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    January 2020
    $228

    (130pm – 630pm) 2 Days Art and Science Series: Puff Pastries – PP0122

    22 January, 2020 (Wed) @ 1:30 pm - 6:30 pm
    |Recurring Event (See all)
    22, 23 January 2020

    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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    $228

    (130pm – 630pm) 2 Days Art and Science Series: Puff Pastries – PP0122

    23 January, 2020 (Thu) @ 1:30 pm - 6:30 pm
    |Recurring Event (See all)
    22, 23 January 2020

    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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