Discover the artistry of a true Pâtissier. Our acclaimed Le Cordon Bleu Brisbane pastry and confectionery courses prepare you to showcase your own unique products in restaurants, cafés and tea rooms. Master the craft from basic to advanced classic French techniques.
Discover the artistry of a true Pâtissier. Our acclaimed Le Cordon Bleu Brisbane pastry and confectionery courses prepare you to showcase your own unique products in restaurants, cafés and tea rooms. Master the craft from basic to advanced classic French techniques.
Apply your creativity to pastry, gâteaux, marzipan figurines and chocolate showpieces to develop your signature style.
Anybody looking to learn the fundamentals of classic and contemporary patisserie techniques. This short course is ideal for beginners, hobbyists and amateur chefs looking for professional development.
Le Cordon Bleu Australia offers world-class vocational, undergraduate and postgraduate studies in cuisine, patisserie and hotel & restaurant management, in Adelaide, Brisbane, Melbourne and Sydney.
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.
This 2 part class will see you make Sourdough, Croissants & Danish Pastries from scratch. The class is spread over 2 sessions (Sunday morning and Monday evening) to ensure the full process is complete.
This is a short class, very informative and technical , perfect for beginners.
Chef Kurt is an acclaimed pastry chef who has worked in hatted restaurants in Australia and Michelin starred restaurants in London.
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