Learn the traditional method of lamination to create skillful and delicious croissants that are sure to impress family and friends.
DurationLearn the traditional method of lamination to create skilful and delicious croissants that are sure to impress family and friends.
This is an entry level class structured to ensure that every student has sufficient time to work on lamination, getting a good handle on this important foundation skill. Classes are hands-on and interactive, you can expect to practice working with a yeast dough, shaping technique and production methods to create delicious croissants.
What you will learn
Everything created in this class is for students to take home; all materials are included in the cost of the course. A detailed recipe book is provided as part of this 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:
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.
The Certificate III in Patisserie encourages students to employ a broad range of refined patisserie skills and solid kitchen expertise to craft pastry products.
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 it is for one person, or many these mini tortes are sure to impress at your next function.
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