"Give a man a fish, he eats for a day. Teach him how to fish, he eats for life. We happen to do both"
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.
NEW! 2 Day Art and Science Series: Choux Pastries SkillsFuture Approved Course ((CRS-N-0043194) PC-1201
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.
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.