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.
DurationTake a journey through the art of producing the traditional Viennoiserie favourite - Croissants.
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.
In this compact and comprehensive class, the secrets and techniques of Viennoiserie pastry will be deconstructed, enabling you to create faultless croissants with a professional finish at home.
Learn how to create opulent and sumptuous pastry fillings such as the ubiquitous pain au chocolat. The focus of this course will be on the intricate art of lamination in addition to developing the skills necessary for generating flaky multilayered dough.
William Angliss Institute is the Government endorsed specialist training provider for the foods, tourism, hospitality and events industries, delivering a range of courses within Australia and internationally. With around 18,000 students enrolling each year, we offer a broad range of training and education programs including accredited traineeships and apprenticeships, certificates, diplomas and advanced diplomas, short courses, graduate certificates and degrees.
A tropical treat! This refreshing entremet contains a cinnamon shortbread base, coconut fudge, sauteed pineapple jelly, whipped pineapple and coconut cream, and topped with a gold chocolate garnish.
In this sweet food class, students will learn to prepare 3 desserts each week. We will cover desserts from many different countries. Famous pastries from France, England, Africa, Italy, America, Germany and Austria.
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.
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.
This is a short class, very informative and technical , perfect for beginners.
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