The Australian Patisserie Academy at the Northern Sydney Institute (part of TAFE NSW) has introduced the 5 Day Intensive Course, designed to provide students with a comprehensive set of essential patisserie and chocolate foundation skills.
The course is aimed at beginners that are interested at entering the industry but are looking to test the waters before committing to a full qualification.
During the course, students will create a host of dishes in small groups using professional and modern facilities and will cover foundation skills such as learning how to hand temper chocolate, the art of the classic choux pastry, how to make authentic French Almond style macarons, tart shells as well as how to plate desserts up like a professional chef.
Earlier this year Hospitality caught up with award-winning cake artist Anna Maria Roche, a teacher of cake design and decoration at the Australian Patisserie Academy.
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