Classic French cakes

Next Available: Sat, 03 Nov 9:00AM
6.5 hours
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Classic French cakes

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Classic French desserts

See yourself here? Book soon. 6134 people viewed this class.

Element performance criteria

  1. Making Madeleines.
  2. Making cream patissiere (French custard) and mousseline.
  3. Making berry stew.
  4. Making two type of streusel biscuit.
  5. Making biscuit joconde and genoise .
  6. Making simple chocolate decorations.
  7. Making ganache and chocolate mousse.
  8. Cooking and caramelising the creme brulee

You will learn all the pastry chef’s techniques, from making the dough to finishing your products. And best of all, eating your own product and sharing them with special people.

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What you will learn
  • Learn all the pastry chef’s techniques, from making the dough to finishing your products
What you will get
  • Recipe book and apron will be provided at the beginning of the course, for students to keep.
  • Students will take home their products.(Boxes provided)
Parking Info

Free parking at the front of the school.

What to bring
  • Just your love for baking and excitement.
  • Lunch and camera.
What to wear

Wear casual and light clothes, sneakers or shoes with thick sole are recommended. No jewellery please.

Appropriate for

No prerequisite for this course – open to public and trade.

Cancellation & Refund Policy

 48 hours notice cancelation required to get a full refund . . (Only on a presentation of a medical certificate, will you have the opportunity to reschedule the course .)

We reserve the right to cancel a class if the minimum attendance number is not reached. (Your fee will be refunded or rescheduled, you will get the choice.

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Terms & Conditions

Important Health and Safety Information

  • For safety reasons, you will need to be 16 years or older to attend our courses.
  • Our courses are NOT SUITABLE if you are allergic to NUTS or other food ingredients.
  • For health and safety reasons, enclosed shoes must be worn during training. Long hair must be tied back, and avoid wearing loose bracelets or bangles, keep your rings at home.
  • Casual and light clothes are suitable. As you will stand up for a long period of time,snickers or shoes with thick sole are recommended.

You will get a recipe folder and an apron for you to take home. Video recording is not permitted from either phones or other video devices but you are welcome to take as many photos as you like.


  • For a full day course, you will have a 30 minutes lunch break .
  • A dining room is provided for your breaks. Hot and cold drinks will be available free of charge. You will need to bring your own lunch or organise it from a nearby lunch bar.
  • We have ample free parking space in front of our premises. We are located just a 10 min walk from Joondalup train station, in the business park opposite the shopping centre. We encourage you to use public transport, we have a free pick up and drop off at the Joondalup train station, organise it in advance.
  • We  will not take your photo without asking for your permission first .

Apprentices and trades people working in the food preparation/hospitality industry may be able to claim attendance to our courses as a tax deduction. In some cases ABN holders could qualify for a $200.00 Small Business Smart Business Training Voucher – contact your local Small Business Centre or www.sbceastmetro.com.au/services/training-vouchers (08) 9274 6428

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5 Reviews
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01 November 2017 • Classic French cakes

Fantastic and delicious! I have already put some of my newly learned techniques into practice at home!


06 August 2017 • Classic French cakes

I had a really excellent day. Patrick was extremely knowledgeable and patient. Equipment first class and plenty of it - plus no washing up - a real bonus!


26 April 2017 • Classic French cakes

I was fortunate to share a table with my grand daughter and had a very enjoyable day. Everything was so organised and stress free, thanks to Patrick. We learnt a lot of techniques that could be used in other recipes. Our French desserts looked, and tasted, just like the "professionals" would make. Heather

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