Short Courses

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

Duration

2 hours

Schedule

$750.00 for 1-10 students

$75.00 per additional student

For secondary school groups only

What You Learn

Fundamentals of patisserie production

Experience in a patisserie enviroment

Functions of ingredients and importance of measures

What You Get

Hands on industry training

Recipe notes

Certificate of attendance

Materials to Bring

Pen for note taking

Carry bag to take goods home

Dress Code

Participants are advised 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.

 

In this hands on class students will learn the elementary techniques of producing patisserie and gain knowledge of how to work effectively in a bakery environment including the importance of measurement and temperatures.

Led by our Pastry Chef, students will be guided through the fundamentals of patisserie design, construction and presentation. These classes are designed to give a basic straightforward understanding of the underlying principles of creating and building contemporary patisserie.

Students will discover the art to making Churros (commonly referred to as the Spanish donut) or traditional jam doughnuts from production and cooking to chocolate sauce or piping jam and finally finish and presentation. 

All participants will take home all goods produced in class.