Short Courses

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

Duration

6 hours

Schedule

See dates tab for times and dates

What You Learn

The art of laminating

Functions of ingredients

How to produce sweet multilayered pastry

What You Get

Certificate of attendance

Recipe notes

Hands on training

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, 16 Jun 09:30 AM to 03:30 PM
Location
Angliss Restaurant, William Angliss Institute 550 Little Lonsdale Street, Melbourne VIC 3000, Australia
Places Remaining
12

With our Pastry Chef as your guide, take a journey through the art of producing traditional Danish pastries.  Learn to create opulent and sumptuous sweet pastries filled with vanilla crème patisserie, frangipani, apple and sultana as well as fruit fillings.

In this comprehensive, hands on class, the secrets and techniques of multilayered and laminated pastry production will be deconstructed.

Consisting of comprehensive hands on instruction, this class will enable you to create faultless sweet pastry and professional fillings at home.

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 bake in class

Due to our enviromental sustainability policy William Angliss will no longer provide disposable containers to transport food; please bring suitable containers to take home all you make in class.

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