This skill set is designed to provide foundational skills, knowledge, and insights necessary to embark on a career within the baking industry. Students will delve into various aspects of baking, focusing on the creation of sponge cakes, birthday cakes, wedding cakes, puddings, biscuits and more.
DurationThis skill set is designed to provide foundational skills, knowledge, and insights necessary to embark on a career within the baking industry. Students will delve into various aspects of baking, focusing on the creation of sponge cakes, birthday cakes, wedding cakes, puddings, biscuits, macarons, pies, sweet tarts, eclairs, croissants, Danish pastries, and brioche.
Course Structure:
Adelaide, the capital of South Australia, is home to around 1.2 million people. A diverse range of landscapes surround the city, including green parklands, the Mount Lofty Ranges and coastal beaches.
Referred to as the wine and festival capital of Australia, Adelaide is a great place to experience the culture and convenience of a nice sized city without many of the frustrations of a larger city. Adelaide is surrounded by parklands, together with a range of historic buildings, wide streets, various street cafes and restaurants and shops of all descriptions. Adelaide has a diverse cultural mix that guarantees the food is sensational. Accommodation is competitively priced.
Our patisserie cooking class will teach you techniques in creating the perfect array of sweet treats!
The Certificate III in Patisserie encourages students to employ a broad range of refined patisserie skills and solid kitchen expertise to craft pastry products.
You will learn how to prevent the pastry from shrinking and jot down some prep ahead tips to make your tart baking day organised and much more fun.
Whether it is for one person, or many these mini tortes are sure to impress at your next function.
Pastry Baking Classes are offered by Dominique Rizzo for all ages and skill levels. Dominique’s focus is on delicious, creative, healthy food drawing on her professional experiences and her vast range of food knowledge from her European and World travels.Â
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