TAFE Statement in Working with Chocolate - Australian Patisserie Academy
Course Code: 800-000012
Indulge in our heavenly chocolate courses, working with superior couverture chocolate.
Beginners will work on their foundation techniques in tempering coverture and basic chocolate production. Intermediates will advance their skills and learn additional trends and styles in moulding, hand dipped and seasonal chocolates. Professionals in our advanced and master classes will enhance their extensive experience with new, modern and advanced techniques for showpiece artistry and advanced multilayered fillings and finishing.
Sorry, this course is not currently open for enrolments.
- Short Course
Enrolments for this course are handled by the Australian Patisserie Academy