The art of perfection
Continue on this path on the skills you’ve already learned with this 16 – hour addendum to Flourish in Botanical Cuisine (the prerequisite for this course). Learn the skills you’ll need to work in a pastry kitchen, from chocolate confection, tarts and cookies, cakes, individual desserts, macaroons and cupcakes. With only 20 hours, two weekend courses this course builds on fundamental techniques taught from day one, reinforcing the basics as you advance through all 5 units of learning.
Achieving the adroitness necessary to work in the pastry kitchen is no easy feat. A well-rounded pastry chef must have command over the chemistry of chocolate, know how to work with tarts, be able to proficiently achieve the perfect rise and crumb in a génoise for a light and moist cake, and so much more. Working with precision, understanding “raw baking” science and flavor principles, as well as exercising your culinary imagination, are just some of the important abilities your chef-instructors will help you develop. Our committed chef-instructors will guide you along the way so that you can gain the confidence needed to take on the challenges that will push your pastry limits.
The two weekend structure information will be available online in August 2012 for Australian Spring tour 2012.
Elements of Botanical Cuisine – Certificate is recognized by William Angliss Institute of TAFE
