Courses
"Give a man a fish, he eats for a day. Teach him how to fish, he eats for life. We happen to do both"
Upcoming Courses
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(1:30pm – 6:30pm) 2 Day Art and Science: Croissant and Danish Pastries (SkillsFuture: CRS-N-0040472) – CDM0918
Join Chef Judy and her team as they share with you the art and science of making these classic Danish pastries and croissants. Learn to shape, cut and fill these layered pastries with an assorted variety of fillings. Learn the secret behind what makes a good Danish pastry and the difference between croissant and Danish pastry. Learn how to layer butter or margarine into the dough to create light, crisp and flavourful pastries. Fragrant and eye appealing, these are very popular with the young and old alike and make great items for any café or little bakery.
(1:30pm – 6:30pm) 2 Days Hands-on Art and Science: Intensive Cake and Bread Course – IC1003
This course is specially designed for those who are hard pressed for time but are eager to attend the professional course. It is a quick walk through the fundamentals of cake and bread making in the theoretical and practical aspects.
(1:30pm – 6:30pm) Fundamentals of Artisan Bread Making (Intermediate) SkillsFuture Approved Course (CRS-N-0034785) Weekend – AI1102
Join Chef Judy and her team as they shares with you the skills of baking Artisan breads in an intermediate level – with in-depth understanding of the theoretical and practical aspects of Artisan Bread making. In this course, you will learn both theoretical and practical skills, with plenty of hands-on practice to hone your skills.
(1:30pm – 6:30pm) 2 Day Art and Science Series: Choux Pastries SkillsFuture Approved Course (CRS-N-0043194) – CP1128
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.