Macarons 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
Fundamentals of patisserie production
Functions of ingredients and importance of measures
Experience in a patisserie enviroment
What You Get
Hand on industry training
Recipe notes
Certifcate of attendance
Materials to Bring
Pen to take notes
Carry bags to take home goods
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 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.
