Courses

Introduction to Handmade Chocolates

Code: WA06044

Cost: $310

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

 

 

 

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.

Weekend session: 10am-3.30pm

10 and 11 April