WAGASHI, JAPANESE SWEETS Wagashi are traditional Japanese confections made from plant-based ingredients. Learn how to make Dango, (sweet rice cake on skewers) and Daifuku, (mochi rice cake stuffed with sweet fillings). This is a demonstration and 67027A Wed., 6pm 15 April, 1 sess x 3 hrs FEE: $120, No disc. or conc. WEA CENTRE MODERN ITALIAN BAKING - SWEETS Learn hands-on how to make some of the classic Italian pastries. Mono portion shortbread tarts with jam and crostatine with fresh custard and strawberries, Tartufini chocolates and afternoon tea biscuits. You will take home all of your delicious produce. Ilenia Scuderi 67004 Wed., 6pm 18 February, 1 sess x 3 hrs FEE: $120, No disc. or conc. WEA CENTRE ITALIAN DESSERTS - PLANT BASED hands-on course. Michelle Toratani Learn how to make some of the most famous, traditional Italian sweets using plant-based ingredients. You will create from scratch recipes such as shortbread, single portion mixed berry tarts filled with vanilla custard, and chocolate sponge cake made with different layers that can be perfect as a birthday cake idea. Demonstration with a small amount of hands-on. Ilenia Scuderi
FRENCH MASTERCLASS - MACARONS & BRIOCHE André will demonstrate how to make Macarons and two different types of Brioche, including Saucisson as well as individual Brioches. Students will get to fill their own Macarons and to taste and take home as well. Demonstration class with some hands-on. André Guerinet 67015 Sat., 10am 14 February, 1 sess x 4 hrs 67015A Mon., 5.30pm 13 April, 1 sess x 4 hrs FEE: $124, No disc. or conc. WEA CENTRE
BELGIAN TRUFFLES - INCLUDING TEMPERING Learn the art of crafting rich, decadent chocolate truffles from scratch. From tempering the chocolate to creating the perfect Belgian ganache. $40 payable on arrival for all ingredients. 67086A Thu., 10.30am 12 February, 1 sess x 2 hrs FEE: $74, No disc. or conc. BASIC TRUFFLE MAKING NEW Using beloved chocolate like Cadbury and Nestle, you'll learn to craft exquisite truffles that tantalise the taste buds. With a plethora of flavour options at your fingertips, your truffles will be a unique reflection of your personal taste. Whether you're a beginner or looking to refine your skills, this course is designed to provide a comprehensive, hands-on experience that's both fun and informative. $30 payable at the session to cover all ingredients. 67087A Sat., 9.30am 7 February, 1 sess x 2 hrs FEE: $74, No disc. or conc. BASIC CHOCOLATE MAKING (MOULDING) A course designed to kick start your chocolate making fun for any occasion. Learn how to make a range of chocolates including solid pieces, filled items and two ways of creating a 3D chocolate. You will also be using coloured chocolate to decorate each item with your own unique designs. $30 is payable at the session for kit which includes everything you need for this class, including the aprons and gift bags etc. 67088 Thu., 10.30am 5 February, 1 sess x 2 hrs FEE: $74, No disc. or conc. WINE & OTHER BEVERAGES HAND BLEND YOUR OWN TEAS In this hands-on workshop you will learn the principles behind some of the world's most famous tea blends and how to make your own to suit your palate, your health or your mood. Using different teas, flowers, herbs, spices and fruits, you will leave with your own unique tea treasures. Felicity Lawley-Sinclair 67017 Sat., 9am 21 February, 1 sess x 3 hrs FEE: $84, No disc. or conc. WEA CENTRE BARISTA COURSE - INTRODUCTION This course will give you the basic knowledge and skills required to gain employment in the industry or to make that perfect cup for yourself at home. Certificate provided by La Crema Coffee. Course held at La Crema Coffee, St Marys. Gentilcore Family 67022 Mon., 6pm 23 February, 2 wks x 2.5 hrs FEE: $184, No disc. or conc. LA CREMA COFFEE
CAKE DECORATING FOR SPECIAL OCCASIONS Gain techniques to produce realistic flowers and other decorations using sugar-paste. $25 kit is to be purchased from the tutor and payable at the first session. Other materials and ingredients required will need to be purchased and could cost up to $25. Pamela Lane 67042 Wed., 6pm 18 February, 4 wks x 2.5 hrs FEE: $154, disc. $139, conc. $135 WEA CENTRE CAKE DECORATING WITH BUTTERCREAM Buttercream is perfect for making beautiful decorations on cakes. Learn to pipe flowers, swirling techniques, ombre and more. You will be required to bring some ingredients and equipment to this course. Please contact the WEA for a full list of requirements and equipment before enrolling. Pamela Lane 67044 Wed., 6pm 11 February, 1 sess x 3 hrs 67044A Mon., 6pm 20 April, 1 sess x 3 hrs FEE: $74, No disc. or conc. WEA CENTRE FRENCH PASTRIES -CROQUEMBOUCHE & ECLAIRS André will demonstrate how to make choux pastry for Croquembouche and Chocolate Eclairs. Students will get to fill their own eclairs and to taste and take home as well. Demonstration class with some hands-on. Andre Guerinet 67046 Fri., 10am 27 February, 1 sess x 4 hrs FEE: $124, No disc. or conc. WEA CENTRE The following courses are held at the Adelaide Chocolate School by Anna Hofmeyer, Qualified Chocolatier CHOCOLATE STILETTO This class will have you creating a large 3D hollow chocolate stiletto shoe and some smaller ones to go with it. You will learn how to pipe with chocolate, use a variety of colours and decorating techniques to really bring your own creation to life! $30 payable at the session for all materials. 67021 Thu., 10.30am 19 February, 1 sess x 2 hrs FEE: $74, No disc. or conc.
67005 Tue., 6pm 3 February, 1 sess x 4 hrs FEE: $124, No disc. or conc. WEA CENTRE
BE AN ITALIAN PASTRY CHEF FOR ONE DAY Make perfect cream puffs with chantilly zabaione filling, mono-portion shortbread tarts with ricotta and chocolate cream, crostatine (tarts filled with pistachio frangipane and raspberries). Demonstration with some hands-on experience. Ilenia Scuderi 67007 Wed., 6pm 1 April, 1 sess x 4 hrs FEE: $124, No disc. or conc. WEA CENTRE FRENCH SPECIALTIES-GALETTE DES ROIS Galette des rois, or King Cake, is a French pastry traditionally eaten to celebrate the arrival of the three wise men for the birth of Jesus. It consists of flaky puff pastry filled with almond cream (frangipane). André will also include the preparation of Madeleine Pastry. A demonstration course with some hands- NEW
on experience. André Guerinet
67016 Mon., 5.30pm 9 February, 1 sess x 4 hrs FEE: $124, No disc. or conc. WEA CENTRE
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