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"Give a man a fish, he eats for a day. Teach him how to fish, he eats for life. We happen to do both"

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December 2018
$100 - $408

4 Day Art and Science Series: Foundation Cake Baking SkillsFuture Approved Course (CRS-N-0033870) C-1201

December 14 (Fri) @ 1:30 pm - 6:30 pm
|Recurring Event (See all)
13,14,20,21 Dec 2018 (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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$78

Junior Bake-Off – Rainbow Swiss Roll (Children Enrichment Program)

December 15 (Sat) @ 9:00 am - 1:00 pm

Join us at Creative Culinaire to make this colourful swiss roll!

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$148

Christmas Special – Classic Panettone and Stollen

December 15 (Sat) @ 1:30 pm - 6:30 pm

This Christmas, join Principal and Executive Chef Judy Koh and her team as they share with you the secrets behind this classic Christmas favourite – the Panettone and Stollen breads.
Here’s the season to be baking with Creative Culinaire!

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$100 - $248

2 Day Art and Science Series: Choux Pastries SkillsFuture Approved Course (CRS-N-0043194) PC-1217

December 17 (Mon) @ 12:30 pm - 6:30 pm

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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$100 - $248

2 Day Art and Science Series: Choux Pastries SkillsFuture Approved Course (CRS-N-0043194) PC-1217

December 18 (Tue) @ 12:30 pm - 6:30 pm
|Recurring Event (See all)
17,18 Dec 2018 (Monday & Tuesday)

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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$100 - $408

四天面包基础烘焙课程 (SkillsFuture: CRS-N-0033984) – BFM1201

December 19 (Wed) @ 1:30 pm - 6:30 pm
|Recurring Event (See all)
5,12,19,26 Dec 2018 (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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