Short Courses

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


6 hours


Please refer to dates tab

What You Learn

Key components to successful macaron creation

Function of ingredients and importance of measures

Meringue and filling techniques

What You Get

Hands on training

Recipe notes

Certificate of attendance

Materials to Bring

Pen for note taking

Carry bag to transport baked goods home

Dress Code

Participants are requested to wear flat, enclosed, rubber soled shoes 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, 19 May 10:00 AM to 04:00 PM
Angliss Restaurant, William Angliss Institute 550 Little Lonsdale Street, Melbourne VIC 3000, Australia
Places Remaining

Currently vying for world domination, one delicate, mouth watering treat at a time, macarons are the vanguard of 'new' patisserie that have hit our shores . Bright, colourful, delicate and delicious…what’s not to love? And learn to adore them even more by learning to create your own macaron fantasies at home.

Deceptive in their simplicity, macarons are a delicious and light French delicacy. Led by our experienced pastry chef learn how to create and perfect the macaron shell, then expand your skills by experimenting and producing a range of decadently different flavours fillings and presentation styles.

Allow our chef to teach you how to perfect the fundamental shell base for a macaron and ganache fillings, then experiment with any flavours you fancy  - the only thing limiting the colours and flavours are your imagination.

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 produce in class

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