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:
Desserts and Pastries Masterclass! This three hour session will cover the art of choux pastry, continental pastries, sugar work and more! Vegetarian and Dairy Free available (not Gluten Free).
Whether you are wanting to make a simple cream puff or have a go at your very own croquembouche this half day course is a great starting point.
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.
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.
In this sweet food class, students will learn to prepare 3 desserts each week. We will cover desserts from many different countries. Famous pastries from France, England, Africa, Italy, America, Germany and Austria.
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