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Monthly ClassesAugust 2011 Calendar
14-Day Professional Bakery Course by Chef Judy KohNote: Fee: S$3,800.00
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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$386.00
Time: 1:00 pm to 6:00 pm
Tuesdays – August 2, 16, 23 & Sept. 6
Saturdays – August 6, 13, 20 & 27(FULL) 9am-1pm
Saturdays - September 3, 10, 17 & 24
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
1:00 pm to 6:00 pm
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.
Hands-on Stage 3-The Art of Cake Making By Chef Judy Koh and Team
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
Time: 1:00pm-6:00pm
Fridays – November 4, 11, 18 & 25
In this exciting stage 3 of cake making, more advanced techniques not covered in the earlier stages of cake baking courses are taught.
Lesson 1
Bavarian cream: Definition and what is the basis of the cream? What is the difference between Bavarian and mousse as a filling for cakes? Techniques in making the Bavarian
Cappucino Mousse Cake
A lovely coffee Bavarian filling sprinkled is sandwiched between layers of soft sponge layers that are chemical free and decorated in an eye catching deco.
Durian Mousse Gateau
Assembled attractively into an irresistible gateau, this is an excellent example of how local ingredients can be used in Western style cake baking.This is delightful to behold and delicious to eat!
Lesson 2
Chocolate Truffle Cake
A sensuous and finger licking good cake that will please everyone...learn the techniques of making a good chocolate mousse and how to handle dark couverture chocolate and incorporate it into the filling.
Austrian Sacher Cake
Learn to make this classic apricot chocolate cake covered with a smooth glaze.
Lesson 3
Egyptian pyramid: Dream up images of exotic Arabian nights and you will understand why this cake is such a delight to eat and behold! Learn the techniques of making Jaconde sponge and making your own personalized stencils to create your own special designs for your cake!
Baked American Cheese Cake:
This is a most satisfying cheesecake …dense and rich. And it will please cheesecake lovers.
Lesson 4
Lemon Roulade
This is a scrumptious, tangy and refreshing roll with an interesting, satin lemony finish. The filling is made from scratch from fresh lemon and sandwiched between a soft sponge.A method called the hot milk sponge method is used for the fine and soft sponge layer. A great cake that is not too sweet.
Chocolate Angel Food Cake
Learn how to use up excess egg whites and churn out this fatless,flourless foam cake.This is certainly a cake for the calorie conscious.
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$400
Time: 9:00am-1:00pm
Saturdays – November 5, 12, 19 & 29
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: 9:00 pm to 1:00 pm
Saturdays – Aug 6 & 13 (9am-1pm)
Monday&Tuesday – September 5&6 (1-6pm)
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 - November 8, 15, 22 & 29
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$386.00
Time: 1:00 pm to 6:00 pm
Thursdays – August 4, 11, 18 & 25
Thursdays – September 1, 8, 15 & 22
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 – October 8, 15, 22 & 29
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.
Hands-on 10 types of Commercial Muffins & Cupcakes By Chef Judy Koh
Fee: S$130.00
Time: 1:00 pm to 6:00 pm
Friday – October 21 (Available slot 05)
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.
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$400
Time: 1:00-6:00pm
Wednesday – September 28 Lesson 1/2
Thursday – September 29 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 Judy Koh
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$70:00/pair 1 parent and 1 child (additional $20 per extra parent or child)
Time: 9:30 am 12:30 pm
Friday –September 2
This is a special class where you learn to prepare desserts which the family will love !Learn to prepare and present them in a tempting way! Some scientific concepts will be weaved into the class so that the kids get to understand how science plays an important role in food .
Fried Ice Cream with Strawberry sauce
How do you fry Ice cream without the ice cream melting?
Waffles with Ice Cream- a perennial favourite with both young and old,served with chocolate sauce
Chocolate Ice Cream-Learn to make a delicious ice cream with chocolate sauce. Finger licking good.and the Art and Science behind it
And FUN BONUS:
How to make Chop Chop Ice Cream.
Add delicious ingredients like chocolate M &Ns,brownie cubes,etc.
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$70:00/pair 1 parent and 1 child
Time: 9:30 am 12:30 pm
Thursday –Sept 8
Parent and Child Italian cooking
Since we have so many baking classes, maybe we can do a cooking class for those with bigger kids, I think 9 years and above.
- Spaghetti with chicken bolognaise sauce – Learn how to cook pasta to perfection and make a delicious tomato based bolognaise sauce.
- Chicken Milanese – Crumbed chicken fillets that are pan-fried to golden perfection.
- Panna Cotta – Italian vanilla cream dessert
Ice Cream Making (Basic) By Chef Michael Koh
Fee: S$240.00
Time: 10:00 am to 5:00 pm
Saturday - October 1
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
Demo cum Hands-on Moon cakes Special By Chef Judy
Fee: S$100.00 with Box
Time: 9:00 am to 1:00 pm
Friday – August 19
Do something new, creative and fun for the coming mooncake festival. You will have hands-on for the Durian Ingots and 3-D Snowskin Piglets:
Nutty Mooncakes
Learn to make these great tasting, nutty mooncakes laden with nuts, ham and other fragrant ingredients. And not too sweet as well!
3-D Snowskin Cutie Pie Piglets and snowskin mooncakes
These are adorable 3-D piglets (no mould needed) which have got eyes that will melt your hearts, roly poly bodies and curly wurly tails!
Walnut Mooncakes
Delicious nuggets of mooncakes studded with walnut pieces and no mould needed too!
Hands-on Traditional Moon cakes By Chef Judy
Fee: S$100.00
Time: 9:00 am to 1:00 pm
Friday – August 26
Have fun kneading, shaping and knocking out moon cakes that you make yourself. In this lesson, we share with you all the techniques and secrets of making:
Baked Moon cake
Certainly a must-have item during the moon cake season. Picture yourself and your loved ones under a moonlit night sipping Chinese tea and enjoying luscious pieces of moon cake that YOU made yourself - how romantic can it get?
Teochew Thousand Layer Flaky Yam Mooncake
Learn the secrets of making this delicious item - light and crisp AND we share with you how to make the Homemade YAM Filling. The good thing about homemade fillings is that you can adjust it according to how sweet you want it to be, unlike the commercial ones that tend to be cloyingly sweet.
Lesson also includes demonstration on making of Syrup and Lotus Paste
Hands-on Continental Bread Program By Chef William Ho
Fee: S$386.00
Time: 1:00 pm to 6:00 pm
Saturdays - September 3, 10, 17 & 24 @ Class Room 2
Note: Confirmation of classes is based on registration with payment received, on a first-come-first-served basis.
Continental Bread Program
Lesson 1:
Bread History:
- Brief overview into the history of bread
- Fundamentals of bread making
Essential Ingredients of Baking:
- Taking a look into the important ingredients such as:
- Flour
- Salt
- Water
- Yeast
Processes of Bread Making:
- The 10 step processes of bread making
- Scaling/Mise en place
- Mixing
- Fermentation
- Degassing/Punching/Stretch and Fold
- Dividing
- Shaping
- Proofing
- Scoring
- Baking
- Cooling
Mixing Methods:
- Explanation of variety ways of mixing method:
- Short mixing
- Improved mixing
- Intensive mixing
Bread to do:
On this first lesson, the following bread recipes will bring into the reflection of what we have learned:
- Using basic ingredients
- Processes of baking – 10 steps
- Mixing Methods
Products:
- Pain Ordinarie (Plain Bread/Basic White Bread)
- Cottage Loaf
- Pistoles Rolls
- Basic French Loaf (Baguette)
- Sesame Roll
- Hard Roll
Lesson 2:
Bakers Maths
- Elaboration of the importance of bakers maths and basic bread formula building using baker maths.
- Brief explanation on categories of breads
- Basic Bread
- Starter Bread
- Flavored Bread
- Enriched Bread
- Quick Bread
- Festive Bread
- Flat Bread
Varieties of Starter
- Baking bread using starter concept explained
- Poolish Starter - Wet
- Biga Starter - Firm
- Pate Fermentee Starter – Old dough
- Sourdough Starter – Wild Yeast/Culture
We will be using one type of the above starter to do the following recipes:
Products:
- Ciabatta – Italian Slipper Bread
- Victorian Milk Loaf
- Plaited Milk Loaf with Raisin n Cheese
- Milky Butter Roll/Loaf
Lesson 3
Additional Ingredients in Bread Making
- Additional ingredients of bread making explained
- Dairy products
- Baking/Leavening agents
- Fats
- Sweetener
- Flavourings
Bread Recipe Formulation for Lesson 4 Project
- Example of how to build a recipe with bakers maths and the participants to do their own recipe formulation for Lesson 4.
- Mock Exercise
Cultivation of Wild Yeast/Sourdough explained
- Making of wild yeast and to have the students to do their own wild yeast cultivation for project on
Lesson 4
STUDENTS ARE TO MAKE THEIR OWN WILD YEAST FOR THE LESSON 4 PROJECT BREAD BAKING
Products:
- Muesli Bread
- Whole wheat with Multi Grain
Lesson 4
Revision of program
- A brief revision on what we cover for the program which include
- Bread processes
- Baking Ingredients
- Baker Maths
- Starters
Students will use what they have learn on last 3 lessons to do their own bread using wild yeast or sourdough they are taught to cultivate.
Products:
- Farmer’s Bread
- Classic Corn Bread
