Short Courses

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

Duration

6 hours

Schedule

See dates tab for schedule

What You Learn

Fundamentals of creating creme caramel and creme brulee 

Functions of ingredients

How to achieve a professional finish

What You Get

Hands on training

Recipe notes

Certificate of attendance

Materials to Bring

As part of our sustainability policy we encourage participants to bring containers for transporting goods home

Pen for note taking

Bag to transport 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.

Date
Location
Places Remaining
Date Sunday, 18 Aug 09:30 AM to 03:30 PM
Location
Angliss Restaurant, William Angliss Institute 550 Little Lonsdale Street, Melbourne VIC 3000, Australia
Places Remaining
8

I love it when a flan comes together….

Wage a battle against the war of boring desserts with this class – the crème de la crème of French desserts.

Discover how to make a classic crème caramel consisting of creamy vanilla custard flan with a sweet syrupy caramel sauce – perfectly cooked and oozing with decadence.

Then we will expand on this knowledge and make an orange and cardamom crème brulèe; a burnt sugar, rich custard base topped with a layer of hardened caramelised sugar and finished with Chantilly cream.

Do not dessert your duty.

Take home all you bake in class

A light lunch is provided for all class participants

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

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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