Short Courses

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

Duration

6 hours

Schedule

9.30am - 3.30pm

What You Learn

Key components to successful cake decorating

Essential piping and professional finishing skills

Understanding the function of ingredients

What You Get

Hands on training

Class notes

Certificate of attendance

Materials to Bring

Carry bag to take home goods made in class

Pen for note taking

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, 18 Nov 09:30 AM to 03:30 PM
Location
Angliss Restaurant, William Angliss Institute 550 Little Lonsdale Street, Melbourne VIC 3000, Australia
Places Remaining
9
Date Sunday, 25 Nov 09:30 AM to 03:30 PM
Location
Angliss Restaurant, William Angliss Institute 550 Little Lonsdale Street, Melbourne VIC 3000, Australia
Places Remaining
Sold Out

Turn your cake into a work of art! Learn to professionally decorate your cakes for all occasions.

This hands-on course will teach you traditional and fundamental fondant and buttercream flower skills.

In this class you will create a variety of fondant and buttercream flowers, including leaves, plus a tiffany bow, butterflies and love hearts.

Please note that, due to the variety of flowers created, participants will work on pre prepared cakes; there is no baking in this class.

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

A light lunch is provided for all class participants

Take home all you produce in class

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