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February 2020

(130pm – 130pm) Fundamentals of Artisan Bread Making (Intermediate) – AI0205

February 5 (Wed) @ 1:30 pm - 6:30 pm
|Recurring Event (See all)
5, 6 January 2020

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.

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March 2020

(1230pm – 630pm) 2 Day Art and Science: Croissant and Danish Pastries – CDM0330

March 30 (Mon) @ 12:30 pm - 6:30 pm
|Recurring Event (See all)
30, 31 March 2020

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.

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