This hands-on, practical course will provide you with a comprehensive set of essential chocolate skills that will allow you to confidently pursue your goals.
Calling on all chocoholics as well as everyone interested to attend an in-depth intensive training on the subject of chocolate.
Whether you are a serious food enthusiast, work in the industry and would like to add to your skillset or would like to test the waters before committing to a full qualification. This hands-on, practical course will provide you with a comprehensive set of essential chocolate skills that will allow you to confidently pursue your goals.
What you will learn
What you will make
Making a variety of fillings:
Everything created in class is for students to take home, all materials are included in the cost of the course.
At the Australian Patisserie Academy we believe in sharing our expertise and knowledge with those who share our joy in culinary arts and who aspire to master patisserie. We do this by delivering a series of niche programs that provide you with the confidence and skill to shine in the kitchen.
Whether you want to compete internationally in chocolate showpieces or would like the secrets of baking your own sourdough, the Australian Patisserie Academy will transform your culinary skills beyond all expectations.
The Australian Patisserie Academy joins TAFE NSW as a specialist centre at the hospitality hub of Ryde Campus, which also features the Sydney Wine Academy and the Sydney Coffee Academy.
Our programs provide culinary professionals and food enthusiasts the opportunity to further your patisserie training, giving you the confidence and expertise to shine in the kitchen.
The Academy offers specialised courses in:
They will learn how to work with chocolate, learn how to roll and use fondant icing and decorate with edible sparkles as well as learning how to work neatly, cleanly and with their class buddies.
This session will reignite those childhood days of paying with play doh. Bring out the fun again and learn how to make a variety of yummy delights out of edible coloured chocolate modelling clay!
Kirsten recreates the timeless crème brulee with a berry twist! Raspberry and blueberry compote and baked custard encased in a pate foncer pastry shell.
Learn the art of hand tempering on marble, a traditional french technique. You will make a chocolate bar, moulded chocolate, chocolate lollypops with artwork & freckles!
Learn the fine art of making Chocolate Bonbons from Patissier & Chocolatier, Esti Garcia.
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