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    November 2019
    $100 - $248

    (1:30pm – 6:30pm) 2 Day Art and Science Series: Choux Pastries SkillsFuture Approved Course (CRS-N-0043194) – CP1128

    November 28 (Thu) @ 1:30 pm - 6:30 pm
    |Recurring Event (See all)
    28, 29 November

    Join Chef Judy and her team as they share with you the art and science of making these classic choux pastries. Learn to make the “perfect” batter, pipe and assemble different types of choux pastries with an assorted variety of fillings (e.g., Bavarian cream and crème anglaise). Understand the functions of each key ingredient in choux pastries—eggs, flours, fats & batter temperature. Suitable for individuals interested in entering the food and beverage industry, existing industry players, and individuals who want to engage in formative training to acquire skills and knowledge in this field of pastry making.

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    $100 - $248

    (1:30pm – 6:30pm) 2 Day Art and Science Series: Choux Pastries SkillsFuture Approved Course (CRS-N-0043194) – CP1128

    November 29 (Fri) @ 1:30 pm - 6:30 pm
    |Recurring Event (See all)
    28, 29 November

    Join Chef Judy and her team as they share with you the art and science of making these classic choux pastries. Learn to make the “perfect” batter, pipe and assemble different types of choux pastries with an assorted variety of fillings (e.g., Bavarian cream and crème anglaise). Understand the functions of each key ingredient in choux pastries—eggs, flours, fats & batter temperature. Suitable for individuals interested in entering the food and beverage industry, existing industry players, and individuals who want to engage in formative training to acquire skills and knowledge in this field of pastry making.

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