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October 2017
$100 - $408

4 Day Art and Science: Intermediate Bread Making SkillsFuture Approved Course (CRS-N-0034968)

October 28 (Sat) @ 1:30 pm - 6:30 pm
|Recurring Event (See all)
7,14,21,28 Oct (Weekend)

In this course that follows the foundation bread course, Chef Judy and her team will delve deeper into the techniques and secrets behind bread making in both the Asian and Western traditions.

Other methods of bread making such as no-time dough method, hot water dough method, poolish, Pate Fermentee method will be explored. You will also learn how to create your very own all-purpose sponge that can be used to make a variety of breads at one time, and techniques that is used in larger bakeries to streamline production. Advanced theoretical concepts, calculations and practical techniques will be covered thoroughly.

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$100 - $408

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

October 29 (Sun) @ 1:30 pm - 6:30 pm
|Recurring Event (See all)
8,15,22,29 Oct 2017 (Weekend)

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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November 2017
$100 - $228

NEW! Cake Decoration Course – Edible Cartoon Character SkillsFuture Approved Course (CA-N-2016-016299)

November 7 (Tue) @ 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 art. In this course, you will learn to create this cute and lovely minion cake!

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$100 - $248

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

November 10 (Fri) @ 12:30 pm - 6:30 pm
|Recurring Event (See all)
9,10 Nov 2017 (Weekday)

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

Fundamentals of Artisan Bread Making (Intermediate) SkillsFuture Approved Course (CRS-N-0034785)

November 12 (Sun) @ 1:30 pm - 6:30 pm
|Recurring Event (See all)
11,12 Nov 2017 (Weekend)

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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$100 - $408

4 Day Art and Science: Foundation Bread Making SkillsFuture Approved Course (CRS-N-0033984) BF-1101

November 20 (Mon) @ 1:30 pm - 6:30 pm
|Recurring Event (See all)
6,13,20,27 NOV 2017 (WEEKDAY)

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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