"Give a man a fish, he eats for a day. Teach him how to fish, he eats for life. We happen to do both"
*1st in Singapore and Exclusive to Creative Culinaire the School **Creative Culinaire will issue a certificate upon completion of course What to expect: Learn how to stunning and intricate edible jelly replicas of the traditional Japanese Sweets - Wagashi Fees include: Ingredients for the class Tools used in class Recipes for items learnt
Chef Yuliana Das, famous for her artistic talent in Jelly Art in Indonesia will be conducting a 1 day only hands-on class on the art of creating beautiful floral jelly art at Creative Culinaire the School. This class is the first in Singapore and exclusive only at Creative Culinaire the School. Using no mould or special tools, Chef Yuliana will share with you the secrets of “embedding” these breathtaking and beautiful edible floral arrangements in Jelly. This class is the first to be conducted in Singapore and exclusive to Creative Culinaire the School.
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!
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.
Creative Culinaire’s 14 Day Professional Bakery Course (PBC) accredited by the Singapore Bakery & Confectionary Trade Association is conducted by Principal and Executive Chef Judy Koh, and has attracted baking enthusiast internationally through its intensive and comprehensive syllabus. During this 14 Day course, you will not only learn how to bake bread, pastries, cakes
and decorate cakes, but also learn bakery management and production planning.
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.