Short Courses

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


6 hours


See dates tab for times and dates

What You Learn

Essential components to creating the perfect croissant

Functions of ingredients

The art of laminating

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.

Places Remaining
Date Sunday, 16 Jun 09:30 AM to 03:30 PM
Angliss Restaurant, William Angliss Institute 550 Little Lonsdale Street, Melbourne VIC 3000, Australia
Places Remaining

Take a journey through the art of producing the traditional Viennoiserie favourite - Croissants. 

Learn how to construct traditional, hand rolled, buttery and decadent croissants in this hands-on class; perfect for the beginner (with some kitchen experience) extending through to those who wish to broaden their patisserie skills.

In this compact and comprehensive class, the secrets and techniques of Viennoiserie pastry will be deconstructed, enabling you to create faultless croissants with a professional finish at home.

Learn how to create opulent and sumptuous pastry fillings such as the ubiquitous pain au chocolat.

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.

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

Due to our enviromental sustainability policy William Angliss will no longer provide disposable containers to transport food; please bring suitable containers to take home all you make in class.

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