Short Courses

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

Duration

60 hours

Schedule

Week 1: Sunday 20 August 9.30am – 3.30pm

Week 2: Sunday 27 August 9.30am – 3.30pm

Week 3: Sunday 10 September 9.30am – 3.30pm

Week 4: Sunday 24 September 9.30am – 3.30pm

Week 5: Sunday 1 October 9.30am – 3.30pm

Week 6: Sunday 8 October 9.30am – 3.30pm

Week 7: Sunday 22 October 9.30am – 3.30pm

Week 8: Sunday 29 October 9.30am – 3.30pm

Week 9: Sunday 12 November 9.30am – 3.30pm

Week 10: Sunday  26 November 9.30am – 3.30pm

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.

Date
Location
Places Remaining
Date Sunday, 20 Aug 09:30 AM to Sunday, 26 Nov 03:30 PM
Location
Angliss Restaurant, William Angliss Institute 550 Little Lonsdale Street, Melbourne VIC 3000, Australia
Places Remaining
12

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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