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December 2017
$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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$68

My Sugar Addiction Series – Macaron Madness

December 30 (Sat) @ 9:00 am - 1:00 pm

Join Principal and Executive Chef Judy Koh and her team as they share with you the secrets of making the classic macaron using readily available ingredients and simplified techniques. Join us today and start making these traditional French sweets!

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January 2018

Closed – PH

1 January, 2018 (Mon)

We are closed. Please drop us an email at j.jireh@creativeculinaire.com and we will get back to you as soon as we can.

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$108

Tokyo Banana Cake (Hands-on) + Mont Blanc Cake (Demo)

3 January, 2018 (Wed) @ 1:30 pm - 6:30 pm

What to expect: Recipe and hands-on Tokyo Banana Cake Bonus Demo: Mont Blanc Cake   Fees include: Ingredients for the class Recipes for items learnt   More Details: Explore the secrets of making Japanese inspired cakes with Creative Culinaire with Japanese Cakes. Learn to make the popular Tokyo banana cake and the Mont Blanc Cake with layers of chestnut cream with glazed chestnuts. Join us today!

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$100 - $408

四天面包基础烘焙课程 (SkillsFuture: CRS-N-0033984) BM-0101

4 January, 2018 (Thu) @ 1:30 pm - 6:30 pm
|Recurring Event (See all)
4,11,18,25 January 2018 (Mandarin) Thursday

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

Fundamentals of Artisan Bread Making Course (Foundation) (Weekday) – AF-0101

5 January, 2018 (Fri) @ 1:30 pm - 6:30 pm
|Recurring Event (See all)
5,12,19,26 Jan 2018 (Friday)

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.

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