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Viennoiserie 3

In this class you will learn the traditional method of lamination (layering dough with butter) which is an essential skills for any pastry chef or baker and a great skills to have for anyone that is passionate about traditional Viennoiserie. 

This is an entry-level class structured to ensure that every student has sufficient time to work on lamination, getting a good handle on this important foundation skill. Classes are hands-on and interactive; you can expect to practice a range of yeast dough’s, shaping techniques and production methods to create skilful and delicious morning pastries. 

What you will learn: 

  • making a variety of dough’s  
  • lamination techniques using a dough sheeter 
  • cutting & shaping techniques  
  • how to prepare croissant dough for lamination 
  • how to roll your croissants correctly 
  • making a variety of fillings 
  • proofing and baking techniques 
  • glazing and finishing techniques 

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. 

Please ensure to familiarise yourself with our terms & conditions and FAQ's 

Entry Requirements

There are no entry requirements for this course.




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