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Discover your future in Hospitality and Tourism

Your next team member awaits...
Is Tourism your game? Take the plunge!
Get your hospitality career cooking!!
Is Tourism your game? Take the plunge!

Get your hospitality career cooking!!

Your next team member awaits...
CAREERS

William Angliss short Patisserie course




With William Angliss's Pastry Chef as your guide, take an incredible journey through the art of producing traditional Viennoiserie such as croissants, brioche and Danish.

Designed to develop your skills in constructing authentic sweet French pastries, this class is perfect for the beginner (with some kitchen experience) extending through to those who wish to broaden their patisserie skills. Learn how to create opulent and sumptuous sweet pastries such as raspberry, pear and chocolate brioches, Danish pastries, pain au chocolat and be instructed in the art of fabricating the traditional hand rolled buttery and decadent Croissant.

The focus of this course will be on the intricate art of lamination in addition to developing the skills necessary for generating flaky multilayered dough.In this comprehensive, hands on class, the secrets and techniques of sweet French pastry will be revealed and deconstructed, enabling you to create faultless sweet pastries with a professional finish at home.

On completion of this class you will receive a certificate of attendance.

A light lunch is provided for all class participants. Take home all you bake in class

Duration


12 hours


What You Learn







Essential components to creating French pastry. Functions of ingredients. Create a professional finish



What You Get


Hands on training. Recipe notes. Certificate of attendance





Materials to Bring


Pen for note taking. Carry bag to transport goods home



Dress Code


Participants are requested 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.

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