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2 Day Art and Science Series: Puff Pastries SkillsFuture Approved Course(CRS-N-0043199) Weekday PP-0325

25, 26 March 2019 (Mon & Tues)
12:30 pm - 6:30 pm
$100 - $248
Join Chef Judy and her team as they share with you the art and science of making these classic puff pastries. Learn lamination techniques and cooking a range of sweet and savoury fillings. Understand the functions of each key ingredients, shaping techniques, and introduction to pre-prepared fillings and frozen dough. 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.

Method of Instruction


Funding Available

Goverment funded course


19 available
(SkillsFuture Deposit) 2 Day Art and Science Series: Puff Pastries Weekday PP-0325

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19 available
(Non SkillsFuture Option) 2 Day Art and Science Series: Puff Pastries Weekday PP-0325

Please fill in all required fields

Dear Valued Customers,


Please read the following carefully should you wish to utilise your SkillsFuture Credits – we would not entertain requests should there be a failure to comply to the following guidelines by SkillsFuture and T&Cs of Creative Culinaire.


In accordance to the recent guidelines published by SkillsFuture Singapore regarding SkillsFuture Claims, from 19 May 2017, there will no longer be pay-to-individual option for all SkillsFuture Claims. SkillsFuture will now pay the fee directly to the Training Provider (Creative Culinaire). We would like to highlight the following changes to our valued customers:


There will now be 2 options when selecting the class. Please select the one that is relevant (kindly note that no refunds will be entertained for incorrect selection of options)

No claim from SkillsFuture (You will pay full fee directly to Creative Culinaire)

Claiming from SkillsFuture

You will be required to pay a $100 refundable deposit (*terms and conditions apply) to secure your registration. Registration must be done with Creative Culinaire before proceeding for claims as confirmation of the class is required by SkillsFuture as a supporting document.

This deposit will be refunded in cash on the first day of your lesson

Should you change, cancel the class or no-show, the deposit will be forfeited

After paying the $100 refundable deposit, you have been “soft booked” for the class. You may now proceed to SkillFuture Claims website to submit your claim. The following documents are required:

Please ensure that the claimant is the attendee for the class (it is an offence to claim from another person’s account)

Creative Culinaire accepts soft bookings up to 90 days prior to the class. However, SkillsFuture Claims can only be done 60 days before the course start date. Please submit your claims as soon as the claims window opens

Please ensure registration name is exactly according to your NRIC. SkillsFuture and Creative Culinaire would require this to verify the bookings and claims

Please submit the Ticket from Creative Culinaire (not invoice from paypal). The Ticket would specify the Class Date, Time, Course Code and Your Name. This must be submitted as supporting evidence to ensure a successful claim.

Input the course fee as amount “payable by you” and “amount payable by you” should be the course fee and not the $100 deposit. And select fees payable to Training Provider.

Questions pertaining to SkillsFuture Claim should be directed to SkillsFuture as Creative Culinaire does not have information with regards to your claims.

Please click here for a step-by-step illustration on the new procedures and Frequently Asked Questions.


What to expect:


Make 5 types of Puff Pastries

Baked Chicken Pie

Sausage Roll


Baked Curry Puff

Apple Strudel

Make 8 types of Savoury and Sweet puff fillings

Garlic Chicken, Curry Chicken, Black Pepper Chicken

Chicken Sausage filling

Apple Cream Filling, Mango Cream Filling, Peach Cream Filling

Tuna Filling

Laminating techniques and process – Traditional method (long refrigeration) & No-time method (short refrigeration), Single and Double Folds

Understand the role and properties of key ingredients in Puff Pastries (Flour, Butter/Margarine/Fat)

Introduction to freezing your dough

Operate modern semi-professional/professional equipment

Basic Kitchen Etiquette including Food and Beverage Safety and Hygiene Practices

Fees include:

Ingredients for the class

Recipes for items learnt