Learn how to make delicious short crust and form it into a beautiful pie or fruit flan without it breaking up in your hands. We will also make some delicious savoury pies and quiches.
Learn how to make delicious short crust and form it into a beautiful pie or fruit flan without it breaking up in your hands. We will also make some delicious savoury pies and quiches.
My experience goes back fifty years in the hospitality industry, as a Chef, Chef Instructor at T.A.F.E. and several food related businesses which I have owned and operated. My passion is cooking and the greatest satisfaction I gain is from imparting the knowledge and skills I have, onto people who share the same passion for cooking and entertaining.
I have represented Australia in the world renowned Culinary Olympics in Germany and have won more than forty medals, thirty of them gold, in various cooking competitions in Australia and overseas.
Once you have mastered the basic skills of the different methods
of cooking you will only be restricted by the bounds of your imagination. Styles and ingredients are constantly changing and the Olive Tree Cooking School can be your source of knowledge to remain up to date with both of these.
Looking to learn sound knowledge and techniques to become a pastry chef and build your baking career? Take Certificate III in Patisserie to learn to prepare, cook and present different cakes, gateaux, pastries, yeast goods and desserts.
This qualification describes the skills and knowledge of a pastry cook who bakes cake, pastry and biscuit products working in a commercial baking environment.
This class is perfect for anyone who is gluten intolerant, coeliac,, or anyone wanting to eat a healthier diet by cutting out gluten.
This intensive, full-day workshop will teach you how to bake your own stunning eclairs and French-style macarons at home - the darlings of the French pâtisserie world.
This unit looks at the role of desserts in the diet, the basic sauces, cremes and fillings needed for desserts and menu examples, the wide variety of desserts available, grouped according to their common features and the changes that need to made to desserts to align them for special diets.
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