Loading Courses

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"

Find Courses

Event Views Navigation

Upcoming Courses

Courses List Navigation

September 2018
$100 - $248

2 Day Art and Science Series: Puff Pastries SkillsFuture Approved Course(CRS-N-0043199) Weekend PP-0929

30 September, 2018 (Sun) @ 12:30 pm
|Recurring Event (See all)
29,30 Sept 2018 (Sat and Sun)

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.

View Details » Share on Facebook »
December 2018
$100 - $248

2 Day Art and Science Series: Choux Pastries SkillsFuture Approved Course (CRS-N-0043194) PC-1217

17 December, 2018 (Mon) @ 12:30 pm - 6:30 pm

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.

View Details » Share on Facebook »
$100 - $248

2 Day Art and Science Series: Choux Pastries SkillsFuture Approved Course (CRS-N-0043194) PC-1217

18 December, 2018 (Tue) @ 12:30 pm - 6:30 pm
|Recurring Event (See all)
17,18 Dec 2018 (Monday & Tuesday)

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.

View Details » Share on Facebook »
$100 - $248

2 Day Art and Science: Croissant and Danish Pastries SkillsFuture Approved Course (CRS-N-0040472) Weekday – PCD-1201

28 December, 2018 (Fri) @ 12:30 pm - 6:30 pm
|Recurring Event (See all)
27,28 Dec 2018 (Weekday)

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.

View Details » Share on Facebook »
March 2019
$100 - $248

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

March 26 (Tue) @ 12:30 pm - 6:30 pm
|Recurring Event (See all)
25, 26 March 2019 (Mon & Tues)

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.

View Details » Share on Facebook »
April 2019
$100 - $208

Fundamentals of Artisan Bread Making: Intermediate (SkillsFuture: CRS-N-0034785) – ABI0401

April 7 (Sun) @ 1:30 pm - 6:30 pm
|Recurring Event (See all)
6 & 7 April 2019

Using her wealth of knowledge and expertise in baking artisan breads, join Chef Judy as she shares with you the fundamentals and skills of baking Artisan breads – with in-depth understanding of the theoretical and practical aspects of Artisan Bread making including Sourdough Bread. In this course, you will learn both theoretical and practical skills, with plenty of hands-on practice to hone your skills.

View Details » Share on Facebook »
+ Export Events