Short Courses

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


60 hours


Sundays 9.30am - 3.30pm: Please see schedules below

First intake:

Week 1: Sunday 18 Feb

Week 2: Sunday 4 March

Week 3: Sunday 18 March

Week 4: Sunday 25 March

Week 5: Sunday 8 April

Week 6: Sunday 22 April

Week 7: Sunday 6 May

Week 8: Sunday 20 May

Week 9: Sunday 3 June

Week 10: Sunday 17 June

Second intake:

Week 1: Sunday 18 March

Week 2: Sunday 25 March

Week 3: Sunday 8 April

Week 4: Sunday 22 April

Week 5: Sunday 6 May

Week 6: Sunday 20 May

Week 7: Sunday 27 May

Week 8: Sunday 3 June

Week 9: Sunday 17 June

Week 10: Sunday  24 June

What You Learn

Fundamentals of dessert and pastry production

Professional decorating skills

Functions of ingredients and importance of measures

What You Get

Certificate of Attendance

Comprehensive Recipe Notes

Hands on Industry Training

Materials to Bring

Pen for note taking

Carry bag for transporting baked goods home

We provide all ingredients and tools used in class

Dress Code

Participants are advised 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, 18 Mar 09:30 AM to Sunday, 24 Jun 03:30 PM
Angliss Restaurant, William Angliss Institute 550 Little Lonsdale Street, Melbourne VIC 3000, Australia
Places Remaining

This complete ten session course is a must for the serious home pastry chef, developed to specifically enhance your knowledge of how to construct faultless and inspiring pastry and desserts.

Requiring process and concentration, the art of good pastry is a combination of skill, focus, creativity and presentation. Beginning with the fundamentals allow our 'Pattisier' to take you on a comprehensive journey that will include shortcrust and savoury pastry, choux pastry and crème patissiere, puff pastry and savoury fillings, desserts such as Crème Brulee and Tarte Tartin, meringue, marshmallow, soufflé, mousse and cheesecake.

This class is designed to give you an in depth understanding of the fundamentals of patisserie production and develop your skills while challenging and stimulating your imagination.

By providing essential patisserie skills and creating the building blocks for the foundation of a flawless dessert, this course is ideal for both the novice and those who want to hone their pastry making skills.

You will be provided with a tool kit and apron which is yours to keep.

Take home all goods baked in class.

A light lunch is provided for all participants in the class.

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

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