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What You Learn
How to create chocolate mousse
Signifigance of textures and presentation
Importance of measurement and temperature
What You Get
Hands on training
Certificate of attendance
Materials to Bring
Pen for note taking
Carry bag to transport baked goods home
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.
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