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December 2018
$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.

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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.

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April 2019
$100 - $208

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

April 7 (Sun) @ 1:30 pm - 6:30 pm
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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.

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June 2019
$100 - $248

(1:30pm – 6:30pm) 2 Day Art and Science Series: Choux Pastries (SkillsFuture: CRS-N-0043194) – CP0601

June 28 (Fri) @ 1:30 pm - 6:30 pm
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27, 28 June 2019

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.

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July 2019
$100 - $248

(1:30pm – 6:30pm) 2 Day Art and Science Series: Puff Pastries (SkillsFuture: CRS-N-0043199) -PP0715

July 16 (Tue) @ 1:30 pm - 6:30 pm
|Recurring Event (See all)
15, 16 July 2019

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.

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$100 - $208

(1:30 – 6:30pm) Fundamentals of Artisan Bread Making (Intermediate) SkillsFuture Approved Course (CRS-N-0034785) Weekday – AI-0729

July 30 (Tue) @ 1:30 pm - 6:30 pm
|Recurring Event (See all)
29, 30 July 2019

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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