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.
DurationLearn 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.
Throughout this course you will be guided on making bread, butter croissants, pate sucrée (sweet pastry), coconut tarts, pate choux (choux pastry) profiteroles, cream puffs, éclairs, Paris-brest, hot soufflés, organic vegan chocolate mousse, green tea sponge with custard base, crème chantilly, chocolate chantilly and crème patisserie.
You will experience a variety of cooking, preparation and 'watch and follow' demonstrations by the teacher.
This short course is non-accredited therefore is not registered with the National Training Register.
TAFE Queensland has developed strong relationships with the major players across the automotive industry. We have partnered with companies such as Toyota, Nissan.
Komatsu, and Jeep Chrysler to deliver industry-current, tailored training programs. Employees trained by TAFE Queensland are highly-skilled and highly-valued.
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.
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.
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.
Chef Kurt is an acclaimed pastry chef who has worked in hatted restaurants in Australia and Michelin starred restaurants in London.
Three staples on the French tables: Gougères, followed by a deliciously heartwarming “boeuf Bourguignon” (beef and vegetables stew) served with creamy mash potatoes.
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