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

How to achieve perfect lemon curd

How to create meringue nest

Functions of ingredients

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

To Pav or Pav not? That is the question….

Edamame beans or pavlova? That is the real question

Make like a Bandit and don’t be Bluey – you can have your pavlova and eat it too

This eggcellent new class will introduce you to making the perfect crisp, soft and light pavlova every time.

Create and pipe a glossy French base meringue nest, fill with lemon curd, decorate with vanilla Chantilly cream and top with garnishes of seasonal tropical fruit.

Be a very table genius… and pav yourself a merry little Christmas without cracking (up)

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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