Short Courses

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


2 hours


See dates tab for times and dates

What You Learn

How to create chocolate mousse

Signifigance of textures and presentation

Importance of measurement and temperature

What You Get

Hands on training

Recipe notes

Certificate of attendance

Materials to Bring

Pen for note taking

Carry bag to transport baked goods home

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 02:00 PM to 04:00 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

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 how to create restaurant worthy cool, creamy dark chocolate mousse with a biscuit base, crunchy hazelnut insert and decorated with milk chocolate ganache.

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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