TAFESA SC A5brochure GastronomicAdv MAR20 WEB · you on a cooking journey with flavours from around...

2020 program

Meet our Lecturers 01

Cheese Making with Love 02

The Art of Sous Vide 03

Fermented Condiments 04

Cured and Smoked Products 05

Probiotic Fermented Beverages 06

Backyard Barbecue Hacks 07

You Reap What You Sow – Plant Based

Workshop08

Cocktail Party Pleasers 09

Pasta Making 10

Spanish Heat – Paella, Tapas and Pinchos 11

Guest Chef Series 12

Hospitality Courses 14

Baking Courses 18

TAFE SA Regency Training Restaurants 22

Special Events 24

Corporate Team Building 25

Contents

Meet our Lecturers

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.

In 2019, Paul Triglau was awarded the Dr Susan Nelle Churchill Fellowship to go to Italy to further explore the secrets of Italian patisserie.

Paul 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 won the best showpiece.

Paul 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.

Paul Tr iglau Frank Hero

Shantell is a microbiologist with a passion for the food industry, particularly fermented foods.

She has developed a number of new products and is currently educating the next generation of food technologists in this art.

With the growing trend for fermented foods, there is a shift back to traditional methods of fermentation and increasing interest in how other cultures have used fermentation as a means to preserve food.

Shantell can’t wait to pass on her knowledge.

Shantell Cox

Internationally trained master patissier and konditor TAFE SA lecturer, Martin Schnider came to Australia from Switzerland and started the very successful business enterprise Swiss Glory Chocolates.

Join this highly skilled master and find out how to temper couverture chocolate and other delights.

Mar tin Schnider

Justin has a passion for chocolate and patisserie and thrives on sharing his skills and knowledge with the next generation. He represented Australia in the Asian pastry cup coming third, qualifying him and his team for the world pastry cup in France where they finished sixth - the best result by an Australian team.

Justin has won numerous awards, including as winning coach of WorldSkills apprentices and trained a team to first place in the 2016 Bake Skills Australia competition at Fine Food Australia.

Justin Williams

01

Join this short course to learn the art of

cheese making from Caleigh who will teach

you to make a simple fresh cheese that

you can serve at lunch and say “I made

that”. The day will be filled with cheese

making, fun and of course, tastings.

Date: Wed 29 Apr 2020

Wed 1 Jul 2020

Wed 9 Sep 2020

Wed 4 Nov 2020

Duration: 1 day x 5 hours

(10:00am – 3.00pm)

Cost: $250

Location: TAFE SA Regency Park

Cheese Making with Love

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Using the Anova Precision Cooker and a

water bath, we will guide you through how to

achieve restaurant quality dishes in your own

home. Using quality ingredients and a careful

balance between time and temperature, we

will demonstrate how easy and inexpensive

this process of cooking is.

The dishes made are generally a lot more

tender and tastier due to the vacuum

packaging method of cooking, and

you won’t need an expensive vacuum

packing machine to achieve results.

Date: Thu 14 May 2020

Duration: 1 day x 3.5 hours

(5:30pm – 9:00pm)

Cost: $100


The Art of Sous Vide

03

Ditch processed, sugar-filled condiments

and learn to make your own probiotic

filled condiments the traditional way

they were made before large scale food

processing took over. Learn to make

ketchup, chutney, hummus and mustard

and you get to take your products home.

Date: Tue 7 Apr 2020


(5:30pm – 8:30pm)

Cost: $120


Fermented Condiments

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Come and learn how to make your

own bacon and how to cure pork cuts.

Get familiar with ham primal and the

amazing results you can achieve at home.

This hands on class also covers smoking

products and you get to take home

some products you have made.



(6:00pm – 9:00pm)

Cost: $120


Cured and Smoked Products

05

Learn to make both dairy and non-dairy

fermented beverages, including kombucha,

water kefir, kvaas and fermented juices.

These fermented probiotics are naturally low

in sugar but high in nutritional benefits and

are great for kids as a replacement for high

sugar drinks. You will take home live SCOBY

to start your own adventures in fermentation!

Date: Tue 16 Jun 2020


(5:30pm – 8:30pm)

Cost: $120


Probiotic Fermented Beverages

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This interactive cooking class will see

you take your backyard barbecue skills

to the next level. Discover new-found

tips and tricks for the perfect kofta,

smoked ribs, vegetable dishes and more.

This short course will cover restaurant

techniques you can use without buying

expensive gadgets and equipment.

Date: Thu 30 Jul 2020


(5:30pm – 9:00pm)

Cost: $100


Backyard Barbecue Hacks

07

Have you found it hard to cater for friends

and family who are vegetarian or vegan?

Want to get more nutrition and flavour out of

your own plant-based meals?

Join us for an incredible immersion into the

exciting world of vegan, plant based and

raw food cuisine. In this workshop, we will

dive into the principles of vegan cookery

and prepare a selection of dishes combining

veganism with modern plate presentation.

Date: Thu 27 Aug 2020


(5:30pm – 9:00pm)

Cost: $100


You Reap What You Sow – Plant Based Workshop

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Join us for an in-depth masterclass of finger

food, canapes, amuse bouche and light

snacks for everyday or your next special

event. Learn to make flavour packed

and visually exciting morsels of food.

Date: Thu 24 Sep 2020


(5:30pm – 9:00pm)

Cost: $100


Cocktail Party Pleasers

09

Join us for a Pasta Masterclass. Learn to

make filled pasta, shaped pasta, noodle and

flavoured pastas and the fluffiest gnocchi

you have ever had and more!

Complement your delicious carbohydrate-

packed goodies with classical and

contemporary sauces such as pesto,

puttanesca, cream sauce and ragu. Come

along to this special event and make food

the way it has been made for centuries.

Date: Wed 21 Oct – Thu 22 Oct 2020

Duration: 2 days x 3.5 hours

(Wednesday and Thursday

5:30pm – 9:00pm)

Cost: $190


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This course will inspire you with a range

of demonstrations, hands on cooking

and an interactive session of flavours

with both classical and contemporary

Basque and Spanish dishes. From Paella

to empanadas and churros to gazpacho,

come and indulge in a spice adventure.

Date: Thu 19 Nov 2020


(5:30pm – 9:00pm)

Cost: $100


Spanish Heat – Paella, Tapas and Pinchos

11

My Northern Thai with Terry Intarakhamhaeng While still showing the vibrant sweet/sour/salty balance that makes Thai

food so appealing, the food of the North is unique, with influences from

nearby Myanmar and Laos. In this class, Terry Intarakhamhaeng, chef

and owner at regional Thai specialist restaurant ‘Soi 38’, will focus on

the dishes he grew up with in the North and North East as well as some

hill tribe specialties not usually seen on menus in Australia. This course

is a great introduction to one of Thailand’s great culinary regions.

Date: Thu 30 Apr 2020

Duration: 1 day x 3.5 hours (5:30pm – 9:00pm)

Cost: $120


Guest Chef Series

The Gastronomic Adventures Guest Chef Series

features well-known chefs generously sharing their

individual culinary styles and food passions with you.

Join one of these events for an exciting journey

of discovery.

Kane Pollard from Topiary Growing up as part of a prominent Adelaide hills market gardening

family, Kane Pollard had an early appreciation for brisk air and

sustainability. His training began at The Scenic, before time in the

kitchens of Sebel Playford, Locavore, XO Supper Club and Citrus.

His tea house, now turned restaurant, is a creative hub. Century-old

techniques of culturing, churning, curing and smoking are present,

but food is plated and paired with a contemporary feel reflecting the

surrounds.

Date: Thu 18 Jun 2020


Cost: $120


Lachlan Colwill from Hentley Farm Hentley Farm head chef Lachlan Colwill’s credentials are impressive.

Originally from the Barossa, Lachlan won Best Chef award in 2010 in

the SA Restaurant and Catering awards. In 2009 he won the national

La Chaine des Rotisseurs Chef Competition and went on to represent

Australia in the international competition in New York where he placed

third globally. Since opening the restaurant at Hentley Farm in May 2012,

Lachlan is very humbled to have been awarded several accolades for

the impressive work he and the team have accomplished.

Date: Thu 28 May 2020


Cost: $120


13

It’s all about coffee and food!

Learn how to make the perfect espresso

coffee and some basic skills in the kitchen.

You will learn how to make some simple

dishes and sandwiches... perfect if you are

looking for employment in a cafe environment.

Date: Mon 20 Apr – Fri 24 Apr 2020

Mon 6 Jul – Fri 10 Jul 2020

Mon 28 Sep – Fri 2 Oct 2020

Mon 30 Nov – Fri 4 Dec 2020

Duration: 5 days x 9 hours

(Monday to Friday

9:00am – 6:00pm)

Cost: $450


Café Culture*

Hospitality Courses

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1 night per week over 6 weeks

Date: Mon 27 Apr – Mon 1 Jun 2020

Mon 27 Jul – Mon 31 Aug 2020

Mon 12 Oct – Mon 16 Nov 2020


(Mondays 5:00pm – 9:00pm)

Cost: $335


1 night per week over 6 weeks

Date: Mon 27 Apr – Mon 1 Jun 2020


(Mondays 5:00pm – 9:00pm)

Cost: $335

Location: TAFE SA Noarlunga

3-day intensive course

Date: Tue 14 Apr – Thu 16 Apr 2020

Mon 23 Nov – Wed 25 Nov 2020


(Monday to Wednesday

or Tuesday to Thursday

9:00am – 6:00pm)

Cost: $335



Date: Tue 14 Apr – Thu 16 Apr 2020


(Tuesday to Thursday

9:00am – 6:00pm)

Cost: $335

Location: TAFE SA Noarlunga

4 days x 6.5 hours

Date: Tue 2 Jun – Wed 10 Jun 2020

Thu 10 Sep – Fri 18 Sep 2020

Thu 12 Nov – Fri 20 Nov 2020


(Tuesdays & Wednesdays

or Thursdays & Fridays

9:30am – 4:00pm)

Cost: $335

Location: TAFE SA Mount Barker

Espresso Coffee Making*

*These Hospitality courses have accredited units as outlined on page 17. 15

2 nights a week for 4 weeks

Date: Mon 16 Mar – Tue 7 Apr 2020

Mon 11 May – Tue 2 Jun 2020

Mon 31 Aug – Tue 22 Sep 2020

Mon 26 Oct – Tue 17 Nov 2020


(Monday and Tuesday

6:00pm – 9:30pm)

Cost: $450



Date: Mon 20 Apr – Fri 24 Apr 2020

Mon 6 Jul – Fri 10 Jul 2020

Mon 28 Sep – Fri 2 Oct 2020

Mon 23 Nov – Fri 27 Nov 2020


(Monday to Friday

9:00am – 4:30pm)

Cost: $450


World of Bartending*Bartendin

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(4:00pm – 10:00pm)

Cost: $110

Location: TAFE SA Adelaide City

Regency Park

Date: Wed 18 Mar 2020

Wed 10 Jun 2020

Wed 26 Aug 2020

Wed 4 Nov 2020


(Wednesday 9:00am – 3:00pm)

Cost: $110


Mount Barker

Date: Mon 16 Mar 2020

Thu 6 Aug 2020

Mon 16 Nov 2020


(Monday or Thursday

9:30am – 4:00pm)

Cost: $110

Location: TAFE SA Mount Barker

Responsible Service of Alcohol (RSA)*

* Hospitality National Course Codes The following hospitality courses have accredited units as outlined below.

Café Culture - SITHFAB005 - Prepare and

serve espresso coffee

- SITXFSA001 - Use hygienic

practices for food safety

- SITHCCC003 - Prepare and

present sandwiches

Espresso Coffee Making - SITHFAB005 - Prepare and

serve espresso coffee



Responsible Service of Alcohol (RSA) - SITHFAB002 - Provide

responsible service of alcohol

World of Bartending - SITHFAB002 - Provide

responsible service of alcohol



- SITHFAB001 - Clean and tidy

bar areas

Every effort has been made to ensure the information provided was accurate as at March 2020, however TAFE SA may amend details in response to changing circumstances. 17

Baking Courses

In this hands-on short course, you will

learn how to make a variety of donut

doughs. We will show you how to make

a range of decadent fillings, including

a traditional pastry cream. You will also

learn how to apply a donut glaze and

pipe an assortment of decorative fillings

to create gourmet donuts that look both

modern and professional. During this

course you will make chocolate donuts,

violet sugared donuts with raspberry

jam, honey logs and kitchener buns.



(5:00pm – 9:00pm)

Cost: $98


Gourmet Donuts

Join us to master this French, Parisian

classic. Learn how to create a perfect

pate a choux so you can produce this

delicate pastry from your home kitchen.

This class will give you the knowledge and

techniques to make a variety of choux

products including eclairs, choux buns and

mini Paris-Brest. Each choux product will

be finished with a variety of modern and

traditional fillings and decorating techniques.

Date: Tue 12 May - Wed 13 May 2020

Tue 25 Aug - Wed 26 Aug 2020


(Tuesday and Wednesday

5.00pm - 9.00pm)

Cost: $268


Choux Pastry

Learn how to make soft and tender hot

cross buns using a range of techniques.

Varieties will include traditional, a fruit and

ginger beer and a sourdough hot cross

bun. Learn the secret to making them

extra fluffy. You will also learn to make

your own crossing mixture and develop

skills at making the perfect cross.



(5:00pm – 9:00pm)

Cost: $98


Easter Baking

Take your baking skills to the next level

and transport yourself to France from the

comfort of your kitchen. Learn how to

make an array of classic French pastries

including croissants, chocolate croissants,

pain au raisin, millefeuille, quiche, fruit

flan and lemon meringue tart. Never feel

overwhelmed again making these flaky,

buttery and oh-so-delicious treats.

Date: Tue 4 Aug – Wed 5 Aug 2020



12:00pm – 6:00pm)

Cost: $268


French Pastry Classics

19

Learn how to master sourdough breads

working with both stiff and liquid levains

to create bread with stunning flavour and

texture. You will make white, rye, miche

(wholemeal) and buckwheat sourdoughs

and find out how to retard the loaves in the

fridge for ultimate flavour. Learn to create

a sourdough baguette as well as a variety

of flavoured and seeded sourdoughs.

Date: Tue 12 May – Wed 13 May 2020



12:00pm – 6:00pm)

Cost: $268


The Art of Sourdough

Join us for a 2 day short course where

you will learn how to make the perfect

short pastry and butter puff pastry.

We will show you how to turn these

pastries into an array of modern and

classic tarts including Pear tart

Bourdaloue, chocolate salted caramel

tart, classic French apple tart, Tarte

Tatin and baked lemon tart.

Date: Tue 23 Jun - Wed 24 Jun 2020



12:00pm – 6:00pm)

Cost: $268


Classic and Contemporary Tarts

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Kids Kitchen offers action-packed school

holiday fun for budding chefs of the future or

kids who just want to have fun making food.

Classes involve the preparation of a range of

sweet and savoury dishes and will be taught

by professional chefs in our world-class

training facilities.

Participants will be divided into three groups

based on their age.

Kinder Cooks - 4 to 6 years old

Growing Gourmets - 7 to 12 years old

Masterclass - 13 to 16 years old

Check the TAFE SA website for dates

and times.

Kids Kitchen

This short course will get you into the

Christmas spirit. Learn how to make a

selection of festive baked goods in time

for Christmas including fruit mince tartlets,

Christmas pudding and a traditional, yeasted

German Christmas cake (Stollen) which

will keep beautifully until Christmas Day.

Date: Thu 3 Dec 2020


(5:00pm – 9:00pm)

Cost: $98


Christmas Baking

Bake your way through this two-day course

and explore the fascinating world of artisan

Italian baking. You will learn how to make

pastries like sfogliatelle, cannoli and rum

baba. You will acquire the skills to make the

ultimate pizza dough and Italian flatbreads,

like ciabatta, schiacciata and foccacia,

plus an olive and rosemary sourdough and

an Italian donut known as bombolone.

Date: Wed 9 Sep – Thu 10 Sep 2020


(Wednesday and Thursday

12:00pm – 6:00pm)

Cost: $268


Made in Italy

“ The kids really enjoyed themselves!

The smile and pride on their face

at the end of the course showed us

that it was a long lasting experience

for them. ” Attila – Growing Gourmets 2018.

21

With its bright informal atmosphere,

TIROS @ Regency is the perfect choice for

a leisurely lunch with friends or as a venue

for a business meeting. Our ever-evolving

menu features the best local produce

complemented by an excellent wine list

which showcases South Australia’s rich

wine heritage.

TIROS @ Regency is open to the

public for lunch from Tuesday to Friday

on selected dates throughout the year.

For bookings at TIROS @ Regency

and Graduates, please call 8348 4348.

Graduates Restaurant is an Adelaide

institution famous for its sumptuous

dishes created with flair by our team of

professionally trained and experienced

cookery lecturers and their talented

Commercial Cookery students.

Service is provided by our highly

motivated team of students, supervised

by our experienced hospitality lecturers

with attention to detail the prerequisite

for each and every service period.

Graduates is open to the public for

dinner from Wednesday to Friday on

selected dates throughout the year.

TAFE SA RegencyTraining Restaurants

This is your chance to enjoy our

famous Patisserie Coffee Shops with

an afternoon of sampling our very

own TAFE SA Certificate IV Patisserie

(SIT40713) students’ scrumptious

creations along with unlimited tea,

coffee and juice.

Cost: $18


For dates and times of the Patisserie

Coffee Shops, please call 8348 2620.

Patisserie Coffee Shops

Results Deli and Café offers an

amazingly diverse selection of

products, all created at the TAFE SA

Regency Campus by our students

using the best local ingredients and

sold at very affordable prices.

Some of the stars of Results Deli

and Café are cakes, pastries, lollies,

cheese, bread, meat, beer, wine and

house made cordials and sauces.

Drop in, have a coffee and have a

look for yourself. You’ll be amazed

at what we make.

Results Deli and Café is open

10:00am to 4:00pm Tuesday to

Friday during term and some

school holidays.

Results Deli and Café

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L Plates - Cook with the masters Want to learn how to make pasta from scratch, fold dumplings

or fry chicken to crisp perfection? The Advertiser has teamed

up with TAFE SA’s Regency International Centre as part of Tasting

Australia, to create a series of hands-on cooking classes featuring

some of the state’s best-known chefs. The line-up includes Salopian

Inn’s Karena Armstrong, Africola’s Duncan Welgemoed, Madre’s Ettore

Bertonati as well as Part Time Lover chef Stewart Wesson and

Andy Thiele from Delicatessen.

Date: Sat 28 Mar 2020

Duration: 3 hours

Cost: Industry chef classes $85

Bread class $95

For full program details, go to the TAFE SA website

or contact [email protected]

Degustation Dinners Our Degustation Dinners continue to be a huge success.

Our cookery lecturers design a sumptuous five-course dinner

and our senior hospitality lecturers choose wines to match.

The cost is $75 with matching wines or $60 if you would prefer to

choose from the beverage list.

2020 Degustation Dinner dates are as follows:

Wed 29 Apr 2020 - Graduates Restaurant

Wed 13 May 2020 - Graduates Restaurant

Wed 20 May 2020 - Tiros @ Regency

Wed 27 May 2020 - Graduates Restaurant

Wed 10 Jun 2020 - Graduates Restaurant

Wed 24 Jun 2020 - Graduates Restaurant

For bookings and enquiries, please call 8348 4348.

SpecialEvents

Corporate TeamBuilding

Inspire Your Team Looking for creative ways to build your team

relationships? TAFE SA can provide tailor-made

corporate training solutions to meet your needs.

We have highly skilled, passionate and motivated

staff that can provide outcome driven, creative

and entertaining corporate training packages to

help your company achieve their goals.

Areas include, but are not limited to, themed

cooking classes, smallgoods making, cocktail

making, chocolate and other delights, beer,

wine, cheese and master chef team building.

For full program details, go to the

TAFE SA website or get in touch at

[email protected]

“ Our staff thoroughly enjoyed their time at

TAFE SA Regency. The chefs were engaging,

patient and knowledgeable and the menu

for the day was delicious! This gave us such

a rare opportunity to relax and unwind with

our peers whilst picking up some valuable

skills and recipes. We would recommend

TAFE SA to any business looking for a

rewarding and inclusive team building

event with a difference.

” Defence Housing Australia

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How to book

Visit tafesa.edu.au/short-coursesBook 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. Classes are subject to minimum numbers.

4. Regency Gastronomic Adventures reserves

the right to alter or cancel a class without notice.

A refund will be provided upon class cancellation.

5. Dietary requirements cannot be accommodated

in all classes.

6. A credit card will be required at the time

of booking.

Give a Gift Voucher

Are you looking for a gift for someone special?

Not sure of what to buy? Who doesn’t enjoy a quality

restaurant meal in an elegant environment?

TAFE SA has gift vouchers for Tiros @ Regency

and Graduates Restaurant. Give your friends, family

and loved ones the gifts that everyone will enjoy.

Call 8348 4348 to purchase your gift card.

Contact Us

TAFE SA Regency

137 Days Road

Regency Park SA 5010

T 1800 882 661

E [email protected]

If you are deaf, or have a hearing or speech

impairment, contact us through the National

Relay Service relayservice.gov.au

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TAFESA SC A5brochure GastronomicAdv MAR20 WEB · you on a cooking journey with flavours from around...

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Transcript of TAFESA SC A5brochure GastronomicAdv MAR20 WEB · you on a cooking journey with flavours from around...