Choux Pastry Excursion
This course is currently unavailable, but please email us at shortcourses@angliss.edu.au and we can keep you up to date about future courses.
Snapshot
What You Learn
Functions of ingredients and importance of measures
Experience in a patisserie enviroment
Fundamentals of patisserie production
What You Get
Hands on industry training
Recipe notes
Certificate of attendance
Materials to Bring
Pen for note taking
Carry bag to transport goods home
Dress Code
Participants are advised to wear flat, enclosed, rubber soled shoes and long trousers for comfort and safety in the kitchens. To ensure food safety procedures are followed, long hair should be tied back and all unnecessary jewellery removed.
Description
In this hands on class students will learn the elementary techniques of producing patisserie and gain knowledge of how to work effectively in a bakery environment including the importance of measurement and temperatures. Led by our Pastry Chef, students will be guided through the fundamentals of patisserie design, construction and presentation. These classes are designed to give a basic straightforward understanding of the underlying principles of creating and building contemporary patisserie.
Participants will be inducted into the secrets of creating one of the most difficult pastries to perfect; this class focuses on the importance of exact measurements together with cooking time to create a magnificent choux product. Students will also create a foundation filling to complement their pastry.
All participants will take home all goods produced in class.
