"Give a man a fish, he eats for a day. Teach him how to fish, he eats for life. We happen to do both"
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.
Join Chef Judy & Team as she takes you on a journey, to make scrumptious, rich in fibre, low Glycemic Index, flavourful Rye Breads with tasty healthy filling!
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!
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
4 Day Art and Science Series: Foundation Cake Baking SkillsFuture Approved Course (CRS-N-0033870) Weekday C-0901
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.
4 Day Art and Science: Foundation Bread Making SkillsFuture Approved Course (CRS-N-0033984) Weekday – B-0901
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.