Monthly Classes

November 2011 Calendar

14-Day Professional Bakery Course by Chef Judy Koh

Note:
Confirmation of classes is based on registration with payment received, on a first-come-first-served basis.
(Maximum 16 students per class)

Fee: S$3,800.00
Time: 10:00 am to 6:00 pm
Monday - Friday- October 3-20 2011(FULL)
Monday - Friday- January 2-19 2012

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.

1. Vanilla /Chocolate Crème Patissere
2. Almond Cream
3. Buttercream (Different flavourings)
4. Whipped cream                
5. Basic Ganache
6. Fruit /nut Ganache
7. Baked topping
8. Baked meringues and nut variation

Topics Covered :

1. Health and Safety, Nutrition and Food Allergy
   The importance of clean practices in the kitchen, health concerns
   
2. Math Calculations
   In depth concept of baker’s percentage and its importance in the production process, recipe modification and formulation.
3. Nutrition and Food Allergy
   The importance of creating healthy alternatives to meet the demands of today’s customers.
4. The importance of Mis En Place
   What are the necessary “building blocks” needed in a bakery? When you have these items ready, filling up the shelves in a bakery is not a problem as you can pull out these items and assemble them into delicious products to be sold.

Building blocks that will be covered during the course:

5. Bread Baking
   Principles of bread making.  Learn the art and science of bread making; how to obtain maximum flavour in the bread. Also learn how to offer a variety of choices to your customers from a set of master recipes.  Get workable recipes for commercial use, buns, loaves, crusty breads and healthy breads. Use of Retarder Proofer and how  that helps to ease  production
6. Cake Decoration
   Ornamental and Abstract, arrangement of fruits and chocolate on cakes, marzipan work.Techniques of piping, glazing and practical chocolate work (eg. chocolate artwork for production and chocolate cigarettes).
   How to decorate children’s birthday cakes and cakes for special occasions.     Learn how to prepare and plan your decoration work in advance.
7. Pastry
   Puff pastries - Quick puff pastries and its uses
   Pies and tarts - Prune Tarts, Kiwi Tarts, Harlequin tarts, Chocolate tarts, Apple Crumble Master cookie recipe and with nut, chocolate and fruit variations. Choux pastry
8. Cake Baking
   Preparation of cakes and nut meringues as a base for a variety of cakes. Make roulades, sugar rolls and variety of fillings - Fruit fillings, nut fillings & chiboust.

Cakes produced:

a. Fresh apple Cake, Banana chocolate cake, Truffe, Pear and chocolate gateau, Claire fointaine. Chocolate Truffle mousse mini cake with Grand Marnier sabayon Plain Loaf cakes and small cakes

b. How to slice and present your products

c. Substitutions for ingredients, eg what can you do to replace   yoghurt if you do not have the ingredient in stock?

9. Waste Management
   How do you produce profitable items from left over building blocks and unsold items? eg mousse truffles, cookies, bread pudding and rum balls. What items can be frozen and what cannot
10. Bakery Management
    Bakery Equipment needed. Heart to heart talk from Chef Judy on the challenges, joys and tribulations of setting up a bakery. Selection of staff and managing them. Buying, receiving and storage of ingredients. Tips of the trade.
11. Practical and Theory Exam
     The purpose of this exam is to give students the confidence to create   their own cakes and pastries, and bread for their own shops from the principles that have been taught during the course.

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 - November 1,8,15&22

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:

1. The fundamental principles in baking good cakes
2. Understand the different types of flour and other ingredients used in baking cakes and how that affects the texture and taste
3. Different mixing methods.
4. How to control the heat of the oven.
5. How to recognize what went wrong in your baking
6. How to enhance the look of cakes
7. 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
Tuesdays – December 6, 13, 20 & 27

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 am to 1:00 pm
Saturdays – December 3 & 10

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$386
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
Saturdays – November 5, 12, 19 & 26

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
Fridays – December 2, 9, 16 & 23

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$136.00
Time: 1:00 pm to 6:00 pm
Friday – October 21 (FULL 34 students)
Saturday - December 17

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
Thursday – December 29 Lesson 1/2
Friday – December 30 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 Popular Cheesecakes I By Chef Judy Koh

Note:
Confirmation of classes is based on registration with payment received, on a first-come-first-served basis.

Fee: S$100.00
Time: 1:00 pm to 6:00 pm
Saturday – Oct 22

Oreo Cheesecake Learn the secrets of preparing these yummy and satisfying cheesecakes with our favourite crushed Oreo biscuits which will definitely be a hit with everyone!

Mandarin Orange Cheesecake (Cold Set) One of Caffe Pralet's popular cheesecakes. Light, refreshing and simply irresistible!

Hands-on New!! Popular Cheesecakes II By Chef Judy Koh

Note:
Confirmation of classes is based on registration with payment received, on a first-come-first-served basis.

Due to the popular response to our Crazy for Cheesecakes 1 lesson, Chef Judy has come up with another interesting lesson on Cheesecakes

Fee: S$120.00
Time: 1:00 pm to 6:00 pm
Saturday – Oct 29

Mango Macadamia Cheesecake
Roasted macadamia nuts are mixed with egg whites and baked to a crisp and crunchy layer. This forms a perfect base for the utterly satisfying chilled cheesecake layered with mango jelly.

Mosaic Brownie Cheesecake
This delightful treat combines the best of both worlds! Rich, chocolaty brownie cubes are paired with a dense and rich cheesecake mixture and baked to a smooth perfection. The cake sits on a chocolate nut base and is decorated with another layer of chocolate fudge. Simply irresistible!

2 Days Complete Hands-on Puff Pastry by Chef Judy Koh

Fee: S$200.00
Time: 1:00 pm to 6:00 pm
Saturdays – Oct 22&29

This course is most suitable for the serious home baker who is interested in the science and art of making high quality puff pastry and those who are interested in setting up a little business selling puff pastries. Students will thus be given a chance to make the puff pastries using just a rolling pin as well as a chance to operate our commercial sheerer.

• Learn the secrets behind light and crisp puff pastry. Individually cook and prepare the filling, knead, roll and bake the pastry under the close supervision of our chef instructors.
• Learn to make 2 kinds of  crisp and light Puff  pastry, how puff pastry is made the commercial way (but you will learn also how to do it with home equipment) in the shortest time possible with no lengthy refrigeration needed.
• How to prepare and cook the filling in advance
• How to prepare and freeze the two kinds of puff pastries(one eggless)
• Types of flour used for puff pastry and the effect on  texture of the puff pastry
• Types of butter/dough fat used and the difference it makes to taste and texture
• Proper techniques of how to do single and book folds
• The proper techniques of rolling, incorporating margarine/butter layers  to get the lightest possible puff/pastry
• What’s available commercially, such as frozen puff pastry, ready sauces for ease of production? How do we balance quality with convenience, use convenience products and yet maintain that home made quality and taste? Is it at all possible?

Day 1 - Apple Strudel, Chicken Pie filling

• Prepare a very light and flaky  puff pastry with butter sheet
• How to cook a creamy, utterly delicious cream  and prepare the apples from scratch for the Australian style Apple Strudel (mango, durian and peach strudels will also be touched on during the lesson)  
• How to prepare savoury filling for   the chicken pies

Day 2 - Baked curry puffs, sausage rolls, and vol-au-vents

• Prepare a superquick puff pastry using pastry margarine which is lower in cost compared to the first pastry
• filling(and not just plain whole sausages) tips on storage and reheating of pastries

Ice Cream Making (Basic) By Chef Michael Koh

Fee: S$240.00
Time: 1:00 pm to 8:00 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

Hands-on Continental Bread Program By Chef William Ho

Fee: S$386.00
Time: 1:00 pm to 6:00 pm
Saturdays - December 3,10,17&24 @ Class Room 2

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:

1. Farmer’s Bread

2. Classic Corn Bread

Hands-on Popular Chocolate Cakes By Chef Judy Koh

Note:
Confirmation of classes is based on registration with payment received, on a first-come-first-served basis.

Fee: S$100.00
Time: 1:00 pm-5:00 pm
Wednesday –

MOLTEN CHOCOLATE CAKE
Learn the secrets of preparing lovely chocolate cakes which when cut, ooze a rich sensuous chocolate sauce.  Irresistible!

CHOCOLATE BROWNIES
Loaded with lots of nuts and real chocolate, what can be more seductive!

NON-BAKE TIRAMISU
Simple to make yet utterly delicious - no baking required!

Hands-on Popular French Cakes By Chef Judy Koh

Fee: S$80.00
Time: 2:00 pm to 6:00 pm
Saturday - Oct 8 Fridays - Oct 28

MACARONS
Macarons are traditional French pastries from the northern eastern part of France.  They are usually made form egg whites, almond powder, icing sugar and sugar.  They are moist, chewy and flavourful on the inside.

MADELEINES
Madeleines are very small cakes with a distinctive shell like shape acquired from being
Baked in pans with shell-shaped depressions. Their flavour is similar to, but somewhat
Lighter than, pound cake with a pronounced butter and lemon taste.

Art & Science of Choux Pastry Cream Puffs & Eclairs Workshop By Chef Judy Koh

Fee : S$120.00
Time : 9:00 pm – 1:00 pm
Thursday - November 24

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 cafes, 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 Workshop on DOUGHNUT Making 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$100.00
Time: 1:00 pm to 6:00 pm
Wednesday - December 28

The current craze on soft, fluffy doughnuts has created quite a buzz in town...with people queuing for hours for them. But why queue, when you can make them yourselves?

Sign up for this exciting class on Designer Doughnuts!( Even if you have gone through Stage one of bread making, there are new things to learn at this class, eg,how to use different types of flours to get the effect we want,the use of different systems of bread making, etc etc...)

Contents of the class:10 different types of Creative Doughnuts:

1. Flower shaped-blueberry cream cheese doughnuts
2. Heart shaped strawberry heart doughnuts
3. Signature Pralet doughnuts-with a delicious chocolate hazelnut crispy filling
4. Japanese wasabe green tea doughnut
5. UFO doughnuts:eye-catching doughnuts shaped like a creature from outer space
6. Apple cinnanon doughnuts: Yummilicious!!!
7. Mocha red bean doughnuts
8. Savoury Pizza cheese doughnuts- made fragrant with delicious Italian herbs
9. Chocolate Mint doughnuts
10. Healthy Baked low fat doughnuts: Orange scented doughnuts coated with chocolate and nuts. Finger licking good!!!

Hands-on Parent & Child Bread Making Workshop 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$120:00/pair 1 parent and 1 child (additional $20 per extra parent or child)
Time: 1:00 pm to 6:00 pm
Thursday - December 21

Bring your kid and Be a Kid!
Remember your childhood days when you played with Played Doh or plasticine?
The hands during this stage are ever so keen to pick-up skills especially the sense of touch.  What a better way to recreate those memories with your child this coming school holidays in making bread? You will be kneading and manipulating bread dough which can be therapeutic and stress-relieving.

Products covered
Grissini (Bread sticks)
Great for dipping or as an addictive snack!
Pizza Bianca
A Mediterranean flatbread made with olive oil and herbs.
Decorative Ornaments
Appealing, decorative elements using Pate Morte.

Hands-on Christmas Breads From Around The World By Chef Judy Koh

Note:
Confirmation of classes is based on registration with payment received, on a first-come-first-served basis.

Fee: S$100.00
Time: 1:00 pm to 5:00 pm
Monday - Dec 12

Italian Penettone - A traditional ,Italian bread that is very fragrant and delicious! A must have for the Christmas season!! Great as gifts from the kitchen.

Festive Plaited Ring Bread - Dried apricots and assorted nuts play a delicious symphony in this attractive looking bread. A great gift idea too.

Stollen - famous German Christmas bread with an interesting story behind it.

Hands-on Parent & Child Christmas Baking Workshop By Chef Judy Koh

Note:
Confirmation of classes is based on registration with payment received, on a first-come-first-served basis.

Fee: S$100.00 per set of 1 parent and 1 child
(Additional parent S$60; Additional child at S$30.00; maximum 4 persons per family)
Time: 1:00 pm to 6:00 pm
Thursdays – December 1 & 8

Spend an exciting afternoon learning how to make:

Christmas Log cake:
A traditional, chocolate logcake is always a must during the Christmas season. And it's even more meaningful to make it all by yourself! Learn to make a chocolaty, hazelnut log cake for your family and decorate it beautifully all by yourself!

Learn to make 3D Snowman on top of cupcakes complete with eyes, nose and scarf around his neck

Demo Wholesome Christmas Delights By Chef Judy Koh

Note:
Confirmation of classes is based on registration with payment received, on a first-come-first-served basis.

Fee: S$60.00
Time: 9:00 am to 12:00 pm
Friday - Dec 2

Roasted Turkey Roulade with sparking sauce - a yummy alternative to roasting a whole turkey. Turkey breast fillet is rolled over a delicious filling and then baked in the shortest time!

Roasted Tomato Soup with garlic bread - a deceptively simple but wholesome soup

Festive Colorful Salad - healthily yummy!

Cornflake Crisps - edible take home gift for the guests.

Hands-on Parent & Child Christmas Cookies Workshop By Chef Judy Koh

Note:
Confirmation of classes is based on registration with payment received, on a first-come-first-served basis.

Fee: S$100.00 per set of 1 parent and 1 child (Additional parent S$60; Additional child at S$30.00; maximum 4 persons per family)
Time: 1pm-5pm
Thursdays – Dec. 15
Thursday – Dec. 22

Bond with the young ones in this interesting and fun workshop. Build a 12 inch gingerbread house attractively decorated (complete with garlands, edible figures eg Santa Claus ,edible snow, etc) The house comes complete with "glass windows", door, chimney, smoke and a walkway and fenced garden. On top of this, you'll get to make Christmas cookies together, learn to create 3D edible Christmas trees.

Festive Cooking By Chef Judy Koh – Demo Lesson 1

Note:
Confirmation of classes is based on registration with payment received, on a first-come-first-served basis.

Fee: S$60.00
Time: 9:00 am to 12:00 pm
Friday – Dec. 9

Honey Baked Ham - An impressive Christmas favourite that’s great for a centerpiece as well. YUMMY!
Festive Kebabs - A colourful combination of skewered vegetables, fruit and meat.
Christmas pudding with sauce - A traditional good old favourite.

Lesson 2

Fee: S$60.00
Time: 9:00 am to 12:00 pm
Friday – Dec. 16

Roast Turkey(Whole) - Imagine your loved ones seated at the dinner table admiring the succulent, moist and golden turkey which you roasted yourself ………they’ll be proud of you! And the turkey comes with delicious bread and sausage stuffing. This time -tested recipe has proven to be immensely popular with our students year after year! People often think of roast turkey as something dry and  tough, wait till you try OUR turkey: guaranteed moist!
Pumpkin Soup – A fibre rich, satisfying and delicious soup that the family will enjoy! And easy to prepare too
Hash Browns- Homemade potato hash browns

Edible Gifts – Demonstration By Chef Judy Koh

Fee: S$60.00
Time: 9:00 am to 12:00 pm
Friday – Dec. 23

Great gifts to make and pack for your loved ones!
Cookie Jigsaw Puzzle – Create fond memories for the young ones by making an adorable Christmas cookie puzzle for them. This is a puzzle which they can piece together and eat it at the end!
Christmas Truffle Topiary Tree – make a stunning tree out of chocolates like Cappuccino Nuggets and Maple Truffle cups for a breathtaking centerpiece on the festive table.
Nougat ­– makes them, pack them and give them!
Pumpkin Seed slices – Asian version of nougats. Very healthy, low in sugar and vitamin packed.

Hotel Cakes – Demonstration By Chef Judy Koh

Fee: S$60.00
Time: 9:00 am to 12:00 pm
Monday – Dec. 12

Winter Wonderland Ice-cream Cake with hand-made Christmas figures - A snowy white cake sandwiched with layers of homemade silky smooth ice cream in between!
3D Pinecone Gateau – Stunning hazelnut cake that's just perfect for Christmas!
French Petit Four – Attractive Christmas mini cake to grace your dessert plates!

Festive Menu – Demonstration By Chef Judy Koh

Fee: S$60.00
Time: 9:00 am to 12:00 pm
Monday – Dec. 19

Thinking of throwing a Christmas party? We suggest a fuss-free menu inclusive of a time schedule for preparing the food:
Roasted Turkey Roll with sparkling sauce – a yummy alternative to roasting a whole turkey. Turkey breast fillet is rolled over a delicious filling and then baked in the shortest time!
Roasted Tomato Soup with garlic bread – a deceptively simple but wholesome soup
Festive Colorful Salad - healthily yummy
Traditional Chocolate Log Cake – many branches are joined together into an impressive log cake.
Cornflake Crisps – edible take home gift for the guests.

Christmas Hands-on Baking with Chef Judy By Chef Judy Koh

Note:
Confirmation of classes is based on registration with payment received, on a first-come-first-served basis.

Fee: S$130.00
Time: 1:00 pm to 6:00 pm
Wednesday –Dec. 19 

Decorated Christmas Fruit Cake – Make your own rich, fragrant and moist Fruitcake for the season. This is a must have item during the festive season. Make it at least a month ahead, the cake will mature beautifully. Students will get to bake and bring home one 7 inch cake and pick up tips for decorating the cake with fondant.

Raspberry white chocolate Hallelujah Singing Choir Log Cake – A yummy logcake that you will make  and have great fun decorating! Students will get to fashion their own  edible choir boys made of chocolate and delicious ingredients!You’ll be charmed when you behold the lovely choir boys and girls with bee-stung lips ‘singing’ their hearts out,
‘perched’ on the log cake.They are absolutely adorable!

Hands-on Christmas Chocolates Making By Chef Judy Koh

Note:
Confirmation of classes is based on registration with payment received, on a first-come-first-served basis.

Fee: S$130.00
Time: 9:00 am to 1:00 pm
Thursday - December 22

This hands-on class is ideal for people who are chocolate addicts or crave to make these small delicacies for themselves and/ or for their loved ones.

Students will be taught the art of tempering chocolate - temperature control to force chocolate into one particular crystalline form so that when molded it forms a stable solid with a smooth, shiny surface.

Take home a wonderful box filled with your creations!

Orange Chocolate Truffle

Irish Bailey’s Cups

Almond Rochers

2010 New Christmas Log cakes, Hands-on Baking with Chef Judy By Chef Judy Koh

Note:
Confirmation of classes is based on registration with payment received, on a first-come-first-served basis.

Fee: S$130.00
Time: 1:00 pm to 6:00 pm
Wednesday – Dec. 14

Bake something different for the Christmas Season. Learn to make   these interesting cakes and decorate them with edible handmade Christmas decorations:

Café Caramel Logcake
This elegant logcake is fragrant   with coffee and all things delicious. Learn the correct technique of how to obtain the best flavor by caramelization,This is a light mousse cake  decorated in an eyecatching manner .

Blackforest cheesecake
Studded with dark sweet pitted ,this is light and easy on the palate!And the cake is decorated with charming edible Christmas decorations!

Bonus recipe: Chocolate Fondue.

Christmas special: For those who sign up for the above two classes , you will enjoy a savings of $20 . Pay $240 instead of $260 for two classes!

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$180.00
Time: 1:00 pm-6:00 pm
Wednesdays – Nov 23&30 

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

Artisan Chocolates with Chef Judy by Chef Judy Koh

Note:
Confirmation of classes is based on registration with payment received, on a first-come-first-served basis.

Fee: S$130.00
Time: 9:00 am – 1:00 pm
Thursday – December 29

Due to the popular response to our first chocolate class, Chef Judy has come up with another set of impressive chocolates to share with you! You will learn about(or is it a revision for you? After all, practice makes perfect!)The types of chocolates available and how to differentiate between couverture chocolates and compound chocolates? How to select and store them, how to temper chocolates and keep them in temper.

Three interesting chocolates that you will make ,hands-on, during the class with our lively and bubbly chef!(and hey, you do remember that she worked alongside French chef,Gael Etrillard,Belgium chef Geert Renmans to build the world’s tallest chocolate sculpture and got into the Guinness Book of records?

Black Forest Truffles
A nostalgic combination of liquor soaked cherries, premium chocolates and cream make this an all-time favourite!

Japanese Mirin Chocolates
This is a chocolate specially created by Chef Judy for her special Japanese friends and she is excited to share this with anyone interested in good sake. And there is the added bonus of learning how to create interesting designs with cocoa butter (a natural component of chocolate)to decorate these intriguing chocolates.

Hazelnut Coffee Pralines
A classic that will always be a great favourite!
Learn to make the hazelnut Praline from scratch. And combine it with chocolate made fragrant with freshly ground coffee for a seductive treat!

Hands-on Christmas Chocolates Making by Chef Judy Koh

Note:
Confirmation of classes is based on registration with payment received, on a first-come-first-served basis.

Fee: S$130.00

This hands-on class is ideal for people who are chocolate addicts or crave to make these small delicacies for themselves and/ or for their loved ones.

Students will be taught the art of tempering chocolate - temperature control to force chocolate into one particular crystalline form so that when molded it forms a stable solid with a smooth, shiny surface.

Take home a wonderful box filled with your creations!

Orange Chocolate Truffle

Irish Bailey’s Cups

Almond Rochers

Baking for Special Dietary Needs (Vegan, eggless ,dairy free and flourless Baking)Hands-on classes By Chef Judy Koh

Note:
Confirmation of classes is based on registration with payment received, on a first-come-first-served basis.

Fee: S$386.00
Time: 1:00 pm – 6:00 pm
Monday – Oct 10
Fridays - Nov 10,17$24

There are loved ones, friends and customers who may
Have some food allergies, or special dietary needs and because we are concerned about them, love and care for them, we want to be able to bake all the special treats for them.

Join us for the following hands-on classes!

Lesson1
Eggless  Apricot Pound Cake
This will prove to be a family favourite! Made with Juicy apricots ,and all things wholesome and good, it is both delicious and healthy.

Anzac Cookies
A fragrant cookie made of high fibre rolled oats and golden coconut shred, these cookies are great as a regular item in the kitchen . And they are great when packaged as gifts in a nice cookie jar!

Savoury Tofu quiche
Sugar free , eggless and made with high calcium tofu, this is great as a one dish meal when served with a side salad as it is also high in protein.

Lesson 2
Eggless Blueberry and Lemon Muffin
A perennial, delightful favourite with the young and old! Warm from the oven, who can resist them?

Mock Macaron with lemon filling
This makes a great tea time snack for the vegans!

Lemon Slice
A tangy and refreshing lemon layer sits on a pastry base and is sliced and served .

Lesson 3
Gluten free ,Vegan Doughnuts
Crave no more! Whether baked or fried, dipped in sugar or chocolate, thee are finger licking good.

Vegan  Chocolate Chip Cookies
Another must have for the cookie jar!

Vegan Banana Cake
A loaf of freshly  baked, moist and flavourful ,vitamin packed banana cake is always irresistible

Lesson 4
Apple Tart Tartin

Vegan Chocolate Mousse Slice
A sensuous,silky chocolate filling made of the finest chocolate contrasts beautifully with the gluten free base. Irresistible!

Vegan Pumpkin pie
Golden and flavourful, this is great for the festive season or anytime the craving sets in!Learn to cook the filling from scratch and how to ake the crisp vegan pastry base

Great American Delight(hands-on class) By Chef Judy Koh

Note:
Confirmation of classes is based on registration with payment received, on a first-come-first-served basis.

Fee: S$120.00
Time: 9:00 am to 1:00 pm
Thursday – Oct 27  

These are great and yummy American favourites!Chef Judy, who just returned from her trip to American after a visit with her mentors and friends in the industry,will share with you how to make the following items:

Red Velvet Cake
Very moist,brilliantly red and finger lickin,this cake, with its layers of yummy cream cheese filling is guaranteed to be a hit with everyone.

American Pecan pie
Laden with crunchy pecans,this is finger licking good!

Chocolate Whoopie pies with Marshmallow filling
The name brings to mind the funny , one of a kind Whoopi Goldberg.  But we are sure American whoopee pies are among her favourite foods!
Soft mounds of cake are sandwiched together  with a creaming filling to make a perfect hand held treat!

Hands-on Baby in a Peapod(Fondant Deco) By Chef Judy Koh

Note:
Confirmation of classes is based on registration with payment received, on a first-come-first-served basis.

Fee: S$80.00
Time: 2:00 pm to 6:00 pm
Saturday – Oct 29  

In this fun and interesting class, you will learn to make a crispy cereal bar and shape  and decorate it into
an adorable  3D baby in a peapod with fondant!

At the same  time, you will get to cover a  7 inch cake with fondant and decorate it in a manner suitable for
A base for the adorable baby in a peapod

Lovely to look at and good to eat!!

Authentic Chinese Restaurant Cooking – (Demo) By Chef Keong

Note:
Confirmation of classes is based on registration with payment received, on a first-come-first-served basis.

Fee: S$50.00
Time: 7:00 pm to 9:00 pm
Every Wednesday - Nov. 2,9,16,23,30,December 7,14,21&28  

Learn authentic Chinese Restaurant Cooking from Chef Keong!

He has more than 30 years of experience having worked in Marriott, Hyatt Hotels, Private Clubs and Restaurants.  He has extensive teaching experience, having taught in Private Clubs and Culinary Schools, and has proven to be a very poplar and well loved teacher, passionate, sincere and enthusiastic about his secrets of Asian cooking.  He is well known for being very exact and precise in his recipes so that you will succeed in trying out the dishes in your own kitchen.He is well known for his easy- to- follow

From the very first lesson, you will learn from him the secrets in selecting and preparing the  fresh ingredients. The correct and proper techniques in using the cleaver,tips on how to prepare and advance so that cooking for friends and loved ones become an enjoyable,stress free and  rewarding process.

We guarantee you that you will have a most enjoyable and rewarding time with Chef Keong. 

Wednesday Nov 2 / 7-9pm / $50 nett

Braised Rice Vermicilli w/ Seafood(Sam Xing Man Hiong Mai)
Classic Steamed Chicken w/ Kai Lan & Yunan Ham (Gam War Yok Xu Gai)
Double-Boiled Shark's Skin w/ Clams(Lor Yok Sao Yok Dan Sha Yu Pei)

Wednesday Nov 9 / 7-9pm / $50 nett

Deep-Fried Pork Belly w/ Bittergourd (Xi Zap Liong Gua Chao Lam Yok)
Double-Boiled Papaya w/ Fish Tail (YU May Dan Man Shao Guo)
HK Pork Chop w/ Curry Sauce (Gong Sek Ga Li Ju Pai)

Wednesday Nov 16 / 7-9pm / $50 nett

Minced Duck & Chestnut Roulade(Fong Wong Sou Arp Gun)
Steamed Soft Ribs w/ Sour Plum(Xun Mui Mein Ji Zheng Yun Guak

Wednesday Nov 23 / 7-9pm / $50 nett

Stuffed Wings in Honey and Garlic Sauce(Gong Zun Pin Yong Gai Ye)
HK Sambal Pomfret (Sambal Jin Cong Yu)
Sichuan Prawns/Fresh Peppercorns (Sang Hak Jiu Chao Dai Har)
Double-Boiled Lotus Seeds w/ Fish Maw (Ling Zi Bak Hap Dan Fa Gao)

Wednesday Nov 30 / 7-9pm / $50 nett

Double-Boiled Herbs w/ Black-Eye Beans in Chicken Soup(Mok Ming Fa Hak Mei Dao Dan Lou Gai)
Spare Ribs Rice in Lotus Leaf (Hor Yin Pai Guak Zheng Fan)
Sichuan Garoupa w/ Meat and Long Beans (Gong Xiu Sek Ban Yu)

Wednesday December 7 / 7-9pm / $50 nett

Crispy Shredded Egg Crabs (Sai Sek Dan Xi Hai)
Sichuan Pork Loin in Spicy Sauce (Yu Hiong Caho Yok Si)
Wolfberry and Seafood Broth (Gao Dei Hoi Sin Gang)

Wednesday December 14 / 7-9pm / $50 nett

Baked Boneless Chicken w/ Gula Melaka & Dessicated Coconut (Ye Si Gok Gai)
Yakitore Pan-Fried Cod Fillet
Pan Fried Prawns w/ Coconut Sauce (Ye Zap Gong Zin Har)

Wednesday December 21 / 7-9pm / $50 nett

Fermented Beancurd w/ Pork Belly and Skin (Lam Yu Ju Pei Man Fa Yok)
Triple Treasure Claypot (Xun Zi Yong Sang Poh Boh)
Double-Boiled Herbs w/ Spare Ribs

Hands-on Chicken Master Class By Chef Cecilia Hough

Note:
Confirmation of classes is based on registration with payment received, on a first-come-first-served basis.

Fee: S$100.00
Time: 1:30 pm to 5:30 pm
Friday – Oct 28  

In this class you will learn techniques to prepare and cook chicken like an expert.  You will start with a whole fresh chicken and learn how to portion (joint) the chicken so that you can get cuts of meat that can be used in various chicken dishes.  You will then learn how to cook the various parts of the chicken to get the best flavour and texture. 

1. Portioning a Whole Chicken
2. Chicken Schnitzel – Crispy crumbed chicken fillets
3. Chicken a la King – A creamy chicken and vegetable stew
4. Baked (Roasted) Chicken – Oven baked chicken that are tender and juicy
5. Chicken Broth – A base for many delicious soups, sauces or on its own.

Hands-on Professional Sandwich Making(NEW) By Chef Cecilia Hough

Note:
Confirmation of classes is based on registration with payment received, on a first-come-first-served basis.

Fee: S$300.00 ($80 for 1 Lesson)
Time: 9:00 am to 1:00 pm
Fridays – Nov 4,11,18&25  

Course Outline
Course Title:  Professional Sandwich Making Course
Duration:  16 Hours
Target Audience:  Individuals pursuing a career in the catering industry or who wish to work in a café or set up a sandwich shop
Overview:
This course is designed for individuals who want to upgrade their skills for employment or entrepreneurship in a café or catering.  It covers all aspects of sandwich making, including making of a variety of standard and specialty fillings, assembly of sandwiches and canapés, storage and hygiene of sandwiches and presentation and accompaniments.  Participants will have full hand-on practice during this 16 hour course.

1. Introduction to breads
2. Standard fillings
3. Speciality fillings
4. Storage and hygiene

Details:

1. Introduction to breads
   Investigate different types of breads to understand the flavour, texture and use of breads.  Know what ingredients are used in breads making and possible allergens to be aware off.  Also learn the best way to slice bread for the type of sandwich being made.
2. Standard fillings
   Learn how to make standard fillings for breads and canopies including tuna, egg, chicken, ham and cheese, and fresh vegetables.   Participants will set up a sandwich bar and assemble sandwiches and subs using their prepared fillings.  Participants will learn how to present sandwiches and subs for dine-in and take-away service. 
3. Specialty fillings
   Learn how to make fillings that will set your sandwiches apart from others including speciality cold cuts, roasted vegetables, hamburgers and roasted meat.  Participants will prepare hot sandwiches, open face sandwiches, breakfast sandwiches and canapés.  Participants will also learn how to present sandwiches and canapés on plates for restaurant or café service as well as on platters for catering service. 
4. Storage and Hygiene
   Hygiene of sandwich preparation will be covered throughout the course.  Participants will learn specific areas of hygiene to pay attention to.  They will learn how to store sandwiches in order to preserve freshness and presentation. 

Lesson 1 - Tea Sandwiches and Subs

Lesson 2 - Canapés

Lesson 3 - Specialty Sandwiches

Lesson 4 - Breakfast Sandwiches

For registration and enquiries, please call or email us.