[vc_row type=”in_container” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ width=”1/1″][vc_column_text]The PME Professional Diploma course with Samantha of Swissybuns is held at Sugarshack in Queensbury, London.

The course is composed of 3 modules running over either 6 separate classes in the daytime, 8 classes in the evening, 5 consecutive intensive classes or a complete course booking of 75 hours with 121 personal tuition.

Modules consist of 25 hours tuition and further completion of follow up work at home (practice)  and in order to be appraised for the PME Professional Diploma Masters Certificate you will need to complete all 3 modules in:
Sugarpaste, Royal Icing and Sugar Flowers[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ width=”1/1″][vc_column_text]On satisfactory completion of each module a PME Certificate will be awarded, once you have completed all 3 modules you will receive your PME Professional Diploma Masters Certificate. This is an internationally recognised award.

Please note that full tutorial time must be completed on each course to be eligible for the Masters award.

[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ width=”1/1″][vc_text_separator title=”Course Descriptions ” title_align=”separator_align_left” color=”custom” border_width=”5″ accent_color=”#f094bb”][vc_row_inner][vc_column_inner column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ width=”1/3″][vc_column_text]Royal Icing Module

Basic Techniques

Coating, Templates & Scroll Borders

Runout/ Colourflow Collars & Motifs

Extension Borders & Lace Designs

Brush Embroidery

Cake Balance & Multi Tiered Cakes

Packaging, Transport & Delivery Costs

Pricing Guidelines

Delivery charges

Assembly & Presentation[/vc_column_text][/vc_column_inner][vc_column_inner column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ width=”1/3″][vc_column_text]Sugar Flowers Module

Basic Techniques

Unwired & Wired Flowers

Fantasy Flowers, Roses, Orchids, Lillies, Gerbera,

Chrysanthemums, Freesia, Black Berries

Seasonal Flowers, alternatives to sugar flowers, arranging sugar flowers,

Costing & Pricing[/vc_column_text][/vc_column_inner][vc_column_inner column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ width=”1/3″][vc_column_text]Sugarpaste Module

Basic Sugarpaste Techniques

Coating, Crimping & Embossing

Fabric Effects, Textured Drapes, Frills & Ribbons

Bows & Sugar Embroidery

Modelling Fun Figures

Textures, Inlay & Appliqué

Basic Cake Carving

Stacked Cake, Design & Handling

Designing Celebration Cakes & Colour Balance

Basic Business Guidelines

Copyright & License[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row type=”in_container” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ width=”1/1″][vc_text_separator title=”Student Skill Level” title_align=”separator_align_left” color=”custom” border_width=”5″ accent_color=”#f094bb”][vc_column_text]This course is suitable for any student skill level, From beginners to intermediate and suitable for those who have completed The Wilton Method Classes or The Introduction to Sugar Flowers, Sugarpaste or Royal Icing Classes.

All students will have to bring in some tools of their own but they will receive a kit box and course book to accompany each module.

This course includes the “Professional Business Approach’ section aimed to help anyone interested in starting up their own cake decorating business. The books are only available to students participating in the PME courses.[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ width=”1/1″][vc_text_separator title=”PME Module Kitbox Contents” title_align=”separator_align_left” color=”custom” border_width=”5″ accent_color=”#f094bb”][/vc_column][/vc_row][vc_row type=”in_container” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ width=”1/3″]

Royal Icing Kit includes:

  • 16″ steel icing ruler,
  • large straight palette knife,
  • 8″ premier icing bag,
  • 4 x patterned edge scrapers,
  • plain edge scraper,
  • 5 x disposable piping bags,
  • piping bag coupler,
  • icing flower nail,
  • small icing nozzle box (holds up to 27 tips),
  • 10 piping nozzles:
  • No 1 fine line
  • No 1.5 fine line,
  • No 2 writer,
  • No 8 star,
  • No 17 pressure piping,
  • No 42 rope,
  • No 44 rope,
  • No 51 medium leaf,
  • No 55 chrysanthemum and
  • No 54s ambidextrous petal.
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Sugar Flowers Kit includes:

  • ball tool,
  • leaf veining tool,
  • 5/6 star serrated cone tool,
  • 70mm gerbera / daisy plunger cutter,
  • 40mm rose leaf plunger cutter,
  • 28mm ivy leaf plunger cutter,
  • 6mm small blossom plunger cutter,
  • 75mm petal cutter,
  • lily plunger cutter set (2 piece),
  • 35mm freesia cutter,
  • 23mm calyx cutter,
  • metal cymbidium orchid cutter set (2 piece),
  • metal cattleya orchid cutter set (3 piece),
  • 60mm calyx cutter,
  • honeysuckle cutter set (3 piece) and
  • carnation cutter set (3 piece) cutter.
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Sugarpaste Kit includes:

  • 1 straight edge sugarpaste smoother,
  • 1 pair of marzipan spacers,
  • 1 small straight palette knife,
  • 1 needle scriber,
  • 1 bulbulous cone and design wheeler tools,
  • 1 polka dot texture mat,
  • 1 3½” creative plaque cutter,
  • 1 5″ fluted oval cutter,
  • 1 3″ teddy bear cutter,
  • 1 closed curve serrated crimper,
  • 1 45mm butterfly plunger cutter,
  • 1 6mm diamond plunger cutter,
  • and 1 straight / endless frill cutter
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