Session 1; Sunday 23 Sept 9.30am – 3.30pm
Session 2; Sunday 7 Oct 9.30am – 3.30pm
Session 3; Sunday 21 Oct 9.30am – 3.30pm
Session 4; Sunday 28 Oct 9.30am – 3.30pm
Session 5; Sunday 11 Nov 9.30am – 3.30pm
Session 6; Sunday 18 Nov 9.30am – 3.30pm
What You Learn
Functions of ingredients
What You Get
Hands on training
Certificate of attendance
Materials to Bring
Carry bag to transport goods home
Pen for note taking
Participants are requested to wear flat, enclosed, rubber soled shoes and long trousers 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 is the Mother of all dessert classes; gain an arsenal of skills to propel you to the fore front
Discover how to make gorgeous restaurant worthy desserts and then learn the secrets to garnishing and plating them like the professionals.
With a strong focus on detail, flavour, technique, plating and presentation learn how to produce perfect desserts.
In this six session course discover all about texture with an emphasis on construction, design and the finished product.
Concentrating on a component a week the sessions will cover elements such as chocolate, meringue, tarts, seasonal produce, tropical entremet and petit gauteaux. Incorporating chocolate tempering and chocolate garnishing, mirror glaze, verrine, mousse, jelly inserts, and a variety of crumbs and cremes this class is designed to challenge and inspire.
A victory of good over evil
Take home all goods created in class
A light lunch is provided for all class participants
On completion of this class you will receive a certificate of attendance.
Please note; enrolments will close 48 hours prior to the class commencement