Short Courses

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

Duration

6 hours

Schedule

10.00am - 4.00pm

What You Learn

Creating complementary fillings

Essential components to creating puff pastry

The technique of lamination

What You Get

Recipe notes

Certificate of Attendance

Hands on training

Materials to Bring

Carry bag to transport product home

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, 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
12

Are you puff enough? Well are you?

You will be once you’ve completed this course….call it the puff mudder of the cooking world – it’s hard work but the end result is worth it

In this hands on, comprehensive class learn how to master the intricate art of lamination to create, and perfect, puff pastry.

Craft a variety of baked products such as vol au vent, mille feuilles, cornets and a gateaux with a pastry base, complete with traditional fillings such as crème patisserie and crème diplomat.

Show yourself some puff love...once you've done this class you will be a puff act to follow

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 bake in class (both raw and finished product)

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

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