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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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Courses for February 2020

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(130pm – 630pm) Japanese Soft Buns – JSB0129

30

(1:30pm – 6:30pm) Hokkaido Cheese Tarts & Chiffon Cake – NP0130

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1

(130pm – 630pm) 4 Days Art and Science Series: Foundation Bread Making – BFE0201 (1/4)

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3

(1:30pm – 6:30pm) 4 Day Art and Science Series: Intermediate Cake Baking – CBI0203 (1/4)

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5

(130pm – 130pm) Fundamentals of Artisan Bread Making (Intermediate) – AI0205 (1/2)

6

(130pm – 130pm) Fundamentals of Artisan Bread Making (Intermediate) – AI0205 (2/2)

7

(1:30pm – 6:30pm) 4 Day Art and Science Series: Intermediate Cake Baking – CBI0203 (2/4)

8

(130pm – 630pm) 4 Days Art and Science Series: Foundation Bread Making – BFE0201 (2/4)

9

(130pm – 630pm) Guest Chef: Masterbaker Chef Thomas Biesewig – Baking With Wheat Wholemeal Flour

(9am – 1pm) My Sugar Addiction Series: Macaron Madness – MM0418

10

(9am – 6pm) Healthy Living Series: Sugarless Batter and Foam Type Cakes – SBF0210

11

(9am – 6pm) 3-Tier Floral Themed Cake with Brush Embroidery and Hand-made Roses – EDB0211

12

(1:30pm – 6:30pm) 2 Days Hands-on Art and Science: Intensive Cake and Bread Course – IC0212 (1/2)

13

(1:30pm – 6:30pm) 2 Days Hands-on Art and Science: Intensive Cake and Bread Course – IC0212 (2/2)

14

(9am – 6pm) Healthy Living Series: Gluten Free Cakes – GFC0214

15

(130pm – 630pm) 4 Days Art and Science Series: Foundation Bread Making – BFE0201 (3/4)

16

(9am – 1pm) My Sugar Addiction Series: Macaron Madness – MM0216

17

(1:30pm – 6:30pm) 4 Day Art and Science Series: Intermediate Cake Baking – CBI0203 (3/4)

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(9am – 6pm) Healthy Living Series: Eggless and Flourless Cakes – EF0219

20

(1:30pm – 6:30pm) Nyonya Kueh Making: Series 2 – NKS0220

21

(1:30pm – 6:30pm) 4 Day Art and Science Series: Intermediate Cake Baking – CBI0203 (4/4)

22

(130pm – 630pm) 4 Days Art and Science Series: Foundation Bread Making – BFE0201 (4/4)

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24

(10am – 6pm) 14 Day Professional Bakery Course (Year 2020: 1st Intake) (1/14)

25

(10am – 6pm) 14 Day Professional Bakery Course (Year 2020: 1st Intake) (2/14)

26

(10am – 6pm) 14 Day Professional Bakery Course (Year 2020: 1st Intake) (3/14)

27

(10am – 6pm) 14 Day Professional Bakery Course (Year 2020: 1st Intake) (4/14)

28

(10am – 6pm) 14 Day Professional Bakery Course (Year 2020: 1st Intake) (5/14)

29

(1:30am – 6:30pm) Savoury Teochew Class – STC0229

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