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This course will be delivered at TAFE NSW - Ultimo Campus
In this class you will learn the traditional method of lamination (layering dough with butter) which is essential for any pastry chef or baker, and a great skill to have for anyone that is passionate about traditional Viennoiserie.
Classes are hands-on and interactive, you can expect to practice a range of clearly demonstrated yeast dough's, shaping techniques and production methods to create skilful and delicious morning pastries.
Everything created in this class is for students to take home; all materials are included in the cost of the course. A detailed recipe book is provided as part of this course.
There are no entry requirements for this course. Students are required to have a Unique Student Identifier (USI). More information regarding the USI can be found in our FAQs.
Beginner
No sessions available at this time