1. Australia
  2. Cooking
  3. Baking
  4. Pastry Making

Sweet Yeast Pastries

by Sweet Artist Academy Claim Listing

You will learn all the baker’s techniques, from mixing, proving and baking. And best of all, eating your own product and sharing them with special people.

$160

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img Duration

4 Hours

Course Details

What you will learn in this short class hours, course:

Element performance criteria:

  • Mixing and making brioche dough.
  • Mixing and resting the croissant dough.
  • Folding croissant dough.
  • Shaping sweet dough and making different shapes. 
  • Hand rolling croissant dough.
  • Shaping and baking the brioche.

 

You will learn all the baker’s techniques, from mixing, proving and baking. And best of all, eating your own product and sharing them with special people.

 

What you will get:

  • Students will take home their products but most of it, years of knowledge passed on to you.
  • Recipes book and apron will be provided at the beginning of the course, for student to keep.

All our classes are designed for beginners, don’t be afraid to join, all the other students will be just like you.

What you will learn in our class can be easily repeated in your own kitchen without expensive equipment.

The training you will receive is of a very high standard – Equal to European standards and you will have the opportunity to learn all about Pastry using the latest techniques direct from Europe. All the courses are designed for trade people and the public.

To achieve high standards whilst catering for individual learning, class sizes will range from 1 student (minimum number to run the course) up to a maximum of 7 students, depending on the class.

View Detailed Profile

  • Perth Branch

    10/133 Winton Rd, Perth
  • Teacher's Name
  • Patrick
  • Teacher's Experience
  • Born in France, Patrick followed in the footsteps of his grandfather and started his apprenticeship as a pastry cook at the age of 15. On completing his four-year qualification, Patrick continued to work in France, mastering his trade by working in a variety of places. His passion to discover the world and all of the pastry’s secrets saw Patrick move to the US, where he worked as pastry chef over the next three years in fine dining restaurants in Philadelphia and Los Angeles. Patrick’s next trip took him to Japan for two years, then Korea, New Caledonia and finally Australia. In Australia, Patrick was employed by the Sheraton Hotel Group and for many years worked all over the country in his role as Executive Pastry Chef, in charge of several staff and training apprentices. His final post was the Sheraton Hotel in Perth, where he fell in love with the place and decided to settle and start his own patisserie (Sugar & Spice Patisserie in Joondalup, winner of the best bakery in Australia in 2010) that he successfully ran for 16 years. He has worked in the pastry trade profession for over 41 years and he still loves every aspect of it. Patrick has now decided that the time is right to share his knowledge with you. To quote the Dalai Lama – “Sharing your knowledge is the way to immortality.”
  • Gender
  • Male
  • Teacher's Nationality
  • N/A

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