BakeSchool: Shortcrust Pastry Online Course

- Online Courses -


If you are interested in a future course, please fill out your details below and you'll be one of the first to know when new dates are released.

Uncover the secrets to perfect shortcrust pastry – right from your very own kitchen!

BakeSchool: Shortcrust Pastry is a fun and accessible 2-week online course where you will learn the art of making your own melt-in-the-mouth pastry – all from your very own kitchen.

This course is made up of a combination of a virtual live demonstration (which will be recorded so you can watch it again or in your own time) and printable recipe and information sheets that you can study at your own pace ensuring that you gain the confidence and skill – and conquer the fear! – of baking your own delicious shortcrust at home.

Anneka Manning will guide you through the course and share her more than 30 years of baking experience, knowledge and research, as well as all of her practical and handy tips and tricks. You will also have access to a closed Facebook group where you will be able to ask Anneka any questions that arise and be able to troubleshoot while you practise your pastry baking throughout the 2-week course.

At the end of this course, you will walk away with all the knowledge, skill and confidence you need to be able to bake your own delicious shortcrust pastry at home and never rely on store-bought pastry again.


Dates

If you are interested in joining a future course, please fill out your details at the top of this page and you'll be one of the first to know when new dates are released.

 

Cost

$150

 

Student numbers

We will only be accepting a maximum of 30 bakers for each course so that Anneka can answer your baking questions during the live session and provide personal feedback via the Facebook page throughout the course.


How will the course work?

This course is made up of 3 key components:

1. Live demonstration:

The live component of this course will take place on Saturday 19th September at 10.00am-12.30pm Australian Eastern Standard Time (UTC+10:00) via Zoom.

During the live session, Anneka will demonstrate the process of making shortcrust pastry and you will have the opportunity to bake along with her and use your pastry to make a delicious tart. This session will be recorded so you can look back at it as often as you like or watch it in your own time if you happen to miss it.

2. Recipes and resources:

The live session will be supported by printable recipes and resources which you can study and work through at your own pace. This will include additional recipes which you are encouraged to practise in your own time during the remainder of the course.

3. Closed Facebook Group

An integral part of the course will be the closed Facebook group. It will be the place where you can ask Anneka any questions that come up as well as troubleshoot any issues that arise during the course. It is also a place where you can share your experience with other like-minded bakers doing the course along with you. This group will be open for questions and feedback for the duration of the course but you will be able to refer back to the content for up to 6 months after the course finishes.

 

Who is this course suitable for?

This course is, quite simply, suitable for everyone. As this course is completed online, it is suitable for students from all over the world.

Please note: the live component of this class will take place in Australian Eastern Standard Time (UTC+10:00).

So, is BakeSchool: Shortcrust Pastry for me?
  • Have you always wanted to master the art of making your own shortcrust pastry from scratch?
  • Do you have more time on your hands at the moment and keen to learn a new skill?
  • Would you love to join Anneka live (virtually) in her own kitchen and receive direct feedback and advice from her?
  • Are you interested in meeting other like-minded people and sharing your love of baking?

If any of these sound like you, then this course is the one for you!

 

What will I get?
  • A virtual live baking demonstration (which will take place on Zoom and will be recorded) where you will learn and bake along with Anneka Manning through the process of making your own shortcrust pastry
  • Access to a closed Facebook group where you will be able to ask Anneka any questions that come up during the course, as well as personal and timely baking advice, guidance and inspiration
  • A chance to learn about making your own shortcrust pastry surrounded (virtually) by like-minded people
  • A thorough understanding of the pastry process and how to apply what you’ve learnt to be able to troubleshoot in the future and ensure baking success
  • Invaluable printable information sheets and recipes
  • Baking confidence, knowledge and skill to use regularly at home

How will I get the most out of this course?

To get the most out of this course, you need to set aside the time to attend the live session with Anneka, read the support material supplied and practise your baking over the duration of the course. The live session will be recorded so it will be available to watch at any time if you are unable to attend. However, we do recommend baking along to get the most out of the course. 

We do understand that life sometimes gets in the way so the content and live session video recording will be available for 6 months after the completion of the course. However, access to Anneka via the Facebook group will only be available to students for the duration of the course.

Do I have to use Facebook to take part in the course?

An important part of this course is the closed Facebook group which allows you to share your experience, receive timely support and generally communicate with Anneka and the other students.

If you are not a Facebook user, or you’re apprehensive about joining the group, the course can still be completed without being a member however we do find that our students will get more from the course if they do participate. The more you get involved with the group and share your experiences, the more value it will add to your experience.