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"Give a man a fish, he eats for a day. Teach him how to fish, he eats for life. We happen to do both"

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October 2017
$100 - $408

4 Day Art and Science: Intermediate Bread Making SkillsFuture Approved Course (CRS-N-0034968)

October 21 (Sat) @ 1:30 pm - 6:30 pm

In this course that follows the foundation bread course, Chef Judy and her team will delve deeper into the techniques and secrets behind bread making in both the Asian and Western traditions.

Other methods of bread making such as no-time dough method, hot water dough method, poolish, Pate Fermentee method will be explored. You will also learn how to create your very own all-purpose sponge that can be used to make a variety of breads at one time, and techniques that is used in larger bakeries to streamline production. Advanced theoretical concepts, calculations and practical techniques will be covered thoroughly.

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$100 - $408

4 Day Art and Science: Intermediate Bread Making SkillsFuture Approved Course (CRS-N-0034968)

October 28 (Sat) @ 1:30 pm - 6:30 pm

In this course that follows the foundation bread course, Chef Judy and her team will delve deeper into the techniques and secrets behind bread making in both the Asian and Western traditions.

Other methods of bread making such as no-time dough method, hot water dough method, poolish, Pate Fermentee method will be explored. You will also learn how to create your very own all-purpose sponge that can be used to make a variety of breads at one time, and techniques that is used in larger bakeries to streamline production. Advanced theoretical concepts, calculations and practical techniques will be covered thoroughly.

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