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 learn how to craft and perfect the meringue shell, create a foundation ganache and put the components together to construct thier own macarons.
All participants will take home all goods produced in class.
This is a ‘no frills’ espresso course that introduces potential coffee makers to the espresso machine. Emphasis is on ‘safe’ espresso making procedures.
Students will learn the basics of espresso extracting and milk texturing and will prepare coffee from an espresso menu limited to espresso, latte, cappuccino and long black. The Espresso Excursion is designed with year 10-12 secondary school student groups in mind