Monthly Classes

March Calendar

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$360.00 Time: 1.00 pm to 6.00 pm
Saturdays – March 6, 13, 20 & 27

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$380.00
Time: 1.00 pm to 6.00 pm
Saturdays - May 22, 29, June 19 & 26

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 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$360.00 Time: 1.00 pm to 6.00 pm
Sundays – March 7, 14, 21 & 28

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 and Poppy Seed Bagels
• Bonus recipes - Soft Plain Buns, Multigrain Healthy Bread

Hands-on Artisan Bread Making by Chef Hafizh

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$340.00
Time: 1.00 pm to 6.00 pm
Mondays : April 19, 26, 31 & May 3 2010

Back in 2001, without any direction and just fresh from National Service, Chef Hafizh borrowed some bread-baking books from the library and decided to give baking a shot. He started off as a baker apprentice at an Australian bakery-café franchise called Banjo’s and at the same time enrolled himself in basic baking courses at B.I.T.C .

At odds with what he read and what were practiced in the bakery (cutting corners on fermentation), he managed to did some Artisan Baking classes at the San Francisco Baking Institute. Re-energised from what he experienced in the States, he moved on the Simply Bread where he felt the production processes are somewhat similar to what he had learnt

He further went on to Hotel Intercontinental Singapore to expose himself to the world of cakes and pastries and at the same time harbouring the thought of having a formal baking education. In 2006, he completed the Diplome de Boulanger from the French Culinary Institute,New York. Returning back to Singapore, he continued at Corduroy & Finch to carry on his craft. The call of teaching from SHATEC proved irresistible and it was there where he forged a special bond with his students who later become his closest friends.

His last position was at Ben & Jerry’s Dempsey Hill outlet where he worked the grave-yard shifts producing breads for the retail front as well as supporting the outlet’s sandwich counter. He finally met his mentor and major influence in his baking philosophy, Jeffrey Hammelman, at King Arthur Flour Company,Vermont in 2008. Right now he is contemplating of setting-up his very own bakery.

The late French Master Baker, Raymond Calvel, once described artisan bakers having hands of steel wearing velvet gloves. Artisan baking is back-breaking but the gentle and conscious approach of the baker ensures his continued sometimes overlooked contribution to the community. Immerse yourself in the craft of handling bread doughs using Old World, European traditions. A substantial amount of baking science is also covered to give the participant added confidence and knowledge during the classes.

Lesson 1

• Introduction to artisan baking philosophy and professional ethics
• Baking 101 (Fundamental Steps in Baking Process)
1. Scaling
2. Mixing
3. Fermentation
4. Dividing
5. Intermediate Rest
6. Shaping
7. Proofing
8. Baking
9. Cooling

• Products Covered
1. Challah

A braided loaf, Jewish in origin that is served during their Sabaath.

2. French Regional Shapes

An assortment of shaping techniques that will serve the participant well
throughout the duration of the course.

Lesson 2

• Baker’s Math and Formula reading
• Pre-ferments
1. Types and Characteristics
2. Benefits

• Products Covered
• Walnut, Cranberry Raisin

A speciality loaf which goes well on a cheese platter.

• Baguette using Poolish
• Baguette using Sponge

Lesson 3

• Natural Yeast Cultures and Starting your very own
• Perpetuating Cultures
• Formulating of soakers
• Retardation
• Products Covered
• Pain de Paysant (Peasant Bread)

A versatile bread, very suitable for sandwiches.

• Multigrain

A delectable, medium to low G.I bread suitable for the health-conscious customer.

• Variations of Brioche

A world on its own! A cross between pastry and bread! Fluffy and the unmistakable
aromatic smell of butter.

Lesson 4

• Manual Kneading
• High Hydration Doughs
• Introduction to Rye
• Products Covered
• Pain au Levain using participant’s own culture

A staple is most French bakeries which traditionally is baked in huge round loaves.

• Ciabatta

A popular Italian bread. Great in making sandwiches and dipping.

• Flaxseed Bread

A healthy bread popularly known as leinsamenbrot which utilises old bread.

14-Day Professional Bakery Course by Chef Judy Koh

Fee: S$3,200.00
Time: 10.00 am to 6.00 pm
Thursday to Saturday: April 1 - 3
Monday to Saturday: April 5 – 10
Monday to Friday: April 12 – 16
Mondays to Friday: May 3-18
Mondays to Saturday: June 1-16

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

Ice Cream Making (Basic) by Chef Michael Koh

Fee: S$240.00
Time: 10.00 am to 5.00 pm
Friday – May 21

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

Cake Design & Decorating Advanced (4 days) by Chef Judy Koh

Fee: S$360.00
Time: 1:00 pm to 6:00 pm
Fridays – May 7,14,21&28 2010

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 Croissants & Danish Pastries By Chef Judy

Fee:S$180 
Time: 1:00-5:00pm
Friday: March 12&19 2010

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

Holiday Breads Class 1 By Chef Hafiz

Fee: S$120 
Time: 1:00-5:00pm
Wednesday: March 10 2010

Taking the close proximity of the Easter holidays, we are going to learn to
produce 3 popular festive breads that are very associated with that Holiday.
Using sponges as pre-ferments, sweetness and strength will be contributed to these enriched breads which are certainly a treat for celebrating Easter.

1. Hot Cross Buns

Originated from Ireland, these buns are easily recognized with a cross on top of each individual unit.

2. Kugelhopf

A speciality from the Alsace region, border region between France and Germany.
Butter, which serves as a release agent for the bread baked in a traditional clay mold somehow gives this bread a wonderful nutty aroma.

3. Gibassier

A bread which is slowly going through a revival. Originally from the Provence region, which utilises oranges as the main focal point for this bread.

Classic Sandwiches using Artisan Breads By Chef Hafiz

Fee:S$120 
Time: 1:00-5:00pm
Wednesday: March 17 2010

Why limit ourselves to the regular Tuna Mayo sandwich packed in convenient plastic?
Instead, we will be exploring some classic renditions of sandwiches by actually baking the artisan breads and assembling the sandwiches.

1) Croque Monsieur using Pain de Paysant (Peasant bread)
One of the many options to a French Breakfast.

2) Reuben using Caraway Rye
Beef pastrami as a filling. A popular deli sandwich.

3) Smoked Salmon with cream cheese using Bagel
A chewy bagel with a delicate filling. A staple in New York City.

Wedding Cake Course - Foundation by Chef Judy Koh

Fee: S$380
Time: 1:00-6:00pm
Fridays: April 23,30, May 7&14 2010

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?

Parent and Child Classes Chef Cecilia Hough (The Cook Club Junior)

For children cooking is just as much about the process as it is about the end result.  Our children’s classes are specially developed to create fun yet enriching sessions for children of all ages through hands-on activities.  Food preparation is one of the best examples of a single learning experience that integrates a number of cognitive, physical and emotional skills.  Children get to develop their senses, motor skills, social skills, vocabulary, problem solving abilities, and learn to cook and appreciate food.  Classes are suitable for children age 4 and up. 

Pretzel Paradise Hands-on

These pretzels are as delicious to make as it is to eat.  See who can make the most creative and unique shapes, such as butterflies, flowers, snakes and octopuses.   You can then sprinkle it with toppings of your choice whether sweet or savoury.   Mix, kneed, roll, plait, shape and decorate for the ultimate bonding experience.

Fee: $45 per person per pair (1 parent, 1 child), $20 for each additional parent/child

Date:  20 March 2010

Time:  10.00 am to 12.00pm

Popcorn Party   Hands-on

There is something immensely satisfying about witnessing the transformation of a handful of hard yellow corn kernels into fluffy popcorn clouds.   Listen to your corn popping, mix it with your caramel or chocolate and shape it into balls or other creative shapes such as hearts, rockets, people.  Decorate it with candies to make spiders, dolls, snowmen, sweethearts, or anything else that pops your fancy.  You will learn how to make the caramel for creating the popcorn balls, how to shape the balls, how to make the icing glue and how to decorate your creations. 

Fee: $45 per person per pair (1 parent, 1 child), $20 for each additional parent/child

Date:  27 March 2010

Time:  10.00 am to 12.00pm

* Each child will get a real chef’s hat to wear and to keep afterwards.

* Please bring your own containers to bring your creations back home.

Desserts and Puddings Lesson 1 – Hands-on Chef Cecilia Hough

Fee: $80 per person (Sign up for Desserts and Puddings Lesson 1 and 2 @ $150)
Date:  3 March 2010
Time:  12.30 pm – 5 pm

Custards, Mousses and Jellies

This lesson focuses on the basics for cold desserts.  You will learn how to make different types of custards, mousses and jellies.  By combining these elements, flavourful and colourful desserts can be created.  Mousse, jelly and custard can be made in advance, which makes it perfect feast foods.  Individual elements of the desserts can be served on its own, or combined with other desserts, which means you will be able to create your own favourites and combinations.  You will also learn how to play with flavours to create desserts that your family will love.

Caffe Mocha – Layers of rich chocolate custard and light coffee mousse topped with milk froth. 
Banana Mousse – A low fat fruity mousse made with yogurt.  For sweet-tooths, we will pare it with rich, thick, gooey caramel.
Pineapple and Coconut Creme Brulee – An Asian version of the classic.

Desserts and Puddings Lesson 2 – Hands-on Chef Cecilia Hough

Fee: $80 per person (Sign up for Desserts and Puddings Lesson 1 and 2 @ $150)
Date:  8 March 2010
Time:  12.30 pm – 5 pm

From the Bakery
There is something unquestionably comforting about a nice warm moist sweet baked pudding.  Why do you think men can’t resist them?  You will also learn how to plate puddings attractively, so that the humble bread and butter pudding becomes a show-stopper.

Malva Pudding – A sweet pudding of Dutch origin with a spongy caramelised texture.  It is served with vanilla ice cream and/or custard. 
Apple Sponge Pudding – A very quick and easy dessert using store cupboard ingredients.  Guaranteed no leftovers!  Once you master the recipe, you can replace the apples with fruits of your preference. 
Fruit Crumbles – Oats and coconut makes this a crunchy alternative to the doughy versions served in restaurants.  A variety of fruits can be used for crumbles, so choose your favourites, or choose from the list of suggested flavour combinations.
Bread and Butter Pudding – A perfect balance of sweet custard, tart marmalade and salty butter.  Make it extra special by baking it in individual moulds. 
Vanilla Custard – A classic that is compliments most baked puddings.

Art & Science of Cake Baking – 2 day 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$380
Time: 1:00-6:00pm
Monday& Tuesday: March 29&30

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 thereotical 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 eg 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. eg 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 : preferments 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.

Local Favourites (Hands-on) by Chef Judy Koh

Fee: S$80
Time:1:00-5:00PM
Wednesday: March 31 2010

Have fun learning to flip, roll and make the pastry for these delicious items by Chef Judy
Roti Prata
Learn to make this favourite Indian breakfast Chef Judy’s way. It still tastes as good

Vegetarian curry

Murtabak with LambFilling
Learn to make this common dish which is filled with minced lamb and eaten with a curry sauce

For registration and enquiries, please call or email us.