Short Courses

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

Duration

48 hours

Schedule

8 x Sunday Sessions: 9.30am - 3.30pm

Session 1 - Sunday 29 July

Session 2 - Sunday 5 August

Session 3 - Sunday 19 August

Session 4 - Sunday 26 August

Session 5 - Saturday 15 Sept

Session 6 - Sunday 16 Sept

Session 7 - Sunday 23 Sept

Session 8 - Sunday 7 October

Prerequisites

Le Patissier

We strongly recommend that you have completed Le Patissier before undertaking Taking the Patissier

What You Learn

Innovative dessert creation

Components of chocolate making including tempering

Advanced viennoiserie skills

What You Get

Hands on Industry Training

Comprehensive Recipe Notes

Certificate of Attendance

Materials to Bring

Pen for note taking

Bag to bring baked goods home

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, 29 Jul 09:30 AM to Sunday, 07 Oct 03:30 PM
Location
Angliss Restaurant, William Angliss Institute 550 Little Lonsdale Street, Melbourne VIC 3000, Australia
Places Remaining
11

Completed our Le Patissier course and hungry for more?

Introducing Taking the Patisserie; the next challenge for those having completed Le Patissier

Continue your quest to extend your baking skills and expand your knowledge with this patissierie master course. Following on from the skills learnt in Le Patissier allow this eight session advanced course to assist you in determining more complex techniques, specialised practices and exciting new ideas.

Designed to challenge and inspire, with a stronger focus on detail, flavour, presentation and technique, you will utilise the basic building blocks of Le Patisser as a foundation to construct more complicated and intricate recipes.

In this course you will discover how to create restaurant worthy plated desserts (along with the appropriate garnishes to impart the expert touch), learn the techniques to craft contemporary chocolate and confectionary, build complex gateaux, including petit gateaux, experiment with sweet yeast doughs and extend your knowledge of specialised viennoiserie

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 class commencement

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