Knowing how to make the perfect macaron is essential for any pastry chef and a great skill to have for any lover of patisserie.
DurationIn this class we will teach you two different methods of making macarons and fillings from scratch.
Students will have the opportunity to create different macaron sizes perfect for catering, high tea, cocktail functions and cake counters or simply to enjoy with family and friends.
What you will learn
This is a hands-on course in which all students work on their own product, all materials are included in the cost of the 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).
Learn the traditional method of lamination to create skillful and delicious croissants that are sure to impress family and friends.
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.
The Certificate III in Patisserie encourages students to employ a broad range of refined patisserie skills and solid kitchen expertise to craft pastry products.
Chef Kurt is an acclaimed pastry chef who has worked in hatted restaurants in Australia and Michelin starred restaurants in London.Â
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