Logo for APA TAFE

Patisserie intensive – 5 day foundation skills

Patisserie 1.2_edited-3

FREE BONUS TOOL KIT FOR OUR JANUARY 2018 COURSE!
This offer is only available for our 15-19th of January 2018 course and cannot be transferred to any other course, or course dated. Students will receive their FREE BONUS TOOL KIT on day one of the course.

FREE BONUS GIFT BUNDLE, valued at $125.00 includes:

This 5 day course is designed to provide students with an in-depth, intensive experience of patisserie and chocolate foundations skills in a professional environment. Whether you are a serious food enthusiast or would like to test the waters before committing to a full qualification, this course will provide you with a comprehensive set of essentials skills which are a must for any aspiring pastry chef or anyone interested to take their skills to a more professional level, enabling you to confidently pursue your goals.

The following 5 foundation skills classes are incorporated into the course:

  • chocolate foundation skills, learn how to hand temper chocolate (tabling & vaccination method), work with moulds making your own chocolate bars, simple chocolate pralines, like almond rochers and mendiants as well as basic chocolate garnishes and decorations. 
  • French patisserie – this day will provide you with a taste for classis French patisserie. Learn how to make authentic Italian style macarons, we work with single and dual colours. How to make a Passion fruit soufflé, vanilla crème brûlée and a classic chocolate mousse with crème anglaise. 
  • Chocolate desserts & presentations - you learn how to make a variety of dessert components that all have chocolate at the centre of their creation and are versatile in their application, finish by learning how to plate desserts professionally. 
  • innovative tarts & tartelettes, learn how to make the perfect “melt in your mouth” tart shells, make a variety of classic fillings and learn how to finish your tarts with modern techniques 
  • classic choux pastry, learn how to make profiteroles as well as a small free form croquembouche

The course is held at fully professional and modern facilities. All students have their own individual workstations and get the opportunity to be hands-on for all recipes provided.

Everything created in class is for students to take home, all materials are included in the cost of the course. A comprehensive recipe booklet is provided as part of the course.

Please ensure to familiarise yourself with our terms & conditions.  

Entry Requirements

There are no entry requirements for this course.

Duration

5 days

Level

Beginner

Choose your start date

4 places left

Start

Monday, 04 December 2017

Time

9am - 3pm

Attendance dates

4-8 December 2017

Price

$1,350.00

4 places left

Start

Monday, 15 January 2018

Time

9am - 3pm

Attendance dates

15-19 January 2018

Price

$1,350.00

Start

Monday, 09 April 2018

Time

9am-3pm

Attendance dates

9-13 April 2018

Price

$1,350.00

Start

Monday, 02 July 2018

Time

9am-3pm

Attendance dates

2-6 July 2018

Price

$1,350.00

Start

Monday, 24 September 2018

Time

9am-3pm

Attendance dates

24-28 September 2018

Price

$1,350.00