Short Courses

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


2 hours


$850.00 for 1 - 10 students $85.00 per additional student For secondary school groups only

What You Learn

Functions of ingredients and importance of measures

Experience in bakery enviroment

Fundamentals of patisserie production

What You Get

Hands on industry training

Recipe notes

Certifcate of attendance

Materials to Bring

Pen for note taking

Carry bag for transporting 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 gain an insight into the world of chocolate by learning the techniques, components and methods to create delicious chocolate products.Participants will make a range of filled chocolates focussing on the shell to the filling flavours as well as professional dipping proceedures.  Students will learn the importance of timing

All participants will take home all goods produced in class.

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