Learn the
components and methods of making chocolate couverture and the different methods
of hand tempering, and learn about a range of different types of
chocolate.Find out how to make a range
of filled chocolates from the preparation of the chocolate mould to a range of
different ganache fillings such as gianduja cream, liquor, nuts and
marzipan.Once your chocolates are made
you will then create your own chocolate box of pure chocolate couverture in
which you will take all your chocolates home to enjoy!
Weekend session:
9.30am-4.30pm
27 and 28 March
22 and 23 May
Handmade Ice Cream and Sorbets
Code:
WA08034
Cost: $199
Discover the magic
of creating your own gourmet ice cream and sorbet, from a basic anglaise and
fruit syrup, to an exquisite array of traditional and contemporary flavours.
You will also learn the art of presenting and serving your iced treats to
impress family and friends. Course includes making accompanying sauces and
garnishes.
Single session:
9.30am-4.30pm
28 March
Chef de Gelato
Code:
WA06051
Cost: $325
Chef: Paddy
Christensen/Peter Sutton
If your dream is
to operate a thriving gelataria then this course will give you a clear pathway
including the practical and theoretical components, a business plan, branding,
product coupling, marketing techniques and product development.The aim of this course is to provide clear distinctions
for those wanting to enter the retail and wholesale sector of gelato and
granita (Italian ice). You will learn the principle foundations in production
methods and be given hands-on practical training designed to simulate the
experience of working in your own kitchen, with the products and manufacturing
equipment.
This is a highly
informative and educational program designed to give those serious about
entering into the gelato business a strong foundation of practical skills
coupled with the business practices necessary to succeed.
Please bring along
four 2 litre containers each day if you would like to take some gelato home.