Short Courses

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


3 hours


See dates tab for times and dates

What You Learn

Importance of measurement and temperature

How to create two ganaches for macaron filling

How to make and perfect macaron shells

What You Get

Certificate of attendance

Recipe notes

Hands on training

Materials to Bring

Carry bag to transport baked goods home

Pen for note taking

Dress Code

Participants are requested 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.

Places Remaining
Date Wednesday, 04 Apr 09:30 AM to 12:30 PM
Angliss Restaurant, William Angliss Institute 550 Little Lonsdale Street, Melbourne VIC 3000, Australia
Places Remaining

Baby, I'm just gonna bake, bake, bake, bake bake

I bake it off, I bake it off

You’ll be baking it off when you can produce macarons – light, airy and perfect for sharing.

In this hands on class students will learn fundamental techniques of patisserie; perfect for those that wish to extend their baking skills and knowledge.  Participants will be taught the importance of measurement and temperatures plus the basics of patisserie including assembly and presentation.

Learn to produce the ultimate French meringue shell made from egg whites, nuts and sugar and then create a creamy chocolate ganache and a raspberry and white chocolate ganache to sandwich the shells together.

This class has been specifically developed for young adults aged eleven to fifteen.

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

Take home all you produce in class

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Upcoming date: Wednesday, 04 Apr 2018