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December 2017
$100 - $688

3 Day Professional Gelato Making Course SkillsFuture Approved Course (CRS-N-0033999)

December 4 (Mon) @ 1:00 pm - 6:00 pm
|Recurring Event (See all)
4,5,6 Dec 2017

This course is suited for business owners, professionals and individuals who intend to start a gelato business or want to gain in-depth mathematical and scientific knowledge of making a good gelato. The course will give you the knowledge and the technical ability to diversify your product line, and improve the quality of your Gelato. It will also help you to sharpen your customer service skills, improving customer relations.

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$100 - $408

四天面包基础烘焙课程 (SkillsFuture: CRS-N-0033984)

December 7 (Thu) @ 1:30 pm - 6:30 pm
|Recurring Event (See all)
7,14,21,28 Dec (Mandarin Weekday)

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 - $408

4 Day Art and Science Series: Foundation Cake Baking SkillsFuture Approved Course (CRS-N-0033870)

December 8 (Fri) @ 1:30 pm - 6:30 pm
|Recurring Event (See all)
8,15,22,29 Dec 2017 (Weekday)

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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$100 - $228

NEW! Cake Decoration Course – Edible 3-tiered Floral Themed Cake with Brush Embroidery and Hand-made Roses SkillsFuture Approved Course (CA-N-2016-016298)

December 11 (Mon) @ 9:00 am - 6:00 pm

Join Chef Judy as she shares with you the delicate handling and sculpting techniques of working with fondant and gum paste. You will get the opportunity to create your stunning and edible work of arts. In this course, you will learn to create this elegant and beautiful 3-tiered floral cake – complete with handmade flowers, and brush embroidery design!

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$100 - $408

四天蛋糕烘焙基础课程 (SkillsFuture: CRS-N-0033870)

December 12 (Tue) @ 1:30 pm - 6:30 pm
|Recurring Event (See all)
12,13,19,20 Dec 2017 (Weekday Mandarin)

课程内容: • 了解不同种类的面粉和其他材料的用途(如何影响蛋糕的口感和味道) • 不同搅拌的方式 • 如何控制烤箱的温度 • 识别烘焙错误 • 基本蛋糕美化方式 • 学习如何运用烘培比例来了解不同蛋糕的配方 • 蛋糕种类:牛油蛋糕,戚风蛋糕,瑞士卷,海绵蛋糕 • 把自己所烤的产品带回家

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$100 - $248

NEW! 2 Day Art and Science Series: Choux Pastries SkillsFuture Approved Course ((CRS-N-0043194) PC-1201

December 26 (Tue) @ 12:30 pm - 6:30 pm
|Recurring Event (See all)
26,27 Dec 2017 (Weekday)

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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