Short Courses

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

Duration

6 hours

Schedule

Sunday 9.30am - 3.30pm

What You Learn

Presentation techniques

Complex patisserie

Functions of ingredients

What You Get

Hands on training

Recipe Notes

Certificate of attendance

Materials to Bring

Carry bag to transport goods home

Pen for note taking

Dress Code

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.

Date
Location
Places Remaining
Date Sunday, 19 Feb 09:30 AM to 03:30 PM
Location
Angliss Restaurant, William Angliss Institute 550 Little Lonsdale Street, Melbourne VIC 3000, Australia
Places Remaining
10
Date Sunday, 26 Mar 09:30 AM to 03:30 PM
Location
Angliss Restaurant, William Angliss Institute 550 Little Lonsdale Street, Melbourne VIC 3000, Australia
Places Remaining
12
Date Sunday, 25 Jun 09:30 AM to 03:30 PM
Location
Angliss Restaurant, William Angliss Institute 550 Little Lonsdale Street, Melbourne VIC 3000, Australia
Places Remaining
12

This is the Mother of all dessert classes.

Mount a military operation today and cook up a dessert storm in your kitchen

Your objectives are clear; draw a line in the (dessert) sand and beat the eggressor

Discover how to make gorgeous restaurant worthy desserts and then learn the secrets to garnishing and plating them like the professionals.

Learn how to craft a five textured chocolate desert with an emphasis on the construction and the finished produt; garnishes includes mini ‘cavier’ and chocolate decoration. This class is designed to challenge and inspire, with a strong focus on detail, flavour, presentation and technique.

Take home all you bake in class

A light lunch is provided for all class participants

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

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Upcoming date: Sunday, 19 Mar 2017
Upcoming date: Saturday, 25 Feb 2017