Short Courses

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

Duration

6 hours

Schedule

Sunday 10.00am - 4.00pm

What You Learn

Chocolate moulding

Chocolate cutting by hand

How to temper chocolate

What You Get

Certificate of Attendance

Hands on training

Recipe notes

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, 18 Jun 10:00 AM to 04:00 PM
Location
Angliss Restaurant, William Angliss Institute 550 Little Lonsdale Street, Melbourne VIC 3000, Australia
Places Remaining
10

We will we will choc you…Everybodyyyyy…..

The mercury will heat up with this class

In this class you will concentrate on moulding and hand cutting chocolates; you will create a moulded chocolate hazelnut praline and tea infused flavoured ganache.

Learn about the different types of ganache, be instructed into how to temper and enrobe chocolate and make a selection of filled and shell moulded chocolates to take home.

That’s choc ‘n’ roll baby!!

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 produce in class

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