Short Courses

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

Duration

36 hours

What You Learn

Functions of ingredients

Complex patisserie

Presentation techniques

What You Get

Certificate of attendance

Recipe Notes

Hands on training

Materials to Bring

Pen for note taking

Carry bag to transport goods home

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.

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

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