Short Courses 2018 A

Transcription

1 Short Courses 2018 A

2 Contents Meet our Lecturers Meet our Lecturers 1 Patisserie 2 Cheese 4 Breads 5 Pies 6 Holiday Baking 7 Party & Entertaining 8 Kids Kitchen 9 Confectionery 10 Cured & Smoked Meats 11 Food Journeys 12 Produce Workshop 13 L Plates 14 Beer 15 Hospitality 16 Masterclass demonstration 20 Hospitality National Course Codes 21 How to Book BC B Frank Hero Frank Hero arrived in Australia in 1996 and trained at TAFE SA before making his mark in Australia as a chef. Over the past 15 years Frank has worked at renowned South Australian restaurants and has been featured in a number of high profile publications, including the Australian Gourmet Food Guide and Gourmet Traveller. Frank is inspired by local produce and supporting Australian producers, and his passion is to pass on his knowledge to the next generation of Australian chefs. Join Frank as he takes you on a cooking journey with flavours from around the world. Paul Triglau Paul Triglau has represented Australia in baking and pastry on two occasions at the Sigep World Baking Cup. On both occasions Australia finished third and in 2010 they won the best showpiece. In 2011 Australia claimed first place in the bread category. He is very well versed in all the latest trends in baking and is extremely passionate about his role as an educator, encouraging students to achieve excellence. He has been fortunate to train with some of the best bread and viennoiserie specialists in the world. Martin Schnider Internationally trained master Patissier and Konditor TAFE SA lecturer, Martin Schnider first came to Australia from Switzerland and started the very successful business enterprise Swiss Glory Chocolates. Join this highly skilled master on how to temper couverture chocolate and other delights. Gina Dal Santo Meet Gina, having travelled the world extensively, Gina has honed her skills as head Cheesemaker/Lecturer for the Artisan Cheese Making Academy, which she was instrumental in starting at the Regency Campus of TAFE SA. Gina lives and breathes cheese and is involved in all aspects within the industry, from being a Board member of DairySafe to National dairy judge. C 1

3 Patisserie Patisserie Coffee Shops French Pastry Classics In this two day short course, students will learn to make an array of French Pastries. All of the classics will be covered, including croissants, Danish pastries and brioche. Students will also make eclairs, millefeuille, quiche and fresh fruit tartlets. 2 day course Dates: Tues 14 Aug and Wed 15 Aug, 2018 Time: 12.00pm 6.00pm Cost: $268 Couverture Chocolate for Beginners How do I temper chocolate? This is one of the most frequently asked questions at Regency s Patisserie school. Fortunately, under expert guidance we will give you the knowledge, skills and equipment to master this key technique. You will also produce chocolate fruit and nut bars and some simple delicious pralines. Dates: Sat 17 Mar, 2018 or Sat 2 June, 2018 Time: 9am 1pm Cost: $129 Choose from French pastries and gateaux. Come and enjoy our famous Patisserie Coffee Shops. Enjoy an afternoon of sampling our TAFE SA Certificate IV Patisserie (SIT40716) student s scrumptious creations. For an amazing low price of only $18 you will be able to sample all the fabulous cakes and desserts you wish along with unlimited tea, coffee and juices. Dates: Mon 5 Mar, 2018 Mon 26 Mar, 2018 Mon 7 May, 2018 Mon 25 June, 2018 Time: 1.30pm 3.30pm Cost: $18 French Morning Pastries Foundation Skills In this introductory course, students will learn to make the basics of French patisserie. Make croissants, Danish pastries, chocolate croissants, traditional brioche, sweet and savoury brioche and sticky buns. Date: Sat 2 June, 2018 Time: 9.00am 4.00pm Cost: $198 Advanced Viennoiserie This two day short course will teach you the latest trends in Viennoiserie (French morning pastries). Students will learn how to make dual coloured croissants and Danish pastries, along with other products seen in a high end patisserie. Products will showcase new, modern techniques and will be finished with eye catching garnishes. 2 day course Dates: Tue 4 Sep and Wed 5 Sep, 2018 Time: 12.00pm 6.00pm Cost: $

4 Breads Cheese Cheese Making 101 Come and learn the art of cheese making. We will start with a simple fresh cheese, such as Fetta, that you can serve at lunch and say I made that. The day will be filled with cheese making, fun and, of course, tastings. You will also go home with a goodie bag, to encourage you to make use of your new knowledge. Dates: Wed 18 Apr, 2018 Wed 22 Aug, 2018 Thurs 15 Nov, 2018 Time: 10.00am 4.00pm Cost: $290 Artisan Breads Learn the art of creating beautiful artisan loaves using long fermentation methods. Students will learn to make ciabatta, traditional French baguettes, pretzels and bagels. You will also learn to make a range of flavoured, naturally leavened breads Date: Sat 17 Mar, 2018 Time: 9.00am 4.00pm Cost: $198 French Breads Learn the time honoured, traditional breads of France. Students will make baguettes, fougasse, pain au levain, pain de seigle (100% rye), miche and some traditional regional specialties. 2 day course Dates: Wed 20 June and Thurs 21 June, 2018 Time: 9.00am 4.00pm Cost: $268 The Art of Sourdough In this course, students will learn how to make wonderful sourdough breads. You will work with both stiff and liquid levains to create bread with stunning flavour and texture. Students will make white, rye and wholewheat sourdoughs and learn to retard their loaves in the fridge for ultimate flavour. Learn to create a variety of loaves, including beetroot, olive and rosemary, beer, and a maple granola loaf. 2 day course Dates: Wed 13 June and Thurs 14 June, 2018 Time: 12.00pm 6.00pm Cost: $

5 Pies Gourmet Meat Pies In this two day course, students will learn how to make classic and gourmet meat pies. Students will make a number of slow braises and then learn to thicken them so that they are suitable as a pie filling. Learn how to make a flaky top pastry and a tender bottom pastry. Pies included will be lamb navarin, chunky beef, duck curry, and more! 2 day course Dates: Tues 17 Apr and Wed 18 Apr, 2018 Time: 12.00pm 6.00pm Cost: $268 Warm Winter Pies To warm your heart in the winter, come and learn how to make authentic chicken, leek and brie pies, along with caramel apple and frangipane pithivers. Gain knowledge and confidence in making puff pastry and pie dough pastry. Assemble and bake frangipane and caramelised apples. You will enjoy this hands-on class, learning skills that are adaptable across many savoury and sweet dishes and, best of all, you can say you truly made it yourself. Date: Sat 2 June, 2018 Time: 9.00am 1.00pm Cost: $ Holiday Baking Easter Baking Learn how to make soft and tender hot cross buns using a range of techniques. Varieties will include fruit, chocolate and a sourdough hot cross bun. Learn the secret to making them extra fluffy. Students will make their own crossing mixture and develop skills at making the perfect cross. Date: Wed 28 Mar, 2018 Time: 5.00pm 9.00pm Cost: $98 Christmas Baking In this class, students will learn how to make a selection of Christmas baked goods, in preparation for Christmas. Make fruit mince tartlets, stollen, Christmas pudding and panettone. Date: Tue 4 Dec, 2018 Time: 5.00pm 9.00pm 47

6 Party & Entertaining Cocktails for Fun Learn how to make a variety of traditional and modern cocktails. Let the professionals teach you the tricks of the trade where you will blend and stir up a storm. These two, three hour sessions are designed for the home entertainer who wishes to add a touch of class to impress their guests. Dates: Mon 27 Aug and Tues 28 Aug, 2018 Mon 22 Oct and Mon 29 Oct, 2018 Cost: $110 Party Foods Have you ever tried to cater for your child s birthday party but you ve given up because it was too difficult? In this course, we will teach you how to make an array of sweet and savoury birthday treats. The savoury range will include party sized pies, pasties and sausage rolls, as well as quiche and mini pizzas. On the sweet side, we will make slices, mini tarts and decorated cupcakes. 2 day course Dates: Wed 25 July and Thurs 26 July, 2018 Time: 5.00pm 9.00pm Cost: $268 Brunch Delight What can be better than having a lazy Sunday morning, enjoying a glass of bubbles or two whilst serving delights such as gin cured ocean trout, home made baked beans, blueberry and ricotta pancakes to your friends. Come along and be inspired by Chef Chris who will help you expand your brunch repertoire and be ready to impress your family and friends. Expand your brunch repertoire and be ready to impress your friends and family. Turn breakfast into a culinary experience! Kids Kitchen School holiday fun with action packed classes for the budding chefs of the future. Sessions include sweet and savoury delights the kids will love it! Participants in Kids Kitchen will be divided into three age groups (numbers permitting) for their classes: April School Holidays Dates: Thurs 26 Apr and Fri 27 Apr, 2018 Time: 9.30am 12.30pm or 1.00pm 4.00pm Ages: 7 12 year olds Cost: $55 July School Holidays Dates: Tues 10 July Fri 13 July, 2018 Time: Varies for each group Ages: 4 6 years (Kindercooks) must have adult accompany 7 12 years (Growing Gourmets) years (Master Classes) Cost: Range from $ $95.00 October School Holidays Dates: Thurs 4 Oct and Fri 5 Oct, 2018 Time: 9.30am 12.30pm or 1.00pm 4.00pm Ages: 7 12 year olds Cost: $55 Date: Wed 14 Mar, 2018 Time: 5.30pm 9.00pm 8 96

7 High Boil Confectionery Are you a sucker or a cruncher?! Have fun making confectionery from your childhood. During this hands-on practical session you will make acid drops, butterscotch and croquant. Date: Tues 10 Apr, 2018 Time: 11.00am 2.00pm Date: Tues 18 Sep, 2018 Low Boil Confectionery Looking to make treats or gifts for the family? Learn the tricks for a smooth caramel, decadent nougat and a kids favourite caramel popcorn. Date: Tues 1 May, 2018 Time: 11.00am 2.00pm Date: Tues 30 Oct, 2018 Cured & Smoked Meats Cure, Fire and Smoke This class will focus on using a variety of techniques including curing of fish, smoking meats with different marinades and rubs along with using a wood fired pizza oven to make an authentic Italian pizza. Date: Sat 17 Mar, 2018 Time: 9.00am 1.00pm Cost: $129 Brittles Who doesn t like the smooth, buttery crunch of a peanut brittle? Once you have mastered the basics, only your imagination will limit your flavour combinations. During this hands-on practical session you will make peanut brittle, coconut crunch and cashew cinnamon brittle. Date: Tues 26 June, 2018 Time: 11.00am 2.00pm Fudges Delicious, melt in the mouth see if you can stop at one! During this hands-on practical session you will make old fashioned fudge, deposited fudge and nut fudge. Date: Tues 5 June, 2018 Time: 11.00am 2.00pm Date: Wed 21 Nov, 2018 Date: Wed 7 Nov, 2018 Cured and Smoked Products This hands on class covers smoking products at home. Come and learn how to make your own bacon and cure your own pork cuts. Get familiar with ham primal and be amazed by the results you can achieve in your own home! You can also take home some of the products you have made. Dates: Tues 17 Apr, 2018 Tues 12 June, 2018 Tues 11 Sept, 2018 Tues 20 Nov, 2018 Time: 5.30pm 8.30pm Cost: $120 Confectionery

8 Food Journeys A Vietnamese Cooking journey Visit the local Asian market to select ingredients and then travel through Northern Vietnamese cuisine, learning authentic methods of preparing food, from Hoi An spring rolls through to turmeric lemongrass chicken (Bun cha) and green mango salad, Hanoi style spring onion and galangal fish. Date: Sat 2 June, 2018 Time: 9.00am 2.00pm Cost: $129 Date: Wed 20 June, 2018 Time: 5.30pm 9.00pm Degustation Journey Join Chef Anthony Shin s table where you will experience a 5 course degustation menu. Anthony will take you on a culinary journey where you will enjoy a variety of western cuisine with a French twist. Don t miss this unique experience where you will dine in the kitchen while Anthony dazzles you with his skills and expertise. Date: Wed 11 Apr, 2018 Time: 5.30pm 9.00pm Native Nourishment Modern Australian with a Twist Come and join us for a night of modern interpretations and learn the beauty of what our diverse and wonderful country has gifted us with. From kutjera to quandong and kangaroo to crocodile come and see for yourself why some of Australia s leading chefs and restaurants are exploring the world of native foods. You will experience the real flavours and knowledge of our earth. Date: Wed 23 May, 2018 Time: 5.30pm 9.00pm Produce Workshop Learn more about the vast array of regional produce available in South Australia. These fun, informative and educational workshops are designed to equip you with a greater understanding of how to utilise the specialised products through tastings, cookery lecturer demonstrations and supplier workshops. Meet the supplier or producer first-hand and gain insight into how the product is made or sourced and all of the characteristics that make it a market leader. Lecturers will offer tasting dishes and practical culinary tips along with recipes on the night. Themes/Dates: Ancient Grains Tue 27 Mar, 2018 Pasture raised Poultry Tue 24 Apr, 2018 Seafood Tue 29 May, 2018 Native / Bush foods Tue 26 June, 2018 Time: pm Cost: $

9 Beer L Plates The best way to learn a new skill in the kitchen is to do it yourself. With this philosophy in mind, Tasting Australia and The Advertiser have teamed with TAFE SA s Regency International Centre to create a series of hands-on cooking classes, featuring some of the state s best known chefs and food heroes, as part of the Tasting Australia Festival. The L Plates classes, part of TAFE SA s Gastronomic Adventures program, will be over two sessions, morning and afternoon. Date: Sat 21 Apr, 2018 Time: 8.00am 11.00am and 1.00pm 4.00pm Cost: $85 Program to be released March 2018 Craft Beer Boot Camp Here is a rare chance to actively join the exploding craft brewing scene, with real practical skills delivered by professionals in a well-equipped small commercial brewery. This five day intensive course sets the standards for safe and efficient production of quality beers of all sorts. This short course would be an ideal taster to try your hand at brewing on a commercial scale, and find out if you can handle the major league. It will also give an exclusive preview into the fully accredited Certificate III in Food Processing (Microbrewing) (FDF30111). 5 day course Dates: Mon 9 July Fri 13 July, 2018 OR Mon 19 Nov Friday 23 Nov, 2018 Time: 9.00am 5.00pm Cost: $1,175 Beer Flavours and Styles This course, consisting of four evening sessions, is aimed at those wanting detailed knowledge of beer styles, flavours, faults and evaluation. Participants will gain theoretical flavour knowledge and vocabulary, as well as exposure to beers of diverse styles, good, bad and spiked with specific compounds for the benefit of training their own palates. TAFE SA supports responsible consumption of alcohol. Samples are limited to small volumes. Friday evenings over four weeks Dates: Fri 8 June Fri 29 June, 2018 Cost: $

10 Espresso Coffee Making* Learn to make the perfect espresso coffee with our passionate and qualified lecturers who will inspire you to make coffee with enthusiasm and confidence. 3 or 4 day intensive course Venue: TAFE SA Mount Barker Time: 9.30am 4.00pm Cost: $335 Days: Mondays & Tuesdays or Thursdays & Fridays Dates: Mon 19 Mar Tues 27 Mar, 2018 Thurs 14 June Fri 22 June, 2018 Thurs 6 Sept Fri 14 Sept, 2018 Mon 19 Nov Tues 27 Nov, 2018 Mon 27 Aug Tues 11 Sept, 2018 Mon 10 Sept Tues 25 Sept, 2018 Hospitality Café Culture* It s all about coffee & food! Learn how to make the perfect espresso coffee and also gain some skills in the kitchen while preparing dishes including Time: Cost: Days: 9.30am 4.00pm $335 Monday to Wednesday or Tuesday to Thursday Mon 29 Oct Tues 13 Nov, 2018 gourmet sandwiches and stylish yet simple dishes. Dates: Tues 26 June Thurs 28 June, day course Mon 26 Nov Wed 28 Nov, 2018 Cost: $335 Days: Mondays or Tuesdays Cost: $450 Venue: TAFE SA Victor Harbor Dates: Tues 6 Mar Tues 10 Apr, 2018 Time: 9.00am 6.00pm Time: 9.00am 6.00pm Mon 30 Apr Mon 4 June, 2018 Days: Monday to Friday Cost: $335 Mon 18 June Tues 3 July, 2018 Dates: Mon 16 Apr Fri 20 Apr, 2018 Days: Monday to Thursday Mon 30 July Mon 3 Sept, Mon 9 July Fri 13 July, 2018 Dates: Mon 7 May Thurs 10 May, 2018 Mon 10 Sept Tues 25 Sept, 2018 Mon 8 Oct Fri 12 Oct, 2018 Mon 22 Oct Thurs 25 Oct, 2018 Mon 22 Oct Mon 26 Nov, 2018 Mon 3 Dec Fri 7 Dec, *These Hospitality courses have accredited units as outlined on page 21. OR 1 night per week, over 6 weeks or 2 nights per week, over 3 weeks Venue: TAFE SA Noarlunga Cost: $335 Days: Mondays & Tuesdays Dates: Mon 23 Apr Tues 8 May, 2018 Mon 25 June Tues 10 July, 2018 *These Hospitality courses have accredited units as outlined on page 21.

11 Responsible Service of Alcohol* It is a legal requirement for all Hospitality staff to be qualified in Responsible Service of Alcohol within South Australia. To ensure your qualification is valid in SA, we will be delivering this course in a blended method of online and in person. The theory component of the course must be completed online with the assessment requiring your participation at a recognised TAFE Campus. This course is a legal requirement for all hospitality staff and essential for all personnel involved in the sale and supply of liquor. 1 day course Venue: TAFE SA Adelaide Cost: $110 Time: 4.00pm 10.00pm Dates: Tues 8 May, 2018 Tues 14 Aug, 2018 Tues 13 Nov, 2018 Venue: TAFE SA Mount Barker Cost: $110 Time: 9.30am 3.30pm Dates: Thurs 8 Mar, 2018 Thurs 9 Aug, 2018 Thurs 22 Nov, 2018 Venue: TAFE SA Noarlunga Cost: $110 Time: 4.00pm 10.00pm Dates: Wed 7 Mar, 2018 Wed 9 May, 2018 Wed 18 July, 2018 Wed 18 Sep, 2018 Cost: $110 Time: 9.00am 3.00pm Dates: Wed 7 Mar, 2018 Wed 9 May, 2018 Wed 1 Aug, 2018 Wed 24 Oct, 2018 OR RSA Update: Do you have your RSA but have been out of the industry for some time? If you want to brush up on your knowledge, then this online refresher course is for you. Venue: Online Cost: $60 World of Bartending* During this course you will be taken through every aspect of the bartending profession. Learn essential skills required to work in the industry from experienced and qualified bartenders. This course also includes Responsible Service of Alcohol. 4 day intensive course Venue: TAFE SA Mount Barker Cost: $450 Time: 9.00am 5.00pm Days: Thursdays & Fridays Dates: Thurs 8 Fri 16 Mar, 2018 Thurs 9 Fri 17 Aug, 2018 Thurs 22 Fri 30 Nov, 2018 Cost: $450 Time: 6.00pm 10.00pm Days: Monday to Thursday Dates: Mon 16 Thurs 19 Apr, 2018 Mon 9 Thurs 12 July, 2018 Mon 8 Thurs 11 Oct, 2018 Mon 3 Thurs 6 Dec, 2018 OR 2 nights per week, over 4 or 5 weeks Venue: TAFE SA Noarlunga Cost: $450 Time: 6.00pm 10.00pm Days: Wednesdays & Thursdays Dates: Wed 7 Thurs 29 Mar, 2018 Wed 9 Thurs 31 May, 2018 Wed 18 Jul Thurs 9 Aug, 2018 Wed 19 Sep Thurs 11 Oct, 2018 Cost: $450 Time: 6.00pm 10.00pm Days: Mondays & Tuesdays Dates: Mon 30 Apr Tues 22 May, 2018 Tues 5 June Tues 3 July, 2018 Mon 30 July Tues 21 Aug, 2018 Mon 3 Sept Tues 25 Sept, 2018 Mon 5 Nov Tues 27 Nov, *These Hospitality courses have accredited units as outlined on page *These Hospitality courses have accredited units as outlined on page 21. *These Hospitality courses have accredited units as outlined on page 21.

12 Masterclass demonstration HOSPITALITY NATIONAL COURSE CODES The following Hospitality courses have accredited units as outlined below. Cafe Culture Pg 16 SITHFAB005 SITXFSA001 Prepare and serve espresso coffee Use Hygienic Practices for Food Safety SITHCCC002 SITHCCC003 Prepare and present simple dishes Prepare and present Sandwiches Espresso Coffee Making Pg 17 SITHFAB005 SITXFSA001 Prepare and Serve Espresso Coffee Use Hygienic Practices for Food Safety Responsible Service Of Alcohol Pg 18 SITHFAB002 Provide responsible service of alcohol Peter Yuen masterclass demonstration TAFE SA and NBIA are pleased to announce that international baker, Peter Yuen, will be visiting Adelaide for TAFE SA s upcoming Masterclass workshop. Peter Yuen is world leader in modern viennoiserie and has coached numerous national world champion teams in the Coupe du Monde and Mondial du pain, the two largest international competitions in viennoiserie. He was a member of the Team USA 2008 that competed in the Le Coupe du Monde de la Boulangerie, at which time Peter placed first in the viennoiserie category. Peter has also represented the USA in the World Masters in 2010, in which he placed second. World of Bartending Pg 19 SITHFAB001 Clean and tidy bar areas SITHFAB002 Provide responsible service of alcohol SITXFSA001 Use hygienic practices for food safety Masterclass Workshop Date: Wed 14 Mar and Thur 15 Mar, 2018 Time: 1.00pm 6.00pm Cost: $792 Masterclass Demonstration Dates: Tue 13 Mar, 2018 Time: 1.00pm 6.00pm Cost: $88 Image credit: G-rom Flayosc Every effort has been made to ensure the information provided was accurate as at February 2018, however TAFE SA may amend details in response to changing circumstances

13 How to book To enrol visit tafesa.edu.au/short-courses Book early to avoid disappointment. Cancellations are non refundable. Booking Conditions: 1. Full payment is required to secure a booking. 2. Places cannot be held in reserve. 3. Regency Gastronomic Adventures reserves the right to alter or cancel a class without notice. A refund will be provided upon class cancellation. 4. Dietary requirements cannot be accommodated in all classes. 5. A credit card will be required at the time of booking. Contact Us TAFE SA Regency Campus 137 Days Road Regency Park SA 5010 T (08) E hospitality@tafesa.edu.au tafesa.edu.au/short-courses RTO Code: CRICOS Code: 00092B HEP Code: PRV14002 Accurate as February 2018