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Monthly ClassesApril 2011 Calendar
14-Day Professional Bakery Course by Chef Judy KohNote: Fee: S$3,300.00
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This course is aimed at those who are serious about baking. If you want to work in a bakery, open your own bakery or sell cakes from home, this is the course for you. During this 14-day course, you will learn how to bake bread, pastries, cakes and decorate cakes productively. This will be taught in a professional environment, using real bakery equipment. You will also learn costing methods to ensure profits. You will have the rare opportunity to have a close insight into our bakery and experience what really goes on in a bakery. 
Cake Decoration
Cake Baking| Course Requirements: | Students attending this course should have at least attended a baking foundation course at our school or a similar course in another bakery school. |
| Fee: | $3200 for entire course, inclusive of ingredients, recipes, study materials and $5 vouchers (total worth $30) fully redeemable at our Café for your daily meals and beverage. A copy of the latest bakery book by Chef Judy Koh will also be given to all participants. |
| Attire: | White chefs’ jacket, apron and comfortable closed toe shoes suitable for kitchen wear. Chef jackets can be purchased at Phoon Huat (various locations), Lau Choy Seng or Seah Huat at Temple Street. |
| Payment : | Cash/NETS at our office. For cheque payment, please make cheque payable to Creative Culinaire The School Pte Ltd and mail it to Creative Culinaire The School Pte Ltd, 17 Eng Hoon Street, #01-03 Eng Hoon Mansions, Singapore 169767. |
Comments from past students who graduated from the course……
“Actual work environment was created in the class so that we have a really good feel how a bakers life is. Both theoretical and practical aspects are well coursed. Through this course I learnt a lot and it’s very helpful for us to start our bakery. “
Choo Teck Wai
“Through the course, I’ve managed to understand baking, (both theory and practical) in depth and the course has provided me the opportunity to develop new idea base on what has been taught. I felt that I’ve built up the confidence and need not rely on recipe book for different/ specialty baking products. The instructor was very willing in sharing info on her experience in the industry. This gives us more insight about the bakery industry.”
Dawn Khoo
“The course was excellent. This is one in a millionth experience that I got from the 14 days professional baking course. It is because in 14 days we made many types of cakes, bread, cookies. I also got more tips and practical work on the decoration sessions. I like it!”
Abd manan bin A. Rahaman
Chef from Malaysia
Cocoa Board, Malaysia
“We were introduced to many things inside the baking industry. Even though the course is only 14 days but it has given enough confidence to kick start something in mind. Course is very suitable for those who want to venture in this line.”
Edward Tan Director
Industri Makanan Enakria
Sdn Bhd, Malaysia
“In addition to notes & recipes, there are numerous experiences sharing in which are invaluable and can never be picked up from textbooks. In addition to recipes, there are hands on experiences on commercial equipment. All staff and instructor are clear, concise and approachable. I especially appreciate the generosity and willingness to share experiences of the instructor. I did not expect the instructor to be so open and generous in sharing her knowledge.”
Ding Pei Pei
Singapore
“Excellent course, gathered knowledge, Chef Judy gives detailed information and very approachable.”
Yojana Pasupuleti
Owner of Bakery and
Chocolate Shop
Hydirabad A. P. India
“The course was intensive enough and stimulating. A real work environment, explanation of theories were clear and not draggy or boring. Chef Judy used different methods to make students understand the techniques and concepts. We were given written and oral explanations.”
Encarnita Galang
Pastry Chef From Philippines
Art & Science of Cake Baking - Foundation by Chef Judy Koh
Note: Confirmation of classes is based on registration with payment received, on a first-come-first-served basis.
Students taking replacement lessons are welcomed to sit in and are only allowed to do hands-on provided class is not full (maximum 32 students per class)
Fee: S$380.00
Time: 1:00 pm to 6:00 pm
Tuesdays – May 3, 10, 24 & 31 2011
Saturdays – June 4, 11, 18 & 25
Saturdays – July 9, 16, 23 & 30
Have you ever marveled at your friend’s baking skills and wished you could bake a cake that is just as soft, as fragrant and delicious? Here is a chance to learn the fundamentals and skills of baking! In Stage 1 of our series of modules, we will take you through the exciting journey of discovering the joys of baking. The lessons include THEORY & PRACTICAL, a chance for you to learn and practice in class.
You will learn:
- The fundamental principles in baking good cakes
- Understand the different types of flour and other ingredients used in baking cakes and how that affects the texture and taste
- Different mixing methods.
- How to control the heat of the oven.
- How to recognize what went wrong in your baking
- How to enhance the look of cakes
- How to calculate baker’s percent and specific gravity of the cakes and how that helps it understanding the formulation of different types of cakes
Lesson 1 The Art of Butter Cake
In this lesson we concentrate on the techniques of making moist and flavorful buttercakes like our golden butter cake and we
also explore the many exciting possibilities of transforming and decorating them into attractive cheerful Sunflower cupcakes, delicious prune cake, coffee marbled walnut and cheese buttercakes.
We will also share with you how you can add other ingredients such as nuts to turn them into more delicious treats.
Lesson 2 The Art of Chiffon
In this lesson, we will delve deeper into the fine art of making tender light and fluffy chiffons and how to formulate workable recipes. We will share with you 3 foolproof recipes on how to do a pandan, golden citrus (where the refreshing flavors of orange and lemon are combined) chiffon and banana chiffon.
Lesson 3 The Art of Swiss Roll
Learn the art of making and rolling your Swiss rolls without cracking. We will be doing an attractive Rainbow colored Swiss roll. A feather roll that has an interesting feather design and a tiger roll which is a combination of 2 different colored and flavored cakes rolled together with an intriguing outer “skin”.
Lesson 4 The Art of Sponges
We will be doing the good old favorite Pandan Kaya cake but with a modern twist -- when you slice the cake inside, you’ll be pleasantly surprised by the interesting chequered design in it! We will also be doing a most delicious sweet corn fudge cake and another good old favorite - Black forest cake.
Hands-on Art & Science of Cake Baking - Intermediate by Chef Judy Koh
Note: Confirmation of classes is based on registration with payment received, on a first-come-first-served basis. Students taking replacement lessons are welcomed to sit in and are only allowed to do hands-on provided class is not full (maximum 32 students per class)
Fee: S$400.00
Time: 1:00 pm to 6:00 pm
Tuesdays – Apr. 5, 12, 19 & 26 2011
Saturdays – September 3, 10, 17 & 24
In this more advanced stage in the craft of cake baking, students will dwell deeper into what makes a delicious and attractive cake. To be a good baker, one must understand the art and science of baking and you will get many opportunities to learn this with our practical lessons. A Certificate of Accomplishment is awarded at the end of the course to those who successfully complete it.
You will learn:
- Learn correct techniques in the preparation of mousses and ganache
- How to use gelatin in your cakes
- The different types of chocolates and their substitutes
- How to work with chocolate to create stunning decorations
- The Principles of good cake design
Lesson 1
Pecan German Chocolate Cake - a fabulous cake that has the most delicious and unusual coconut pecan icing between layers of dark chocolate cake.
European Pecan Loaf Cake - moist, wholesome and with just the right amount of sweetness, this cake will please both the old and young.
Brass Flower Chocolate Deco - easy to do and impressive looking when place on the cake using flower chocolate deco with both baker's chocolate and tempered chocolate.
Lesson 2
You will learn the principles of making a fruit mousse and how to make more than one type of mousse using a basic fruit mousse base so that the mis en place will be more effectively carried out.
Strawberry Charlotte Cake – a pleasing, tangy mousse is sandwiched between layers of soft sponge and the deco is lovely.
Lady's Finger – learn to make an all purpose sponge fingers that can be eaten on its own or used as a decorative collar round the cake.
Mango Mousse Cake – a perennial favorite! With fresh mango slices arranged on the top layer of the cake, encased in a smooth, glossy and transparent layer.
Lesson 3
Mini Pistachio Gateau – learn to make small nutty cakes sandwiched with a great tasting, traditional pistachio French butter cream.
Nanachoco Cake - moist and beautiful tasting with fresh banana sandwiched in between and the entire dome covered with a smooth chocolate layer. The cake uses a modified blending method. Learn how to make a super quick ganache that can be used immediately
Decorative Mini 'Banana' striped chocolate deco pieces – to be used as eye-catching deco on cakes.
Lesson 4
Green Tea Forest Cake - soft green tea sponge sandwiched with a filling of soft braised red beans. Learn the technique of creating a moss green and attractive design on the surface. Principles of making a silky smooth
cream.
Scones - tea time favorite that will please everyone, 2 types will be taught: one with strawberry filling incorporated and baked together with the dough and one with currants/raisin. Learn the technique of how to achieve a light and flavorful scones.
Chequerboard Cookies – attractive cookies for the cookie jar. Learn the principles and theory of cookie making.
Wedding Cake Course - Foundation by Chef Judy Koh
Note: Confirmation of classes is based on registration with payment received, on a first-come-first-served basis.
Students taking replacement lessons are welcomed to sit in and are only allowed to do hands-on provided class is not full (maximum 32 students in a class)
Fee: S$390
Time: 9:00am-1:00pm
Saturdays –
July 2, 9, 16 & 23 2011
Cakes done and completed by students who graduated from the class
By the end of the course, students will have completed a 2 tier wedding cake, decorated with gum paste flowers i.e. roses and filler flowers. Learn how to make a flexible and sturdy gum paste that will enable you to create thin, realistic looking petals. As there are certain techniques which have to be observed in preparation of real fruit cakes, the top tier covered will a real 7 inch fruit cake and the bottom a dummy. You will get the recipe for the fruitcake, but the cake will be provided by the school at an extra cost of $20. (However, if you wish to provide your own cake, you are welcomed to do so. The cake will have to be a seven inch round cake, 3 inch in height:
Students will be provided with workable recipes, diagrams, pictures and details of the flowers taught.
Lesson 1
- Techniques for making of buds and centres for roses
- Making of rose leaves and techniques in veining
- Techniques in wiring
- Shaping of small filler flowers 1.e. Stephanotis, lilies of the valley (new technique), Mexican hat techniques, daisies
Lesson 2
- Assembling of roses, calyx
- Techniques in preparing the cake boards
- Colouring and shading the flowers and techniques to achieve a realistic effect
Lesson 3
- Attaching the top tier cake to the bottom tier with pillars. (Choice of pillars according to the student's selection. Students may wish to purchase from the school or bring their own pillars.)
- Assembling of flowers into sprays: techniques in wiring, and design principles, us Making of freesias and assembling of stamens
Lesson 4
- Use of inverted wine classes as pillars
- Preparation of royal icing and using it to create cornelli lace and scrolls on the cake
- Making of a quick sugar paste for the tiered wedding cake
- Creating a marbled\tinted sugar paste for cake
- Use of commercially available sugar paste and learn the pros and cons
- Techniques in covering a real cakeTechniques in making, shaping and thinning realistic petals for making roses
Tips for transporting
And costing: how much to sell the cake for?
Hands-on Cake Design & Decorating Foundation (2 days) By Chef Judy Koh
Fee: S$200.00
Time: 1:00 pm to 6:00 pm
Fridays – April 8 & 29
How many times have you passed by a cake shop and admired the beautifully decorated cakes? You marvel at the artistry and skills of the cake decorator as you gaze at the lovely piped roses and leaves, especially the pictures of Walt Disney characters that have been ‘drawn’ on the cakes. Won’t it be fantastic if YOU could do a beautifully decorated cake, complete with your kid’s (or niece’s, nephew’s, grandchild’s, for that matter) favourite cartoon character for his coming birthday?! Now is the chance to learn the tricks of the trade of how to decorate and’ draw’ pictures on the cake without using expensive equipment. I personally guarantee that YOU will be able to do this successfully at the end of the course and what’s more - you don’t have to be a born artist to be able to do that once you learn the technique of cartoon reproduction. Who knows, cake orders may start pouring in once your friends see your work! So don’t hesitate, sign up for our cake decorating course today! The 2-day course covers the following areas:
DAY 1
Part 1 :
2 recipes will be taught on how to make a 10 inch. soft sponge.
• healthy cake that’s free of emulsifier which is something you would bake for your family to eat.
• a quick and easy sponge that’s great for commercial purposes.
Part 2 :
The second part of the lesson is a totally hands-on experience where you will have fun learning how to pipe lines, alphabet, rosettes, borders (star, shell, inverted and alternate shells and rope patterns).
You will also learn how to pipe 3-D clowns in various positions and the technique of mixing colours to create an interesting dual coloured effect. You will also learn to pipe simple leaves and realistic looking grass.
Day 2
Part 1 :
You will learn how to prepare whipped fresh cream as well as buttercream that tastes great and will not melt easily.
Part 2 :
This is the most exciting part where you will get to cream the cake that you baked (nothing like
practising on the REAL thing) and learn how to give it a professional finish by creating a straight lined and scalloped effect on the cake. After that you will be taken step by step into the process of drawing cartoons and colouring them on the cake!
Cake Design & Decorating Advanced (4 days) by Chef Judy Koh
Fee: S$380
Time: 9:00am-1:00pm
Saturdays –
April 2, 9, 16 & 23 2011
In this comprehensive, rewarding and challenging course, advanced skills in cake decoration will be taught in a step-by-step method.
Lesson 1
- Proper techniques in positioning and holding the piping bag in order to achieve maximum control of it.
- Methods of piping Chrysanthemum flowers on a cone and on a flat surface.
- Principles of petal positioning, color mixing to achieve light reflection, thus making the flowers look more alive.
- Piping of 5 petal apple blossoms, large fantasy flowers using technique in petal separation.
- Piping of 3D sheep
Lesson 2
- Principles of piped leaves e.g. ferns (2 types), Holly leaves, Daffodil leaves, lotus leaves, multipurpose leaves.
- Piping of 3D frogs
- Piping of 3D elephants
- Piping of Garfield (2 positions)
- Piping of Clown heads
- Piping of Roses : buds, flat noses, full bloom
- Learning to pipe directing onto cake with and without flowernail
Lesson 3
- Revision of Roses
- Learning to pipe Daisies
- How top pipe rabbit heads, ducks
- How to pipe lion and lionesses
- How to pipe bulldogs
Lesson 4
You will revise the material in past lessons and reinforce your newly learned skills in this lesson. You will also be required to sit for a test.
- Principles of attractive arrangements on surface of special cake
- You will decorate a dummy cake and be required to decorate a basket-weaved cake with roses/ flowers and 3D covers.
- Ruffles, zigzag garlands and swags on sides of cakes and edging
- Arrangement of 3D piped animal figures
- Students are encouraged to bring their own 10 inch cake to decorate. Alternatively, a sponge cake will be provided at an extra charge of $10
Hands-on Art & Science of Bread Making - Foundation by Chef Judy Koh
Note:
Confirmation of classes is based on registration with payment received, on a first-come-first-served basis.
Students taking replacement lessons are welcomed to sit in and are only allowed to do hands-on provided class is not full (maximum 32 students in a class)
Fee: S$370.00
Time: 1:00 pm to 6:00 pm
Thursdays - April 7, 14, 21 & 28 2011
Saturdays – May 7, 14, 21 & 28
Saturdays – August 6, 13, 20 & 27
Let the wonderful aroma of freshly baked buns and loaves pervade your home
Our informative Hands-on Foundation Bread Making course is divided into a series of 4 specialty workshops, each of which is designed to teach you a specific skill and type of bread whether it be sweet rolls or savory buns.
This course unravels the mystery of Bread Making so that it becomes an intelligent, enjoyable, rewarding (and profitable) process. You will learn how to correctly knead dough, proof it for the right amount of time and shape it to produce the perfect loaves and buns.
The course is ideal for the beginner or a regular home baker looking to improve on your techniques and introduce a variety of breads to your bread baking.
You will learn:
- How to correctly knead your dough to distribute the yeast evenly
- What is proofing and how not to overproof
- How to test if your dough is done.
- Understanding the fermentation process.
- The functions of ingredients in bread dough such as yeast, flour, liquids, fats and sugars and why they are important.
- The importance of dough temperature and methods to achieve the right temperature in your home kitchen.
- Techniques such as scoring, braiding and shaping to create delicious and aesthetically pleasing breads.
- A variety of bread types including rolls, Italian breads and pizza, savory breads, doughnuts and buns.
- Straight dough and sponge dough methods, pre-ferments, levain and Biga system.
- Baker’s Mathematics.
Lesson 1
- Production of soft buns and rolls
- Pandan An Pan bread with sesame topping
- Spiral chocolate custard rolls
- Sesame Sausage rolls
- Almond Cheese braids & cheese twists
Lesson 2
- Twisted Doughnuts
- Regular Doughnuts
- Raisin and Nut Loaf
- Sandwich loaf
- Spinach and herb bread
- Floss bu
Lesson 3
- Italian, thin and crisp pizzas
- Italian Calzone
- Herby Foccacia
- Swedish Limpa Bread
Lesson 4
- Bread bowl for creamy soups
- French Walnut Wheat Country Bread
- Traditional Sesame Seed Bagels
- Bonus recipes - Soft Plain Buns, Multigrain Healthy Bread
Hands-on Art & Science of Bread Making - Intermediate By Chef Judy Koh
Note:
Confirmation of classes is based on registration with payment received, on a first-come-first-served basis. Students taking replacement lessons are welcomed to sit in and are only allowed to do hands-on provided class is not full (maximum 32 students in a class)
Fee: S$390.00
Time: 1:00 pm-6:00 pm
Saturdays – June 4, 11, 18 & 25 2011
This course will bring you deeper in to the craft of bread making in both Asian and Western traditions. Advanced methods of bread making will be covered, as well as techniques used in industrial bakeries. One of the keys to being a successful baker is not only to work hard but work smart. Theoretical concepts and practical techniques will be dealt thoroughly. Students are strongly encouraged to complete the fundamental course in bread making before doing the advanced course.
You will learn:
- The art of creating an all purpose sponge that can be used to make a variety of breads.
- The technique of maintaining both consistency and quality in bread making.
- The ability to obtain an ideal dough temperature.
Lesson 1
We will do a quick review of the techniques taught in the foundation lessons.
Specialty breads covered in this lesson includes:-
English Yeasted Muffins
This soft chewy and flavourful bread makes an excellent breakfast.
Panini
The Panini is Italian in origin, but now internationally used as a flat grilled sandwich.
Conchas
A Mexican specialty, it is also popular as breakfast and usually topped with crisp, coloured sugar paste.
Subjects covered in theory lessons include:-
How to achieve the ideal dough temperature.
What is “friction factor” in bread making?
Lesson 2
Specialty breads covered in this lesson includes:-
French Country Rye Bread
Crusty with a great crumb texture with a slight tang.
Grated Carrot Bread with Fresh Herbs
A delicious and a lighter alternative to the carrot cake, it a fabulous bread with a superb flavour.
Traditional French Baguette, ficelle, batard
Learn the techniques of scoring and the secret of achieving a thin and crisp crust.
Baguette
we will be using overnight retardation and overnight fermentation.
Additional Assignment
The definition and variations of the Asian Baguette.
Subjects covered in theory lessons include:-
Pate Fermentee (old dough), the purpose of using it and the difference it makes to the flavour and shelf life of the bread.
Lesson 3
Specialty breads covered in this lesson include:-
Rye Onion Turban Walnut Bread
We go through the technique to bake the onions to the right flavour and how to form it to a “turban” shape.
Black Pepper Cheddar Bread
we incorporate large cubes of Cheddar cheese to create this flavourful bread.
Rustic Potato Daisy Bread
We replace a portion of the wheat flour with potato and form it into an attractive daisy-like shape.
Subjects covered in theory lessons include:-
How to formulate an all purpose sponge for a variety of breads.
There will also be a work assignment on the same topic.
Lesson 4
Specialty breads covered in this lesson include:-
Tuna Crust Bread
we will be using the hot water dough method, where water is heated to close to boiling point and then poured into the flour to form dough to obtain moist and soft bread.
Black Pepper Chicken Rolls
we will use the no time dough method predominantly used by large bakeries. There will also be a discussion on the advantages and disadvantages of using this method.
Turtle Streusel Cardamom Bread
Learn to shape a soft, flavourful 3-D turtle bread with interesting coco streusel topping on its back.
Art & Science of Choux Pastry Cream Puffs & Éclairs Workshop By Chef Judy Koh
Note:
Confirmation of classes is based on registration with payment received, on a first-come-first-served basis. Students taking replacement lessons are welcomed to sit in and are only allowed to do hands-on provided class is not full (maximum 32 students in a class)
Fee: S$140.00
Time: 1:00 pm – 6:00 pm
Saturday – March 5
The Art & Science of Choux Pastry (pronounced as "shoo" pastry) is a hands-on course specially designed for those who want to have a thorough understanding of choux pastry. We will take you through the hows and whys of this favourite pastry. It is perfect for the home baker wishing to start a little business or for those who are thinking of opening a café or who may be looking for a little something different for your existing shop.
In this comprehensive course, the following will be covered:
- The right consistency, moisture level and temperature needed to obtain a stable choux pastry
- The importance of oven temperature during the baking so that a hollow and light pastry is achieved.
- Durian Fresh Cream Puffs
this is a perennial favourite ... soft and fragrant. - Swan Puffs with fresh chantilly cream filling.
Learn to pipe and shape and assemble choux pastry into elegant swans and fill it with strawberry chantilly cream. - Chocolate Eclairs
Finger length favourites with a scrumptious chocolate filling and a glossy chocolate smooth topping. - Taiwanese Polo Puff
a crisp, golden brown topping sits on top of this unique puff and the custard that fills it is smooth and delicious! - Churros
Very popular in some cafés, they are Mexican in origin. Choux pastry is fried till golden brown and crisp and rolled in cinnamon sugar. Absolutely addictive! - Bonus recipe Delicious custard filling for cream puffs and cheese gougeres.
Hands-on Croissants & Danish Pastries By Chef Judy Koh
Note:
Confirmation of classes is based on registration with payment received, on a first-come-first-served basis. Students taking replacement lessons are welcomed to sit in and are only allowed to do hands-on provided class is not full (maximum 32 students in a class)
Fee: S$200.00
Time: 1:00 pm-6:00 pm
Friday & Saturday – July 1 & 2 2011
Lesson 1/2 -Croissant Making
Croissant (almond topped and savoury versions) and Pain au chocolate (delicious pastries filled with couverture chocolate batons)
Light, crisp and flavourful croissants are always a hit! Learn the secrets of making these perennial favourites during the class, you will learn
a) The different types of butter\margarine used in the production of croissant
b) The importance of temperature control
c) The types of flours used and the difference it makes to the quality and texture of the croissant
d) How to fold and incorporate the beurrage and the conditions needed
e) The conditions needed to proof the pastries
f) How to store, fill and vary the croissants so that both savoury and sweet croissants are made.
Lesson 2/2 -Danish Pastries
These breakfast pastries are immensely popular and are not only attractive in appearance but also tasty! Learn to shape, cut and fill these layered pastries with an assorted variety of fillings. Most importantly, you will learn the art and science of 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.
Peach windmills - A delicious cream is piped onto the centre of these windmills and topped with a piece of juicy peach\apricot or cherry.
Savory Danish Twists - These are filled with cheese, sesame seeds, herbs, chopped bacon and other fragrant ingredients and twisted into 12 inch sticks.
Tuna Fish Net Puffs - A net like piece of Danish pastry is placed over tuna fish filling and baked together.
Chocolate Walnut Danish Cups - Learn to make your own chocolate filling that is bakeable and top these attractive pastry cups with walnuts!
Fruity Twists - Colourful, assorted fresh fruits make these a real delight to the eyes!
Cherry Flowers: These are really pretty and intriguing!
Bear Claws: Filled with fruit filling, these are easy to shape
Hands-on 10 types of Commercial Muffins & Cupcakes By Chef Judy Koh
Fee: S$130.00
Time: 1:00 pm to 6:00 pm
Saturday – April 30 2011
Muffins, cupcakes are always popular! In this class, students will gain a thorough understanding of the different types of sweet and savory muffins and how to present them in a creative and attractive manner. You will learn the difference between muffins and cup cakes and make 10 items using a variety of methods.
You will make the following 10 muffins:
1. Fresh apple/peach/pear Muffins - These muffins have fresh apples added to them, making them moist and flavorful
2. Blueberry Muffins - Fine textured and buttery
3. Banana Muffins - these are perennial favorites
4. Chocolate Muffins stuffed with pistachio ice cream - These are simply yummy! Delicious muffins decorated with attractive chocolate frosting, hollowed out and filled with homemade pistachio ice-cream!
5. Chocolate Chip Muffins with orange frosting
6. Creative Children’s Muffins - Muffins in a cone. These are creative cupcakes where even the container for the cupcake can be eaten. And they decorated in a most charming manner
7. Savory Herbed Muffins with Japanese cream topping. Oishi!
8. Butterfly Muffins - Golden and eye catching attractive looking with handmade chocolate butterflies atop the cakes
9. High Fibre Muffins - For the health conscious market
10. Wedding Muffins - Decorated to please the bride.
Dim Sum Making – Foundation (No Pork or Lard) By Chef Yeo Poh Soon
Note:
Confirmation of classes based on registration with payment received, on a first-come-first-come basis.
Students taking replacements lessons are welcomed to sit in and only allowed to so hands-on provided class is not full. (Maximum 20 students per class)
Fee: S$360 for 4 lessons OR S$100 for per lesson
Time: 1 pm to 6 pm
Mondays – March 21 (9am-1pm),28 (1-6pm),
April 4(1-6pm) & 25(1-6pm) 2011
This course will bring you the basics of the following:-
- Principles of Steaming
- Frying
- Baking
Lesson 1
Items covered in this lesson include:-
Siew Mai
Steamed Shrimp and chicken dumplings with shiitake mushroom in yellow wrappers
Fu Pi Juan/ Fu Pei Guen
The skin in made from the bean curd and the fillings include prawn and vegetables.
Chicken Char Shao Shu/Char Siu Sou
This is a baked delicacy. A juicy chicken char siu filling is encased in a flaky, melt –in your mouth pastry!
Lesson 2
Items covered in this lesson include:-
Har Gau/Shrimp Dumpling
A delicate steamed dumpling with chopped up shrimp filling and thin wheat starch skin.
In this lesson, we will teach
- how to make the right har kow skin and the technique to wrap this tim sum delight
- the technique to prepare fresh prawns so that it remains crunchy and tasty.
Lao Po Bing/Wife’s Biscuit
A traditional Chinese pastry with flaky and thin skin made with winter melon, almond paste, and sesame and spiced with five spice powder.
Xiang Jiao Xia Tong
Fried Prawn Banana Fritters
Lesson 3
Items covered in this lesson include:-
Shui Jin Bao/Crystal Dumpling
The skin of this dumpling is so transparent that you can see the filling inside, hence the name crystal dumpling. The fillings consist of chestnut with radish.
Guo Tie/Potstickers
Pan Fried Dumpling. We will teach the technique creating potstickers that are crisp on the underside, yet soft on the other side.
Mei Ren Yao/Flaky Tart with Custard Cream
Another unique flaky tart in moon shape filled with custard cream, baked with cashew nut. We will be teaching how to create the custard cream filling.
Lesson 4
Items covered in this lesson include:-
Xiao Long Pao
A type of steamed bun traditionally steamed in small bamboo baskets.
The secrets of the perfect xiao long pao lies in the soft but slightly chewy skin and the scrumptious, juicy filling. Chef Yeo will share with you the traditional method for preparing the filling so that the juice bursts happily with each bite! He will also show you how a short cut method to prepare the filling.
Egg Tarts
This is a baked pastry that consists of a light and flaky thousand layer pastry and silky smooth egg custard filling.
Due to the complexity of the two items, there will only be two items for this lesson.
Note:
This lesson will be conducted in a mixture of Mandarin and English.
Due to the complexity of some of the items and the time constraint, this will not be a full hands on class. The Chef will be doing a demonstration on some of the items and distribute to the students. The items include some of the filling and some of the pastry skin.
We are very happy to announce that Chef Yeo Poh Soon will be conducting a series of exciting lessons on Tim Sum at our school! He has a most impressive resume, having worked at top Tim Sum restaurants such as Tung Lok Restaurant, Jade Palace, Crystal Jade, Spring Court over a period of 20 years. He will be sharing his expertise, and secrets and teach you how to prepare dough, roll and thin them to perfection to enclose juicy and tasty fillings. Chef Yeo is a gregarious, lively and generous teacher who will share the secrets of Tim Sum making with you. You will have a fun and enjoyable time with him. So hesitate no more! Sign up today to reserve a place in his class!
Art & Science of Cake and Bread Intensive – 2 days intensive foundation course for special course for students intending to take the 14-day professional bakery course By Chef Judy Koh and team
Fee: S$390
Time: 1:00-6:00pm
Saturday – June 2 Lesson 1/2
Sunday – June 3 Lesson 2/2
While students intending to take the 14 day professional bakery course are encouraged to attend our regular 4 day foundation cake and bakery courses. This course is specially designed for those who are hard pressed for time but are eager to attend the professional course. It is a quick walk through the fundamentals of cake and bread making in the Theoretical and practical aspects.
Lesson 1: The Art of Cake Baking
Main categories of cakes: Batter type Cakes, chiffon type and foam type cakes, use of emulsifiers. The techniques of whipping the meringue .Practical workshops on making the various types of cakes will be covered
The following will be covered during the course:
- the theory behind the baking
- the different types of flours and how that affects the texture
- functions of ingredients and the effect on the baked products
- the main categories of cakes e.g. difference between batter and chiffon type cakes
- Different cake mixing methods and how this affects the taste profile ,texture ,nutritive value of the various types of cakes.
- The use of and composition of leavening agents and their differences and effects on the PH levels, taste and texture of the baked products. e.g. soda bicarbonate vs. baking powders. Single vs. double action baking powders
- Rich dough vs. lean dough for bread making
- the 2 main systems in bread baking: direct vs. indirect methods
- How to control the heat of the oven…differences, air movement between radiation, conventional and convectional heat
- How to calculate baker’s percent and specific gravity of the cakes and how that helps in understanding the formulation of different types of cakes
Lesson 2: The Art of Bread Baking
Sweet and rich dough vs. lean dough : preferment’s and
Direct methods. Practical session on scaling, rounding and shaping bread doughs.use of butter and olive oils. Glazing and scoring. The types of yeast used and the differences between fermentation and proofing.
Hands-on Parent & Child Workshops By Chef Cecilia Hough
Note:
Confirmation of classes is based on registration with payment received, on a first-come-first-served basis.
Up to 16 pairs only.
Fee: S$50:00/pair 1 parent and 1 child
Time: 10:00 am 1:00 pm
Monday – March 14 2011
Pizzas and Caramel Popcorn Balls
Who doesn’t love pizzas? In this class, you will learn how to make your own yeasted pizza base. You will then top it up with your favourite toppings and bake it too. You can make your own pizza and have it too.
While your pizza is in the oven, you will make crunchy caramel popcorn balls.
Fee: S$50:00/pair 1 parent and 1 child
Time: 2:00 pm to 5:00 pm
Tuesday – March 15 2011
Pretzels and Jam-filled Cookies
These pretzels are as delicious to make as it is to eat. See who can make the most creative and unique shapes, such as butterflies, flowers, snakes and octopuses. You can then sprinkle it with toppings of your choice whether sweet or savoury. Mix, kneed, roll, plait, shape and decorate for the ultimate bonding experience.
While your pretzels are baking in the oven, you will make melt-in-the-mouth jam cookies. A perfect little sweet treat.
Lollipops and Cheese Wheels
Fee: S$50:00/pair 1 parent and 1 child
Time: 2:00 pm to 5:00 pm
Thursday – March 17 2011
Make a colourful garden with flowers critters and creatures. This is a unique opportunity for children to use their artistic talents. Making the lollipops require planning, teamwork, patience and fine-motor skills. You will wrap your lollipops nicely afterwards for beautiful edible gifts.
You will also make savoury cheese wheels by filling puff pastry with a delicious combination of tomato and cheese. And then baking it to crisp golden perfection.
Best Banana Muffins and Fruity Wobbly Jelly
Fee: S$50:00/pair 1 parent and 1 child
Time: 10:00 am to 1:00 pm
Friday – March 18 2011
First you have fun mixing and baking your own muffins, and then you have even more fun decorating it. A variety of candies, marshmallows and decoration knickknacks will be used to create butterflies, roses and scary monsters.
You will also make your very own fruity wobbly jellies that you can bring back to share with your family. Nice and healthy.
Ice Cream Making (Basic) By Chef Michael Koh
Fee: S$240.00
Time: 10:00 am to 5:00 pm
Saturday – June 26
Chef Michael Koh has done extensive work with both American ice-cream and Italian gelato, having done both formal courses and worked with ice-cream makers from US and Italy. In a recent renowned US course in Pennsylvania, Michael graduated among the top 10 percent of class and went on working in creameries there and in Manhattan. Michael has also helped with the set-up of local gelatorias in Singapore.
- Milk composition
- Ice cream and sorbet composition
- Ice cream structure
- Gelato basic recipes: creamy flavours, fruit flavours
- Mix calculations
- Batch freezing operations
- Mix processing and aging
- Sugars and sweeteners
- Hygiene considerations
- Displaying and decorations: variegating and toppings
Flavours Include:
Chocolate, Banana Ice-Cream, Orange Sorbet, Coffee Gelato and Bonus Gelato Recipes
Anti Cancer Talk
March 12 10 am-11 am $15 per pax
Ketki Vinayachandra, ND, (Aust)
Founder, Natural Medicine
Naturopath,Herbalist,Nutritionist,Iridologist,(Aust)
Part Time lecturer at Singapore Polytechnic.
Member Of NHAA
www.alternative-naturalmedicine.com
M:65-91191084
Profile - Ketki Vinayachandra , ND ( Aust)
Ketki is a trained Naturopath, Herbalist, Nutritionist and Iridologist.
She also practices Acute homeopathy and is a certified Reiki Master. She trained in Sydney, Australia and is registered with the Australian Body NHAA – National Herbalist Association of Australia.
She has been interviewed on TV by Channel News Asia, The May Lee Show, the Radio 938 live Body & Soul, and written numerous articles for the media.
Ketki is a speaker and has given talks at various places including Tan Tock Seng Hospital, Nanyang Polytechnic, Glaxo Smith Kline, Asian Civilization Museum, Rotary Club etc. She has also been invited as a Guest Lecturer at Temasek Polytechnic . Ketki is also currently a Part - Time lecturer at Singapore Polytechnic. In addition, Ketki is an external Consultant to one of the leading Spas in Singapore.
Currently, she runs her own clinical practice - Natural Medicine ( www.alternative-naturalmedicine.com ) and does talks and workshops as well.
She treats various conditions with health challenges. She sees patients suffering
from all types of conditions and has a special interest in women’s’ wellness. The treatment protocols are designed according to each patient’s needs and are evidence-based backed by research.
Ketki treats many conditions and her special interest lies in Women’s' Wellness
Services Offered:
- Detoxification & Weight loss programs
- Food Allergies & Intolerance
- Fatigue –
- Exhaustion, Tiredness, Chronic fatigue syndrome
- Fibromyalgia
- Digestive complaints –
- bloating, flatulence, GERD, reflux, constipation, diarrhoea, loss of appetite, Chrons, Chronic colitis, Helicobacter Pylori etc
- Skin Problems–
- Eczema, psoriasis, dermatitis, acne, rashes, itch
- Respiratory Problems - cold. cough, flu, sinusitis, rhinitis, asthma, bronchitis,
- Stress, Anxiety, Sleep disorders, Insomnia
- Degenerative illnesses-
- Rheumatoid & Osteoarthritis, psoriatic arthritis
- Pain management –
- Pain management for all conditions
- Post surgery protocol for recovery
- Cardiovascular problems –
- BP & Cholesterol etc
- Thyroid problems - hypothyroid, hyperthyroid, fatigue
- Diabetes
- Depression – can be due to various causes
- Cancer Support
- Talks & workshops for corporate & wellness programmes.
Womens' Wellness - Women’s Wellness & Hormonal imbalances-
- Fertility Problems
- PMS
- Fibroids, Endometriosis,
- Painful Periods - Dysmenorrhea
- No periods - Amenorrhea ( absence of periods )
- PCOS (Polycystic Ovarian Syndrome and Menopause.
- Candida infections, yeast infections
