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.
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.
We have 8 sets of menus (total of 168 recipes) on rotation. All recipes in this course are made with real (fresh) ingredients.
We are a small independent business located in inner west suburb of Sydney.
Paris International Cooking School was established in 1988 in London. In 1990, we started teaching cooking in Sydney Australia. We have been in current Stanmore premises since January 2000.
Three staples on the French tables: Gougères, followed by a deliciously heartwarming “boeuf Bourguignon” (beef and vegetables stew) served with creamy mash potatoes.
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.
Whether it is for one person, or many these mini tortes are sure to impress at your next function.
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.
Learn how to construct traditional, hand rolled, buttery and decadent croissants in this hands-on class; perfect for the beginner (with some kitchen experience) extending through to those who wish to broaden their patisserie skills.
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