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 Series: Choux Pastries (SkillsFuture: CRS-N-0043194) – CP0601
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). 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.
(1:30pm – 6:30pm) 2 Day Art and Science Series: Puff Pastries (SkillsFuture: CRS-N-0043199) -PP0715
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.
(1:30 – 6:30pm) Fundamentals of Artisan Bread Making (Intermediate) SkillsFuture Approved Course (CRS-N-0034785) Weekday – AI-0729
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: CRS-N-0043194) – CP0829
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). 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.