What you will learn in this course:
Six types of sweets and savouries suitable for a High Tea.
As with all the other courses, the training will be hands on, and each student will make a range of mini cakes, petit fours and mini savouries. The ingredients that we will use will be of the best quality that we can find, and you will take home all your products.
You will be able to reproduce at home what you have learned in the class.
Unit description: In this course you will learn how to make quiche lorraine, spinach ricotta muffin, marzipan petit four, Grand Marnier panna cotta, honey and saffron scones with berry stew, chocolate truffle mini cakes.
Element performance criteria:
- Mixing the chocolate short bread dough.
- Making spinach ricotta muffin and quiches.
- Making saffron scones.
- Making berry stew.
- Making chocolate mousse for mini truffle cakes.
- Making chocolate garnishes for the petit fours and marzipan petit fours.
- Learning piping techniques and moreBe prepared to learn a lot, be busy, and have great fun.
These recipes and techniques are the basis of many cakes and pastries. With them, you will
be able to create a large array of your own creations.
Students will take home all their products.
Recipe book and apron will be provided at the beginning of the course, for students to keep.
Prerequisites: No prerequisite for this course – open to public and trade.
Course Duration: 7 hours
Essential reading prior to attending: Safety Information
For more information on our courses: read About our Courses
See you soon for training.