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October 2017
$100 - $408

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

October 21 (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 22 (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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Private Event

October 23 (Mon) - October 24 (Tue)

We are closed for a private event. For more details or enquiry, please drop us an email at j.jireh@creativeculinaire.com or give us a call at 6324 1663. Looking forward to welcoming you at Creative Culinaire the School soon!

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$1100

3 Day Masterclass by Chef Balazs Enzsol – Modern French Cakes and Entremets

October 25 (Wed) @ 1:00 pm - 7:00 pm
|Recurring Event (See all)
25,26,27 Oct 2017

For the first time in Singapore, join Chef Balazs Enzsol in this 3 Full Day Hands-on Masterclass on Modern French Cakes and Entremets! Chef Enzsol is known in the Pastry world for creating delicate and intricate masterpieces that are delicious and aesthetically stunning - cakes and pastries, chocolates and chocolate sculptures.

In this masterclass, Chef Enzsol will be sharing many techniques used for modern French Cakes and Entremets, and including theories of glazes and pastries. You will be having a hands-on experience baking different cake bases and sponges, crunch/filling, and glazes in this class. Chef Enzsol is based in Barcelona, and was previously working at one Michelin-starred restaurant Hoja Santa with Chef Albert Adrià. Chef Enzsol is now working as a consultant worldwide, and also travels around the world to share his knowledge through masterclasses. Join us today for this exclusive Masterclass!

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Private Event

October 30 (Mon)

We are closed for a private event. For more details or enquiry, please drop us an email at j.jireh@creativeculinaire.com or give us a call at 6324 1663. Looking forward to welcoming you at Creative Culinaire the School soon!

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$1100

3 Day Masterclass by Chef Balazs Enzsol – Desserts for Pastry Shops and Entremets

October 31 (Tue) @ 1:00 pm - 7:00 pm
|Recurring Event (See all)
31 Oct, 1 & 2 Nov 2017

For the first time in Singapore, join Chef Balazs Enzsol in this 3 Full Day Hands-on Masterclass on Desserts for Pastry Shops and Entremets! Chef Enzsol is known in the Pastry world for creating delicate and intricate masterpieces that are delicious and aesthetically stunning - cakes and pastries, chocolates and chocolate sculptures.

In this masterclass, Chef Enzsol will be sharing many techniques to produce classic desserts for pastry shops, and helping improve the productivity and efficiency using refined techniques. Chef Enzsol will also be sharing modern entremets. You will be having a hands-on experience baking different cakes and tarts, and basic chocolate decorations. Chef Enzsol is based in Barcelona, and was previously working at one Michelin-starred restaurant Hoja Santa with Chef Albert Adrià. Chef Enzsol is now working as a consultant worldwide, and also travels around the world to share his knowledge through masterclasses. Join us today for this exclusive Masterclass!

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