Chocolate Workshop

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Discover how versatile chocolate really is. Learn how to temper chocolate - the essential step for that smooth, glossy finish - then learn how to make handmade chocolates and more with everyone's favourite ingredient.

We regret that special dietary requirements cannot be accommodated in this class.

Course ID DCC1169
Price $95.00 (GST included)
Start date Monday, 19 March 2018
Finish date Monday, 19 March 2018
Sessions 1 session of 3 hours
Time 6.00pm - 9.00pm
Tutor Jenny Foley
Status Module is finished.


Please bring to the class:
* Paring knife
* Note pad and pen
* 2 tea towels
* a good size container for taking food home
* an apron
And please wear comfortable shoes, you'll be busy on your feet for the night!

NOTE: While strict hygiene standards are articulated and observed in class CIT Solutions cannot be held responsible for any food taken away and consumed after the class has finished.

More Information

About your tutor:
Jenny Foley trained as a Chef at CIT Reid before heading off to Europe, an adventure which lasted 28 years. During her time overseas she completed further training with a French chef, mastering sauces and other staples of French cuisine; ran her own restaurant in a trendy London borough and even cooked for the Royal Family. After returning to Australia Jenny ran her own restaurant in the Canberra region before deciding what she really loved was teaching others to cook.

Location: Dickson College

Address: 184 Phillip Ave, Dickson, ACT 2602

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Centre for Short Courses

Postal Address

  • PO Box 226
  • Jamison ACT 2614
  • Canberra, Australia

Physical Address

  • J Block, Room J013
  • Vowels Crescent
  • Canberra Institute of Technology
  • Bruce Campus
  • Haydon Drive, Bruce ACT 2617
  • Canberra, Australia

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