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Patisserie intensive level 2 – 5 days intermediate


You have a good handle on the fundamental pastry skills, let’s really get into it! This hands-on, fun and fast paced 5 day course is designed to take your knowledge of patisserie to a new level and provide you with the opportunity to refine your skills and techniques in a professional environment. 

We cover a vast amount of recipes in this course, all of which are interchangeable, providing students with lots of new ideas to create their own combinations upon finishing this course. One day builds onto the next, with the last two days being the main assembly and finishing days. 

You will be introduced to advanced garnishing and finishing techniques and learn modern skills which can be used in a fully professional environment or alternatively are fully utilisable at home.

The following patisserie elements are the focus of this 5 day course: 

  • entremets, gateaux, petit gateaux 
  • verrines 
  • innovative tarts and tartelettes
  • modern choux pastry variations and eclairs.

What you will learn: 

  • learn how to make a variety of different bases such as: - Jaconde, moelleux, biscuit, dacquois, sponge, crumble, sable breton and pâte sucrée
  • learn how to make a variety of bases such as: - Cremeux, mousse, bavaroise, meringue and panna cotta  
  • learn how to make inserts using a base such as: - Cremeux, fruits, jelly and ganache
  • learn how to make foams, Chantilly and jams
  • learn how to make and incorporate layers and textures whilst considering flavour combinations and colours 
  • learn how to make glazes that are chocolate, fruit pectin or condensed milk based
  • learn how to professionally glaze large and small items in a variety of shapes, allowing you to practise and get a really good handle on this essential skill 
  • learn how to glaze a cake achieving the “spider web” effect 
  • learn how use a spray gun and create a “velvet” effect 
  • learn advanced tart lining techniques
  • learn how to make modern choux pastry variations using the latest techniques decorated with garnished to create stunning visual treats
  • learn how to make amazing chocolate garnishes, working with chocolate and metallic colours as well as transfer sheets
  • learn how to make delicate garnished including spheres and spun sugar to complete your creations with style and finesse.

The course is held at fully professional facilities. All students have their own individual workstations and get the opportunity to be hands-on for all recipes provided, making all products from start to finish.  

Everything created in class is for students to take home, all materials are included in the cost of the course.

 A comprehensive recipe booklet is provided as part of the course. 

Please ensure to familiarise yourself with our terms & conditions.  

Entry Requirements

You will have completed our 5 day patisserie foundations skills course, or have completed a variety of our beginner classes or have prior documented experience. Prior knowledge of chocolate tempering is essential for this course.

Choose your start date

Attendance dates

25-29 September 2017


5 days