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March 2020
$100 - $500

(9am – 6pm) Fundamentals of Artisan Bread Making: Foundation – ABF0305

March 5 (Thu) @ 9:00 am - 6:00 pm
|Recurring Event (See all)
5, 6, March 2020

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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$100 - $500

(9am – 6pm) Fundamentals of Artisan Bread Making (Intermediate) – AI0316

March 16 (Mon) @ 9:00 am - 6:00 pm
|Recurring Event (See all)
16 , 17 March 2020

Join Chef Judy and her team as they shares with you the skills of baking Artisan breads in an intermediate level – with in-depth understanding of the theoretical and practical aspects of Artisan Bread making. 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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$100 - $500

(9am – 6pm) 四天蛋糕烘焙基础课程 – CFM0326

March 26 (Thu) @ 9:00 pm
|Recurring Event (See all)
26, 27 March 2020

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

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$100 - $500

(9am – 6pm) 2 Day Art and Science: Danish and Croissant Pastries – DCP0330

March 30 (Mon) @ 9:00 am - 6:00 pm
|Recurring Event (See all)
30, 31 March 2020

Join Chef Judy and her team as they share with you the art and science of making these classic Danish pastries and croissants. Learn to shape, cut and fill these layered pastries with an assorted variety of fillings. Learn the secret behind what makes a good Danish pastry and the difference between croissant and Danish pastry. Learn how to layer butter or margarine into the dough to create light, crisp and flavourful pastries. Fragrant and eye appealing, these are very popular with the young and old alike and make great items for any café or little bakery.

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April 2020
$100 - $500

(9am – 6pm) 2 Day Art and Science Series: Choux Pastries – CP0402

April 2 (Thu) @ 9:00 am - 6:00 pm
|Recurring Event (See all)
2, 3 March 2020

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 and crème anglaise). 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 - $500

(9am – 6pm) 2 Days Art and Science Series: Puff Pastries – PP0406

April 6 (Mon) @ 9:00 am - 6:00 pm
|Recurring Event (See all)
6, 7 march 2020

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 and crème anglaise). 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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