Short Courses

Learn with the specialist centre for foods, tourism, hospitality and events.

Duration

12 hours

Schedule

Saturday 9.30am - 3.30pm &

Sunday 9.30am - 3.30pm

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What You Learn

Essential components to creating French pastry

Functions of ingredients

Create a professional finish

What You Get

Hands on training

Recipe notes

Certificate of attendance

Materials to Bring

Pen for note taking

Carry bag to transport goods home

Dress Code

Participants are requested to wear flat, enclosed, rubber soled shoes and long trousers for comfort and safety in the kitchens. To ensure food safety procedures are followed, long hair should be tied back and all unnecessary jewellery removed.

Date
Location
Places Remaining
Date Saturday, 28 Oct 09:30 AM to Sunday, 29 Oct 03:30 PM
Location
Angliss Restaurant, William Angliss Institute 550 Little Lonsdale Street, Melbourne VIC 3000, Australia
Places Remaining
10

 

With our Pastry Chef as your guide, take an incredible journey through the art of producing traditional Viennoiserie such as croissants, brioche and Danish.

Designed to develop your skills in constructing authentic sweet French pastries, this class is perfect for the beginner (with some kitchen experience) extending through to those who wish to broaden their patisserie skills.

Learn how to create opulent and sumptuous sweet pastries such as raspberry, pear and chocolate brioches, Danish pastries, pain au chocolat and be instructed in the art of fabricating the traditional hand rolled buttery and decadent Croissant.

The focus of this course will be on the intricate art of lamination in addition to developing the skills necessary for generating flaky multilayered dough.

In this comprehensive, hands on class, the secrets and techniques of sweet French pastry will be revealed and deconstructed, enabling you to create faultless sweet pastries with a professional finish at home.

On completion of this class you will receive a certificate of attendance.

A light lunch is provided for all class participants

Take home all you bake in class

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