Learn all there is to know about creating a perfect, melt in your mouth tart shell, which is the very foundation of your creations.
DurationWe introduce you to a variety of filling options that will take your creative flair to a new level.
The aim of this class is for you to learn how to create a range of innovative tarts and tartelettes perfect for catering, high tea, cocktail functions and cake counters or simply to enjoy with family and friends.
What you will learn
Each student will make and take home:
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:
This is a short class, very informative and technical , perfect for beginners.
A tropical treat! This refreshing entremet contains a cinnamon shortbread base, coconut fudge, sauteed pineapple jelly, whipped pineapple and coconut cream, and topped with a gold chocolate garnish.
In this class, students will learn to prepare 3 desserts each week similar to the ones sold in patisserie shops or homemade in France. Selections include gâteaux, tarts, cream, mousse, petit fours, chocolate , macarons and more.
Certificate III in Patisserie is designed to equip students with a broad spectrum of theoretical knowledge and practical patissier preparation and presentation techniques to become a pastry chef.
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.
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