only
導師簡介  Instructor's Profile
Peggy is the founder of Blossom Cakes, an expert tutor, professional cake designer, and author of Desserts for the Beginners, Bake a Gift and Gift-in-return, and Fantastic Royal Icing Cookies. Having grown up in the back of her family's food company, she has always been obsessed with cake decorating and baking. Peggy has over 20 years of teaching experience from Japanese Cut Ribbon Flowers, bakery to cake decorating & designs. Despite practical training through apprenticeship and learned from industry masters, she received formal baking training in Haking Wong Technical Institute of Hong Kong.

Peggy is a floral artist, and she received her formal Graphic Design training from the First Institute of Art and Design of Hong Kong. After that, she has completed several Advanced Professional Instructor Certificates, including Japanese Cut Ribbon Flower, Gift Wrapping Art, Wax Flower Making, Creative Ribbon Bonsai, Chinese Knotting and Sogetsu Ikebana of Japan. She has moved into cake decorating in 2003 and is passionate about bringing her love for flowers to as many students as possible. Peggy has served as a judge in numerous international cake competitions. In 2017, she led the Hong Kong team to participate in the Cake Designers World Championship FIPGC in Milan, Italy, while serving as a competition judge. Peggy is an accredited tutor for the PME Professional Diploma Course and was awarded Honorary Five Star Sugar Artist Medal in 2019. She is also an accredited instructor of the JSA certificate course.

Peggy Wong是Blossom Cakes創辦人、專業導師、蛋糕設計師,著有 “新手學甜點”、“點點心思” 和 “Fantastic糖霜曲奇”等烘焙書藉。Peggy生於烘焙世家,由外祖父起數代皆是烘焙業中堅份子,自幼深受薰陶,熱愛烘焙工藝。除跟隨餅房廚師的實戰經驗外,亦曾於香港黃克兢工業學院接受正統的烘焙訓練。

Peggy擁有超過20年的工藝教學經驗,曾教授日本切邊絲帶花藝、西式糕餅製作和蛋糕設計裝飾等課程。Peggy熱愛花藝設計;她畢業於香港大一藝術及設計學院平面設計專業,其後完成了多個專業花藝證書課程,包括日本切邊絲帶花藝一級講師、禮品包裝藝術、蠟花製作、盆景藝術、中國繩結和日本草月流花道。Peggy於2003年投入蛋糕製作及設計領域,將花藝技術融入蛋糕裝飾設計中,並熱衷教授糖花製作技巧。Peggy老師曾是多個大型國際蛋糕比賽的評判,她於2017年更帶領香港代表隊參與意大利米蘭的Cake Designers World Championship FIPGC比賽及該比賽的國際評判團成員。她是英國PME專業文憑課程的認證導師及於2019年獲頒發PME五星糖藝師榮譽勛章。Peggy也是日本JSA講師認證課程的認可講師。
姓名 Name *
聯絡電話  Phone Number *
電郵  Email *
請按下列「SUBMIT」按鍵提交您的報名表!  Please press the "SUBMIT" button below to send your registration form!
我們在收到報名表後會盡快以電郵與您聯絡,並告知課程名額情況和確認收到您的報名訉息。經教室確認留位後,請在三個工作天內繳交相關的費用以確認您的課程名額。謝謝!

Upon receipt your registration form, we will email you advising seat availability after checking course quota. Please deposit or transfer full payment within three working days to confirm your booking upon receipt our reply. Thank you!
Submit
Clear form
Never submit passwords through Google Forms.
This content is neither created nor endorsed by Google. Report Abuse - Terms of Service - Privacy Policy