Croissants, pain au chocolat and Danish pastries – course by TAFE 19-20 June. Book now!

Ever thought about learning how to make the perfect croissant or Danish pastries?


Come and join us for this 2 day course with a special offer for Ryde Business Forum Member and their Guests


Normal Price $450.00


RBF Special Price – only $298.00 a saving of $152.00


Viennoiserie – croissants, pain au chocolat and Danish pastries



2 day course 19 and 20 June 2015


In this class you will learn the traditional method of lamination which is an essential skill for any pastry chef or baker, and a great skill to have for anyone that is passionate about traditional Viennoiserie.

This is an entry level class structured to ensure that every student has sufficient time to work on lamination, getting a good handle on this important foundation skill. Classes are hands-on and interactive, you can expect to practice a range of clearly demonstrated shaping techniques and production methods to create skillful and delicious morning pastries.

Day 1 – croissants and pain au chocolat

Day 2 – comprehensive selection of Danish pastries

What you will learn

  • selection of quality ingredients
  • making and shaping of dough
  • lamination technique
  • shaping techniques
  • making a variety of fillings
  • proofing and baking techniques
  • glazing and finishing techniques

Students get to create all products from scratch and take their freshly baked goods home at the end of the workshop.

This class is an entry level class suitable for professionals as well as enthusiasts that have a passion and would like to take part in an intense workshop on the subject matter.

You will be equipped with comprehensive foundation skills on the subject of viennoiserie that will allow you to take your skills into the workforce or delight your family and friends.

Book your place with


Business Development Specialist | Australian Patisserie Academy

Ryde Campus | T (02) 9448 6232 (Ext: 86232) | M 0416 327 959