This 2 part class will see you make Sourdough, Croissants & Danish Pastries from scratch. The class is spread over 2 sessions (Sunday morning and Monday evening) to ensure the full process is complete.
DurationThis 2 part class will see you make Sourdough, Croissants & Danish Pastries from scratch. The class is spread over 2 sessions (Sunday morning and Monday evening) to ensure the full process is complete.
26th & 27th September 2021
The full process includes:
Both sessions are compulsory for this class & will be approximately 3:30/4 hours in duration.
Whether you dream of being a sous chef at a Michelin-starred restaurant in Paris, opening a hole-in-the-wall bakery in the middle of bustling New York City, or running your own restaurant in a quiet country town, you need the right training facilities and environment to turn your vision into reality.
Learn the fundamental techniques to making French pastry! This is a hands-on workshop where you will learn to prepare and cook delicious pastries, breads and baked delights with teacher Max Chong.
France has long been envied for its beautiful pastry shops. My first job in my industry was in a famous pastry shop in my childhood city of Libourne.
This qualification reflects the role of pastry chefs who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
These super light and crispy pastry balls are an essential in everyone’s repertoire. This easy to follow recipe works every time and always impresses
The Certificate III in Patisserie encourages students to employ a broad range of refined patisserie skills and solid kitchen expertise to craft pastry products.
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