Easter School Holidays Cooking Classes

Easter School Holidays Cooking Classes

Who: Any school students aged 15yrs +

Where: Hospitality Kitchen in the College Heart at Redlands College, 38 Anson Rd Wellington Point

When: Tuesday 6 April – Thursday 8 April

Time: 9.00 am – 12.00 pm and 12.00 pm – 3.00 pm (whole day recommended)

Details: Our classes are a great way to connect and socialise with peers from the local community.

Explore your interests together with educational and developmental practice in baking and cooking.

Our classes are a starting point for improving your skills in your kitchen at home or discover skills that may lead to a professional pathway. Walk away with a real sense of achievement and recipe cards that you can use to recreate the dishes again and again.

Class Name: Artisanal Bread Baking 9.00 am – 12.00 pm (Lunch included) 3hrs, $35.00 per person

Learn the process and fundamental skills to baking your own bread from scratch

Class Details: In this class, everyone will be baking their own French baguettes breadsticks. Join in on an interactive demonstration of making meatballs in a rich tomato marinara sauce- a versatile sauce that forms the base of many dishes including pasta, pizza and parmigiana.

Stuff your subs full ready for lunchtime and enjoy your own Marinara Meatball Sub Sandwiches!

Skills included: measuring, working with yeast and leavening agents, kneading, proofing, sauces, serving and presentation skills.


Class Name: Designer Doughnuts 12.00 pm – 3.00 pm

(Take home doughnuts and chocolate ganache fudge- if they make it home!) 3hrs $35.00 per person

It’s doughnut time- stay on for this class if you are a sweet tooth!

Class Details: In this class, using the same dough making process learnt in the morning class, join in on an interactive demonstration of chocolate ganache making, glazing, and injecting the doughnuts with Nutella, caramel or vanilla custard and decorating. There is a best-decorated doughnut creativity competition to win an Easter egg hunt!

Skills included: deep-frying, icing and glazing, piping techniques and decorating skills.

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