short courses – patisserie

 

 


 


course description

The Gelato Dessert & Petit Gâteaux course is mainly addressed to gelato entrepreneurs and gelato
artisans who want to enlarge their product range. The Gelato Master will provide information on latest
market trends explaining the importance of gelato product segmentation and visual marketing.

In fact, visual stimuli have been shown to alter the perception of taste, smell and flavour, therefore to
influence our tendency to buy.

 

 




entry requirements
  • Participants must be over 15 years old.

 




 

what’s included?

cakes


  • Pound Cake
  • Chocolate Sponge
  • Mocha Gateaux
  • Chocolate Walnut Loaf
  • Blackforest Gateaux
  • Butter Cream
  • Chocolate Ganache


PASTRY


  • Puff Pastry
  • Sausage Rolls
  • Sweet Pastry
  • Almond Tart
  • Pie Dough
  • Quiche
  • Coconut Gizzada


 

DESSERTS


  • Panna Cotta
  • Apple Crumble
  • Cream Brulee
  • Mousse Au Chocolat
  • Baked Cheese Cake
  • Sticky Toffee Pudding
  • Doughnuts


BREADS


  • Soft Rolls
  • Hard Rolls
  • Flat Bread
  • Savoury Bread
  • Pizza
  • Health Bread


 

 




what you get
  • Certificate of Attendance (non Accredited)
  • Take Home What You Make
  • Hands On Training With Professionals
  • Using Our Specialized Training Kitchen
  • Recipes & Required Stationery
  • Branded Linen Apron
  • Hair Net
  • Carry Bag and Materials

 









 

 

course dates

Sunday

 

 


duration

2 month

 

 


course mode

9.00 am to 5.00 pm

 

 


delivery mode

Kitchen Practical

 

 


Uniform

Simple and comfortable clothing, Flat covered shoes, Long hair should be tied up, Minimal to no jewellery

 

 


 


 




 

 



 

Fees

Cakes Rs. 30,000/=
Dessert Rs. 30,000/=
Pastery Rs. 30,000/=
Bread Rs. 30,000/=

 

 

 

2022 course guide

Download our 2022 International Course Guide for detailed information about
all of William Angliss Institute’s courses.

download now

 

 

Apply Now

These classes are designed to give a basic straightforward understanding of the underlying principles of
creating and building contemporary patisserie.

Apply Now