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Learn the art of cake decorating, including Royal Icing work, piped flowers, covering a cake, sugar moulding and flood work. By the end of this course you will be impressing family and friends with your new skills.
Please note $100 extra for kit to be purchased from teacher on first day of class.

Entry Requirements

None.

Student Instructions

Please bring all of these items for the first lesson: Please bring an apron, washing up cloth, drying towel, plastic dinner mat-no design, small glass mixing bowls, small hand whisk, small butter spatula or palette knife, flat bladed sharp medium size knife, sharp scissors, corn flour and a piece of stocking cut into a 15cm section.1 egg white, 250g icing sugar, extra icing sugar, teaspoon 250 g castor sugar, plastic wrap, bake and glide and wax wrap, notepad and pen. Plus a flat ended dusting brushes and one #0 paint brush which is not required until the end of the course. Non skid rubber matting and a large box to carry things home in.
You will also need to bring a box with a non skid mat to carry your cake in.
Equipment Sales: A basic equipment kit will be available for purchase from the teacher at the first lesson (due to some availability shortages from suppliers in the past). This will also help if you are uncertain as to what to get. The cost is approximately $100 and is to be paid to teacher on the first night.
Kit includes: cake smoothers, tubes – all the ones you will be using, piping bag paper, flower nails, polystyrene dummie, boards, small whisks and pettinice/plastic icing.
All powder colours are available for purchase throughout the course.
Equipment Suppliers on the Gold Coast

• Spotlight – Nerang-Southport Rd, Ashmore
• Sugarartcreations – 0406–110-803- Helen Dissell

Topics

• Hygiene
• Royal icing work including: Piped Flowers, decoration and presentation and covering a cake
• Base and side borders, sugar moulding and flood work
• Technique
• Decorating with piped flowers and leaves.

Career Prospects

Yes.

Delivery Style

Hands-on tuition.

Outcome

Personal development and skills growth. Understanding the fundamentals in working with sugar medium, including design, proportion and balance and the ability to move on to more advanced techniques with knowledge learnt and applied.

Learn the fundamentals of royal icing piping techniques. The course includes bridge and extension work, lace points, floating collars, tulle lace butterflies, brush embroidery and oriental string work. With skills learnt in this course you too can make a royal wedding cake!

Entry Requirements

Some experience with piping required

Student Instructions

Please bring all of these items for the first lesson (unless stated otherwise): Please bring an apron and the following:

• Royal icing made and sifted through a stocking/muslin -recipe on www.sugarartcreations.com.au
• Glycerine
• Writing tubes 1,0 & 00
• Small glass mixing bowls.
• Tube stand
• Piping bags
• Turntable
• Square 6 inch polystyrene dummy already covered in white Pettinice and hardened. Dummy to be placed on a 9 inch 4mm deep board and secured.
• 6 inch round thin board
• Powder colours
• Cotton wool balls.
• Egg white
• Pettinice ½ kg
• Glass sheet or Perspex sheet 7–8 inch square or round.
• Wax proof paper
• Wet cloth
• Spatula
• Icing sugar- sifted
• Glad wrap
• Cotton tulle- fine grade ¼ metre.
• Fine scissors
• Sticky tape
• Petal base
• 3–4 wiping up cloths-dishcloths or facecloths- white facecloths
• sponge
• Polystyrene wine dividers- to be explained in class before purchasing.

• Spotlight – Nerang-Southport Rd, Ashmore
• Sugarartcreations – 0406–110-803- Helen Dissell

Topics

• Bridge and extension work
• Lace points
• Floating collars
• Tulle lace butterflies
• Brush embroidery.
• Oriental string work.

Career Prospects

Yes

Delivery Style

Hands-on tuition.

Outcomes

Personal development and skills growth. Understanding the fundamentals in working with sugar medium, including design, proportion and balance and the ability to move on to more advanced techniques with knowledge learnt and applied. With skills learnt in this course you too can make a royal wedding cake!

In this course you will learn how to cover your Christmas cake, model Christmas novelties and decorate your cake in time for Christmas. Additional costs apply.

Entry Requirements

Students are also required to bring a fruit cake baked in a teacup or small pudding bowl or chinese tea cup.

Student Instructions

Please bring the following:

• 8 inch round fruit cake and fruit cake baked in a tea cup.
• Smooth apricot jam
• 1kg pettinice/sugarpaste fondant- bakels
• 1kg odense marzipan
• Cornflour tied into a handkerchief or stocking
• Rolling pin
• Icing sugar
• Modelling tools for sugar work available from spotlight.
• Plastic trowel
• Tile or melamine tile
• Ruler
• Long bladed sharp knife
• Cake smoothers
• Rolling out mats for fondant
• Spatula- small
• Powder colours- these will be available to purchase at the course.
• Bubble sponge or paint palette dish
• Sharp embroidery scissors.
• Schlurpy spoon
• Apron, washing up cloth and tea towel
• Writing tube and star tube medium

Topics

• Covering a fruit cake
• Theory behind principals used.
• Modelling Christmas characters and decorative items
• Assembly of Christmas cake

Career Prospects

Endless

Delivery Style

Hands-on

Outcomes

Self employment is an option

Queensland Health and Lightbulb Short Courses have designed this program to provide practical cooking skills and food preparation by a qualified chef. The course consists of 3 sessions each of 4 hour duration – a total of 12 hours.

Who is the program for?

Individuals that are looking to understand how to prepare healthy meals that are both affordable, convenient and easy to prepare. This could include:

• Anyone looking for a healthier eating program;
• Parents or guardians of young children who want to instill healthy eating habits;
• People from culturally diverse backgrounds who have health concerns; Aboriginal and Torres Strait Islander or culturally and the linguistically diverse;
• People with a chronic disease (Heart Disease, Diabetes Type 1 or 2, High Cholesterol) or who are starting to see the health consequences of a poor lifestyle and eating habits; and
• Caregivers of people with a chronic disease.

What will the course achieve?

• Improved confidence and skills to select, prepare and cook healthy food
• Improved confidence when shopping for ingredients
• The ability to create a healthy lifestyle and good eating habits for the whole family – managing portion control; occasional treats; nutritional quality and physical activity.

Entry requirements

A significant discount applies for certain individuals who meet the following eligibility criteria:

Parent or Guardian to small children

Individual who suffer from health concerns relating to cardiovascular disease, Diabetes Type I or II, hypertension and other metabolic disorders (Body Mass Index above 25, High BGL or HbA1C levels)

Individuals at risk of developing health concerns (as above) due to poor lifestyle and eating habits.

Individuals from culturally diverse backgrounds who are at risk genetically of developing health concerns (as above).

Caregivers or parents of those suffering from chronic disease.

Individuals who meet this criteria are eligible to undertake the course for a $50 payment.

Any individual that holds a Govt Issued Healthcare Concession Card is eligible to undertake the course for a $25 payment reagardless of whether they meet the eligibility criteria. To find out if you qualify for a subsidy please call 5581 8301.

Student instructions

For the course you will be required to bring the following: small/medium vegetable knives, an apron, headscarf or hairnet and a pen for taking notes. All ingredients and resources for this course are supplied. Please wear COVERED IN sturdy footwear. Handouts and recipe book provided.

Topics

The course will cover:

• Demonstration of food preparation by a qualified chef followed by the students cooking and sharing the meal and tasting the culinary creations
• Basic cooking and knife skills
• Food safety and hygiene
• Making smart food choices
• Managing the grocery budget
• Tips on how to modify recipes for better health and maximum taste
• Focus on quick, easy and healthy food preparation

• Bircher muesli with orange and pistachios
• Raisin Toast with honeyed ricotta and fruit
• Blueberry hotcakes
• Scrambled eggs Florentine
• Fruit Smoothie
• Chicken and bacon club sandwich
• Lebanese Bread Pizzas
• Lamb and mushroom kebabs
• Chickpea puree
• Carrot, zucchini and date cake
• Risotto Milanese
• Italian Pasta Salad
• Fish parcels with steamed carrots, zucchini and broccoli
• Chicken and corn soup
• Spaghetti bolognaise
• Prawn udon noodles
• Green grape and apple spritzer

Outcomes

• Improvement in practical cooking skills and food preparation
• Able to prepare healthy meals for the whole family

A student quote . . . I enjoyed cooking with all the ladies. Fun course socially. I liked the different types of food we made. Some I'd make a lot, some I may not make again, like the cottage pie, but it is still lots of fun trying different types of recipes. I also like the nutritional learning and the handouts and printed recipes – A. Saunders

A student quote . . . I enjoyed receiving the nutritional panel – VERY VERY HELPFUL TOOL! I also enjoyed Paul teaching me how to cook meat. – W. Wieczorek

A student quote . . . Paul was very helpful and approachable. He clearly explained preparation of recipes and I learned many different recipes and how to make substitutions on recipes currently used to reduce fat. – K. Jennings

A student quote . . . A most enjoyable learning curb. I have learnt so much, with a new zest for life. I learned about fat as well as enhancing with fruit and fruit juices etc. – R. Payne

This is a hands on course where you will be supplied with a chocolate cake and everything needed to create a chocolate masterpiece which includes working with couveture chocolate to create ganache, curls, collars, chocolate paste and chocolate flowers. Organise a dinner party for the evening because you will leave with a cake that will really impress family and friends!
Extra cost of $120 applies for ingredients and chocolate used in course.

Entry Requirements

Nil

Student Instructions

Please bring an apron, washing up cloth and tea towel plus a large open box (bigger than 10”) that with non skid rubber matting in the bottom to carry cake home.

Students must wear closed shoes which are flat and comfortable as we are working in a commercial kitchen and this is the work place health and safety law.

Topics

• History of chocolate
• Making and applying ganache
• Cutting the cake
• Decorated couveture collars
• Tempering chocolate
• Chocolate curls
• Funky decorations
• Chocolate paste
• Chocolate flowers
• Decorating the cake
• 3D chocolate bow

Delivery Style

Endless

Outcomes

Hands on tuition where you will produce a decorated wow factor chocolate cake from cutting the cake and making and applying chocolate decorations

Learn cake baking that is simple, healthy and tasty using fresh and dried ingredients. Step by step demonstrations to show you how to create a delicious rich fruit cake and a Black Forest Gateaux. The cakes prepared may be tasted at the end of the class.

Entry requirements

Covered in sturdy footwear

Student instructions

Bring an apron, small sharp knife and a pen. For Workplace Health & Safety reasons you are not permitted to enter the TAFE kitchens without closed in shoes.

Topics

Learn cake baking that is simple, healthy and tasty using fresh and dried ingredients. Please note the teacher will explain how to alter recipes (where possible) to incorporate different filling preferences.

• Delectable Rich Fruit Cake
• Black Forest Gateaux
• Chocolate Filigree and Decorations

Career prospects

This course will give you experience in working in a commercial kitchen and details of TAFE Hospitality courses are available for anyone wanting to investigate working in the Hospitality industry.

Delivery style

Part demonstration and part hands on practical workshop and all the food prepared will be eaten at the end of class.

Outcome

Students will know how to prepare simple healthy cakes and tortes using fresh Australian ingredients.

Come and learn about Brazilian ingredients and regional foods; cultural influences in dishes, where to find Brazilian ingredients 7 food outlets in Australia; how to prepare the most popular Brazilian dishes

Entry Requirements

Absolutely no culinary skills necessary, the only requirement is for Workplace Health & Safety purposes you wear COVERED IN sturdy footwear

Student Instructions

Please bring
Pasta pinroll
Chopping Board & Knife
Apron & Hair net

Topics

Typical Brazilian BBQ
Traditional Feijoada
Complete Seafood Muqueca

Teacher Bio

An international chef with 8 years of professional experience, she aligns gastronomic knowledge with nutritional research to create a delicious, exotic and absolutely healthy menu.
Other courses offered by Alessandra Alfredo are Gluten Free Pasta and Vegetarian, Vegan, and Raw Foods Cooking Class

Learn bread making that is simple, healthy and tasty using fresh and dried ingredients. Step by step demonstrations to show you how to create a delicious range of bread products. The breads prepared may be tasted at the end of the class.

Entry Requirements

COVERED IN sturdy footwear

Student Instructions

Bring an apron, small sharp knife and a pen. For Workplace Health & Safety reasons you are not permitted to enter the TAFE kitchens without closed in shoes.

TOPICS COVERED

Learn bread making that is simple, healthy and tasty using fresh and dried ingredients. Please note the teacher will explain how to alter recipes (where possible) to incorporate different preferences.

Lesson 1

• Bread Rolls
• Seeded Rolls
• Wholemeal Rolls
• Walnut Bread
• Focaccia

• Brioche Dough
• Scrolls
• Fruit Loaf
• Beesting

CAREER PROSPECTS

This course will give you experience in working in a commercial kitchen and details of TAFE Hospitality courses are available for anyone wanting to investigate working in the Hospitality industry.

Delivery style

Part demonstration and part hands on practical workshop and all the food prepared will be eaten at the end of class

Outcomes

Students will know how to prepare a range of bread types using fresh Australian ingredients

Learn the art of moulding in sugar paste, creating comic and cartoon characters in sugar. By the end of this course you will be creating delicacies for the table and delightful party decorative ideas so you can deliver the prefect character cake.

Entry Requirements

None.

Student Instructions

Please bring following items to first lesson:
Apron, washing up cloth, drying towel, plastic dinner mat- no design, small glass mixing bowl, small butter spatula or palette knife 250g icing sugar, Ready made mexican paste recipe available on website www.sugarartcreations.com.au,pettinice.
Approximately 500g Bakels plastic cing.
Plastic wrap, notepad and pen, ,spaghetti, ,slurpy straw, ,toothpicks,frymaster or copha,cornflour, , plastic ziplock bags,8” cake board, embroidery scissors or fine sharp scissors, thin small sock needle, basic tool set including balling tool and veining tool, small rolling pin 10” piece or rippled sponge, flat ended paint brushes soft nylon , No 2 and 000 fine paint brush, miniature jam container or empty nail polish bottle, rolling out cake decorators board nylon stocking or muslin cloth, cornflour, shoe box, Non-skid mating, white tissues
Calyx and blossum cutters , required metals cutters to be used in course – all available for purchase in the class. class please bring the ones you have already..
Tylose powder (available for purchase at the class) please purchase this at class as there are different grades. You can also purchase the superior grade at the listed shops – It is called Tylose C1000P Superior grade from Sugarartcreations.
Any powder colours or equipment which te student may require int eh course will be available for purchase in the class from the teacher should the student wish to do so.
• Sugarartcreations – 0406110803- Helen Dissell

TOPICS:Modelling character creatures

DELIVERY STYLE: Hands-on tuition.

OUTCOME: Personal development and skills growth understanding the fundamentals in modelling in sugar paste creating comic and cartoon charecters and in sugar.Creating delicacies for the table and delightful childrens party decorative ideas.. This course will give you all the knowledge you need in delivering the perfect character cake.

Cheesemaking offers workshops for people who want to learn the techniques, theory and skills of how to manufacture hand made traditional cheeses and other dairy products. This course is run by one of Australia’s most experienced dairy technologists and educators. At this workshop, you will take home cheeses you have patiently crafted as well as a thorough understanding of many of the technical aspects of traditional cheesemaking. The cheeses you will make include cheddar, camembert, fetta, mozzarella, two types of ricotta, quark, and Chabecou.

Entry Requirements

None

Student Instructions

Please take a few moments to read through the information provided below. Student requirements for this workshop, a program for the weekend and various relevant details are included in these notes.

Student Information

Technical information:
There is a short theory session on the Friday morning followed by 2 days of practical where the theory is also regularly provided. The workshop manual and recipes we will be using will be provided to you on the Friday. Attached is a list of specialised materials and equipment that will be available for sale at the conclusion of the workshop, for those that want to make cheese in their own home. You will gain a better understanding of your requirements at this Workshop.

Clothing & Footwear:
The dress for the two days is “comfortable”. Both days will be spent in a commercial kitchen facility. For hygiene purposes it is compulsory for all participants to supply and wear a clean overcoat or apron plus wear a clean hair net, cap or bandanna each day. Your shoes or boots for all two days should also be fully enclosed and suitable for working in a kitchen or wet food-processing environment. Please also be aware that there may be water and milk on the floor so non slip shoes would be a great advantage and also take great care when moving around the room during class.

Meals, Esky and Questions:
Tea and coffee will be provided on both days. Wine and cheese tasting is offered on Saturday. You are encouraged to bring a water bottle and a camera. A light lunch will be provided on Friday.

So that you can safely transport home all those fine cheeses you will manufacture, you will need to bring with you on the Saturday a large esky and freezer bricks.
Camembert ripening – You will be taking home with you two camembert cheeses to grow white mould and to ripen. The best way to ripen these cheeses is to have one 3.5 litres décor tell fresh microsafe container (they must have a rack inside them). They can be purchased from IGA or Crazy Clarkes prior to the course if you wish.

Equipment purchases:
Equipment to start making cheese will be available to purchase during the workshop. A list of supplies that will allow you to manufacture many different types of cheeses will be supplied and the role of each of these ingredients will be explained at the workshop.