This course will continue to develop competencies in patisserie production and allow you to gain an understanding of topics such as restaurant desserts, modern gateaux, petit fours and sustainable practices. Practical sessions are provided on site and in industry where you will develop highly creative artisan skills such as sugar and chocolate decorative work. On graduation you will have job-ready skills to start your career in patisserie.
Course units include:
Fees and charges can be found at www.angliss.edu.au/fees-and-charges
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Call 1300 ANGLISS or email firstname.lastname@example.org