Courses

Course Information

  • Fees: Payable 7 days before classes start
  • Refunds: Will only be given if the class is cancelled or 5 days notice given
  • Note: EFTPOS & Credit Card facilities are now available.
  • 1% fee applies to credit cards and TAP N GO
  • If you are wishing to enrol for a Course, please contact the Centre on 9747 8576 to confirm your Enrolment.

PDF Downloadable Enrolment Form

A Term Program in Adobe PDF format is also available.

Professional Makeup Made Easy

Date: 
Sat, 11/11/2017 - 12:30 to 15:00
Sessions: 
1

Covers the three steps to makeup.  Learn how to face frame, contour/strobe, lips as well as natural, classic and smokey eyes. Includes full makeup usage and a Certificate of Participation.

(This workshop is offered in the Beauty Industry Taster)

Serious Photography

Date: 
Sat, 11/11/2017 - 13:00 to 16:00
Sessions: 
6

Have you got a DSLR Camera and want to learn how to use your camera to its fullest potential and just not on AUTO? Learn photographic terms, about landscape, macro, sport and a lot more.  BYO Camera.

Sewing - Intro to

Date: 
Wed, 25/10/2017 - 09:30 to 12:00
Sessions: 
8

Learn professional techniques in order to hand and machine sew. Includes laying out and cutting from patterns then learn to make a small garment. Lots of tips on seams zips and finishing off if you don't have an overlocker. Ideal pathway to further studies or employment opportunities in the Fashion Industry. Students need to bring Sewing Machine, Extension Cord, 1.5 metre of Material, 38cm of 71cm wide Ribbing (Cuffs), 52cm of 1" wide Elastic, Inter facing for tracing, Pins, Cotton thread, Scissors, Pencil, Dressmaking Chalk and a spare Bobbin. Some material available for purchase.

Shellac Nails

Date: 
Sat, 02/12/2017 - 10:00 to 15:00
Sessions: 
1

Learn how to prepare a dry manicure and then shellac application.  Covers shaping, removal, nail repairs and home care advice. Kit includes products a 36 watt Lamp & instructions. Certificate of Participation provided.

(This workshop is offered in the Beauty Industry Taster)

Soap Making - Advanced Cold Process Method

Date: 
Sun, 26/11/2017 - 10:00 to 13:30
Sessions: 
1

Designed for those that have completed the Beginners (Cold ProcessMethod) Workshop.  Includes layering different colours, creating swirls, marbling techniques, confetti and curl patterns.  Additionally you will be shown how to include botanicals and exfoliants in soaps.  Using some of the techniques make 1kg (10-12 bars) as well as take home a reusable wooden mould (worth $32.50). Included is all materials as well as a full instruction booklet.

Soap Making - Advanced Cold Process Method

Date: 
Sun, 26/11/2017 - 14:30 to 18:00
Sessions: 
1

Designed for those that have completed the Beginners Workshop. Includes layering colours, creating swirls, confetti, marbling and curl patterns. Also discover how to include botanicals and exfoliants. Using some of the techniques, take home 1kg (10-12 bars) and a reusable wooden mould (RRP $32.50). Includes manual and materials. Students to wear long sleeves and enclosed footwear (no thongs or sandals), bring an old large towel and a tray 45x33cm. You will not be permitted to attend otherwise.  Products available to purchase on the day.

Soap Making - Beginners - Cold Process Method

Date: 
Sun, 12/11/2017 - 10:00 to 13:00
Sessions: 
1

Learn to make Cold Process Soap using natural vegetable oils.  Discover how to make your own soap with the right balance of bubbles and creaminess. Choose your fragrance and take home 1kg (10-12 bars) of soap under expert supervison.  Additionally you will learn the basic theory of cold process soap making, safety aspects, using fragrance, colouring your soap, packaging as well as curing. You will also receive a reusable wooden log mould (valued at $32.50). Included is a full instruction booklet.

Soap Making - Beginners - Cold Process Method

Date: 
Sun, 12/11/2017 - 14:30 to 17:30
Sessions: 
1

Learn to make Cold Process Soap using natural vegetables oils. Discover how to make your very own soap with the right balance of creaminess and bubbles.  Choose your own colour and fragrance and take home 1 kg (10-12 bars) under expert supervision. Additionally you will learn the basic theory of cold process soap making, safety aspects, using fragrance, colouring your soap, packaging as well as curing. You will also receive a reusable wooden mould (RRP $32.50). Included is a full instruction booklet.

Soap Making - Melt & Pour Method

Date: 
Sun, 29/10/2017 - 10:00 to 13:00
Sessions: 
1

 Melt and Pour is a great introduction course in the world of soap making and is the easiest method of soap making. Learn how to make fun, colourful fragrant bars that can be used the next day. You will make a range of soap bars which have botanicals and exfoliants and also use a variety of colours including clays and Micas.

Soap Making - Melt and Pour Method

Date: 
Sun, 29/10/2017 - 14:30 to 17:30
Sessions: 
1

Melt and Pour Soap is a great introduction to the world of soap making and is the easiest method of soap making.  Learn how to make fun, colourful fragrant bars that can be used the next day.   You will make a range of soap bars which have botanicals and exfoliants and also use a variety of colours including clays and Micas.  You will make and take home 10 bars/guest soaps including some moisturising goat's milk bars. Also included in your kit is a silicone mould/additional guest soap moulds and remaining Soap Base, a colour mixing chart as well as a full instruction booklet.

Two Tier Chocolate Ganache Cake

Date: 
Thu, 07/12/2017 - 18:00 to 20:30
Sessions: 
3

Learn to make chocolate ganache and then cover two round cakes, 6" and 10" with chocolate ganache and fondant.  Then decorate the cake and board with circles, bows, stars and stripes. Students need to bring an apron, 2.5 kgs Extra White fondant, Gladwrap, Baby Wipes, 1 deep container, 6" round thick cake board (3rd session), 10" round thick cake board (2nd session),  Turn Table (optional 2nd & 3rd session), container to take finished cakes home.

One day before the second class you need to make Ganache.

250g Dark Chocolate, 300mls Thickened Cream.

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