(10am – 6pm) 14 Day Professional Bakery Course (Year 2020: 1st Intake)
2020 1st Intake. 10% early bird discount off (course fee only) for registrations before 15 February 2020.
Accredited by Singapore Bakery and Confectionery Trade Association, the course is now available for E2i funding up to 70% if you are a Singaporean Baker working in a bakery or F&B related industry.
Course Duration: 14 Days, Monday – Friday (10am-6pm)
Since its Inception in 2009, Creative Culinaire’s 14 Day Professional Bakery Course (PBC) by Principal and Executive Chef Judy Koh has attracted baking enthusiast internationally through its intensive and comprehensive syllabus where students gain a better insight of the bakery scene and learn in a professional environment using real bakery equipment. During this 14 Day course, you will learn how to bake bread, pastries, cakes and decorate cakes productively, and also learn costing methods to ensure profits. You will have the rare opportunity to have a close insight into our bakery and experience what really goes on in a bakery.
This newly revised course, now accredited by the Singapore Bakery & Confectionary Trade Association (SBCTA), is specially developed to inspire existing bakers to equip them with skills to value add to their employers and build their network, and for those who simply wish to hone their baking skills on a professional level. If you are exploring baking as a career or plan to open you own bakery, this is also the course for you!
Chef Judy Koh, Managing Director, Principal and Executive Chef of Creative Culinaire The School and Caffe Pralet is widely celebrated locally and overseas as a celebrity chef, food columnist, consultant and judge at bakery and culinary competitions. Her passion and forte is in the creation and development of Asian and Western recipes, and in research and comparative studies on food. Chef Judy has also been engaged as a consultant for local and overseas organisations for product research and development.
Chef Judy Koh has over two decades of professional baking and cooking experience, working in established hotels both locally and overseas, and have trained in top global institutes including the Culinary Institute of America, LeNôtre, San Francisco Baking Institute, and US Wheat Associates. Chef Judy Koh has received many accolades, including being a recipient of the World Guinness Book of Records for the Tallest Chocolate Sculpture, Singapore Book of Records for the Biggest Birthday Cake, Tallest Christmas Tree of Cupcakes, Longest Swissroll, and Largest Logo of Cupcakes.
Chef Judy Koh has also been featured countless times and is a regular contributor to local and overseas food publications, and is the author of several books such as “Recipes from the Heart”, “Delightful Cakes”, “Baking with Judy” and “Pockets of Happiness”, which showcases her talent as a poet.
Bakery Equipment needed. Heart to heart talk from Chef Judy on the challenges, joys and tribulations of setting up a bakery. Selection of staff and managing them. Buying, receiving and storage of ingredients. Tips of the trade.
How do you produce profitable items from left over building blocks and unsold items? E.g. mousse truffles,cookies, bread pudding and rum balls. What items can be frozen and what cannot?
In depth concept of baker’s percentage and its importance in the production process, recipe modification and formulation.
Health and Safety, Nutrition and Food Allergy
The importance of clean practices in the kitchen, health concerns
Nutrition and Food Allergy
The importance of creating healthy alternatives to meet the demands of today’s customers.
The importance of Mis En Place