This complete eight 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 patisserie 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, 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.

Please note enrolments will close 48 hours prior to the commencement of the class

If you have any further queries, please call  short course on 03 9606 2168 or email  ShortCourses@angliss.edu.au