Lightbulb

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.

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.

Queensland Health and Gold Coast Institute of TAFE have designed this program to provide practical cooking skills and food preparation with a qualified chef. The course consists of 2–4 sessions for a total of 12 hours.

Who is the program for?

• Parents or guardians of young children
• People from culturally diverse backgrounds; Aboriginal and Torres Strait Islander or Culturally and Linguistically Diverse
• People with a chronic disease or who are starting to see the health consequences of a poor lifestyle and
• Caregivers of people with a chronic disease
• Anyone looking for a healthier eating program

A concession or reduced fee may be available to eligible participants. *Eligible participants (Parents or guardians of young children/People from culturally diverse backgrounds; People with chronic disease or who are starting to see the health consequences of a poor lifestyle) pay $50 *Eligible with concession (Govt Issued Healthcare/Pensioner card) pay $25

To find out if you qualify for a subsidy please call 5581 8301.

What do we hope to achieve?

• Key message ”Swap It Don’t Stop It!
• Improved confidence and skills to select, prepare and cook healthy food
• A healthy lifestyle for the whole family – portion control; occasional treats;nutritional quality;physical activity.

Because of the diversity of the people who would benefit from attending this course we intend to be flexible on when and where courses are delivered. If our scheduled courses do not fit your circumstances please contact the Lightbulb office to advise when and where you would like to see the course delivered i.e. daytime. Once enough people are registered with the same request a course will be scheduled to meet this need.

Entry requirements

None. This program will benefit individuals who have or are at risk of chronic disease conditions such as diabetes, cardiovascular disease, hypertension and other metabolic disorders (BMI above 25, high BGL or HbA1c levels) but is also ideal for family, friends, carers and the health conscious.

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

• Food preparation demonstration by a qualified chef
• Participant cooking activities and tasting
• 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
• Preparing quick, easy and healthy meals to take home

Menu

• 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

A hands-on workshop where you will learn to prepare and cook delicious pastries, breads and baked delights.

Entry Requirements

COVERED IN sturdy footwear.

Student Instructions

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

Topics

A hands-on workshop where you will learn to prepare and cook delicious pastries, breads and baked delights.

Lesson 1

• Butter Puff Pastry
• Sesame Seed Roll and Knots
• Poppy Seed rolls

Lesson 2

• Jalouise with Frangipanie
• Windmill
• Fold Over Pastries
• Apple Slice

Lesson 3

• Pate Sucree (Sweet Pastry)
• Crème Patissiere
• Seasonal Fruit Tartlets
• Lemon Tartlets

Lesson 4

• Profiteroles au Chocolate
• Eclairs
• Cream Puff
• Paris Brest

Lesson 5

• Hot Souffles
• Flourless Chocolate Cake
• Paris delights with Almonds

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 proactical workshop.

Outcomes

Students will be able to make sensational French patisserie items in their home kitchen for family and friends.

Learn to turn the traditional into sensational with new ideas for BBQ’s and salads in Queensland. Make healthy, tasty and light meals that are quick and easy using fresh local ingredients. The food prepared will 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

How to prepare and cook simple, healthy and tasty dishes using fresh Australian ingredients. Please note the teacher will explain how to alter recipes (where possible) to incorporate vegetarian diets and different meat and vegetable preferences.

Menu to be confirmed

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 simple healthy salads using fresh Australian ingredients.

Learn authentic Thai cooking that is simple, healthy and tasty using fresh Australian ingredients. This course runs for 4 weeks with a combination of step by step demonstrations and hands on to show you how to create different dishes at each class. The food prepared will be tasted at the end of the class.

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

Topics

How to prepare and cook simple, healthy and tasty dishes using fresh Australian ingredients. Please note the teacher will explain how to alter recipes (where possible) to incorporate vegetarian diets and different meat and vegetable preferences.
Lesson 1:

• Prawn Tom Yam Soup
• Thai Red Chicken Curry
• Steam Thai Jasmine Rice
• Mango & Sticky Coconut Rice top with Coconut Cream

Lesson 2:

• Chicken, Coconut and Galangal Soup
• Thai Beef Salad
• Green Mango or Green Papaya Salad
• Sago Pudding with Pandan Ice-Cream

Lesson 3:

• Stir Fry Beef with Basil, Chilli and Green Beans
• Crunchy Corn and Prawn Fritter with Peanut & Cucumber Sauce
• Steamed Coconut Rice
• Black Glutinous Rice with Sun dried Longan & Coconut Cream

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 simple healthy Thai meals using fresh Australian ingredients.

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.

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

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

This photo shows the advanced piping work that will be covered in this course. The flowers (and horseshoe) are made of icing. Making flowers like thos pictured is part of the Floral sugar arts courses.

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!

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.

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

Lesson 2

• 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, 1 egg white, 250g icing sugar, Ready made Mexican paste recipe available on the sugarcreations website
Plastic wrap, notepad and pen, spaghetti, marzipan, suckers on sticks, small grater, slurpy straw, confectioners glaze for cake decorating, toothpicks, pettinice, frymaster or copha, cornflour, powder colours, plastic ziplock bags, 8” cake board, embroidery scissors or fine sharp scissors, clay gun, thin small sock needle, basic tool set including balling tool and veining tool, small rolling pin tool like an inside of a fax roll about 15 cm long-bathroom rail is also very good, bubble sponge 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, hardened plastic tile for rolling out on i.e. rolling out cake decorators board nylon stocking or muslin cloth, cornflour, shoe box, Non-skid mating, white tissues
Calyx and blossom cutters, required metals cutters to be used in course – all available for purchase in the class. Please bring the cutters 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.

Equipment Suppliers on the Gold Coast

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

Topics

Modelling fairies, people, marzipan fruit, bass relief pictures and pictures or lollies in paste with characters.

Career Prospects

Yes, the skills gained are used in hospitality

Delivery Style

Hands-on tuition.

Outcomes

Personal development and skills growth understanding the fundamentals in modelling in sugar paste creating comic and cartoon characters and in sugar. Creating delicacies for the table and delightful children’s 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.