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June 2019
$100 - $408

(1:30pm – 6:30pm) Fundamentals of Artisan Bread Making: Foundation (SkillsFuture: CRS-N-0034883) – ABF0601

June 18 (Tue) @ 1:30 pm - 6:30 pm
|Recurring Event (See all)
04, 11, 18 & 25 June 2019

Join Chef Judy and her team as they 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.
**It is highly recommended for participants of this class to attend our foundation bread making course to obtain basic knowledge of bread making (participants will be assumed to have basic knowledge of bread making)

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$100 - $408

(1:30pm – 6:30pm) 4 Day Art and Science Bread Making: Foundation (SkillsFuture: CRS-N-0033984) – FB0608

June 22 (Sat) @ 1:30 pm - 6:30 pm
|Recurring Event (See all)
08, 22, 29 June & 6 July 2019

Learn the fundamentals and skills of making breads. In this 4 day foundation course, you will learn both theoretical and practical skills, with plenty of hands-on practice to hone your skills

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$100 - $408

(1:30pm – 6:30pm) 四天面包基础烘焙课程 (SkillsFuture: CRS-N-0033984) – BFM0601

June 23 (Sun) @ 1:30 pm - 6:30 pm
|Recurring Event (See all)
02, 09, 23, 30 June 2019

课程内容: • 了解面团中各种材料例如酵母,面粉,水份,脂肪和糖的功能以及重要性 • 学习如何用正确揉面团的技巧 • 面包师数学 • 了解发酵过程和各种阶段 • 了解温度的重要性 • 学习基础面包造型与技巧 • 面包种类:甜面包(甜和咸馅料),意大利面包和披萨,甜甜圈等等

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$100 - $228

(9am – 6pm) Healthy Living Series: Gluten Free Cake (SkillsFuture: CRS-N-0045571) – GFC0601

June 24 (Mon) @ 9:00 am - 6:00 pm

Join Chef Judy and her team as share with you the secrets of healthy baking. Learn to make 5 different types of gluten free cakes, and also understand and apply the theoretical knowledge learnt in making cakes. You will also understand the different functions and roles of different ingredients.

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$100 - $248

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

June 27 (Thu) @ 1:30 pm - 6:30 pm
|Recurring Event (See all)
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 - $408

(1:30pm – 6:30pm) 4 Day Art and Science Series: Foundation Cake Baking SkillsFuture Approved Course (CRS-N-0033870) Weekend CFB-0707

July 7 (Sun) @ 1:30 pm - 6:30 pm
|Recurring Event (See all)
7, 14, 21, 28 July 2019

Learn the fundamentals and skills of baking cakes. In this 4 day foundation course, you will learn both theoretical and practical skills, with plenty of hands-on practice to hone your skills.

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