Schedule: Commencing 12 February 2017
Week 1: Sunday 12 February 9.30am – 3.30pm
Week 2: Sunday 19 February 9.30am – 3.30pm
Week 3: Sunday 5 March 9.30am – 3.30pm
Week 4: Sunday 19 March 9.30am – 3.30pm
Week 5: Sunday 26 March 9.30am – 3.30pm
Week 6: Sunday 9 April 9.30am – 3.30pm
Week 7: Sunday 30 April 9.30am – 3.30pm
Week 8: Sunday 7 May 9.30am – 3.30pm
Week 9: Sunday 21 May 9.30am – 3.30pm
Week 10: Sunday 4 June 9.30am – 3.30pm
New class added due to overwhelming demand
Schedule: Commencing 5 March 2017:
Week 1: Sunday 5 March 9.30am – 3.30pm
Week 2: Sunday 19 March 9.30am – 3.30pm
Week 3: Sunday 2 April 9.30am – 3.30pm
Week 4: Sunday 9 April 9.30am – 3.30pm
Week 5: Sunday 30 April 9.30am – 3.30pm
Week 6: Sunday 7 May 9.30am – 3.30pm
Week 7: Sunday 21 May 9.30am – 3.30pm
Week 8: Sunday 28 May 9.30am – 3.30pm
Week 9: Sunday 4 June 9.30am – 3.30pm
Week 10: Sunday 18 June 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
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.
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.