Monthly Classes

January 2012 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
Date: 2 Jan – 19 Jan / 23 Apr – 10 May

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 (Stage 1) 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
Date: 7 Feb – 28 Feb (Tuesday), 10 Mar – 31 Mar (Saturday)

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 Bread Making - Foundation (Stage 1) by Chef Judy Koh or Chef William

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
Date: 11 Feb – 3 Mar (Saturday) 6 Mar – 27 Mar (Tuesday)

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 Continental Bread Program By Chef William Woo

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

Fee: S$386.00
Time: 9:00 am to 2:00 pm
Date: 7 Jan – 28 Jan (Saturday)

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:

1. Flour
2. Salt
3. Water
4. Yeast

Processes of Bread Making:

- The 10 step processes of bread making

1. Scaling/Mise en place
2. Mixing
3. Fermentation
4. Degassing/Punching/Stretch and Fold
5. Dividing
6. Shaping
7. Proofing
8. Scoring
9. Baking
10. Cooling

Mixing Methods:

- Explanation of variety ways of mixing method:

1. Short mixing
2. Improved mixing
3. Intensive mixing

Bread to do:
On this first lesson, the following bread recipes will
bring into the reflection of what we have learned:

1. Using basic ingredients
2. Processes of baking – 10 steps
3. Mixing Methods

Products:

1. Pain Ordinarie (Plain Bread/Basic Whi te Bread)
   a. Cottage Loaf
   b. Pistoles Rolls
2. Basic French Loaf (Baguette)
   a. Sesame Roll
   b. 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
a. Basic Bread
b. Starter Bread
c. Flavored Bread
d. Enriched Bread
e. Quick Bread
f. Festive 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:
1. Ciabatta – Italian Slipper Bread
2. Victorian Milk Loaf
a. Plaited Milk Loaf with Raisin n Cheese
Milky Butter Roll/Loaf

Lesson 3
Additional Ingredients in Bread Making
- Additional ingredients of bread making explained
a. Dairy products
b. Baking/Leavening agents
c. Fats
d. Sweetener
e. 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:
1. Muesli Bread
2. Whole wheat with Multi Grain

Lesson 4
Revision of program
A brief revision on what we cover for the program which includes:
Bread processes
Baking Ingredients
Baker Maths
Starters

Products:
Farmer's Bread

Creative Chocolate Wedding Cake Course By Chef Judy Koh

This course is probably the first of such nature in Singapore!

Instead of the usual sweet fondant to coverwedding cakes, learn to use couverture chocolate for your
wedding cakes. Use pure dark chocolate to make chocolate roses, orwhite chocolate to make coloured
roses.

Complete all the stages of the chocolate course to be awarded a Certif icate f rom the school.

Students will complete a 2 tier cake at the end of each course cost is inclusive of 1 dummy and 1 actual
Chocolate cake for covering (complimentary recipe given for chocolate cake)

All materials and tools will be provided.

Stage 1 (3-day Hands-on course)
Cost : $390.Time: 8:30am-12.30pm
Venue: Classroom 2
Date: 11 Feb – 25 Feb (Saturday)

The traditional look. . . chocolate fondant covered cakes,
roses, leaves and such

- Difference between types of chocolate, dark and whi te
- Storage and selection of chocolate
- Making of chocolate fondant
- Making of chocolate roses and rose leaves and guilding it with
gold. CoIoured chocolate roses and techniques to shape petals
without melting.
- Making of coloured chocolate roses with white chocolate
- Making of gilded calla lilies and anthuriams
- Assembling the roses and leaves into an artistic design
- Assembling the two tiered wedding cake

Stage 2 (3 day hands-on course)
Cost : $420. Time: 8:30am-1 2.30pm
Venue: Classroom 2
Date: 3 Mar – 17 Mar (Saturday)

The Modern Chocolate wedding cake . . . techniques in
chocolate sculpture & 3D fantasy flower

- Tempering of chocolate,working with couverture
- Making of chocolate ribbons, the modern look
- Making of chocolate base and stands for the centre piece
- Making of chocolate ribbons, the modern look
- techniques for covering the cake with chocolate fondant.
- Preparing of 3D petals for completion of main fantasy
flower
- Curved petals, straight petals in whi te and dark chocolate
- Sculpturing leaves, techniques in colouring
- Colour Spraying of flowers and sculpture
- Making of tempered chocolate pieces for sides of cake
- Brush and powder technique to colour chocolate pieces
- Tips for transporting and storage of the cake

2-Day Commercial Course on 10 Types Of Brownies By Chef Judy Koh

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

Fee: S$360
Time: 1 pm - 6pm
Date: 1 Feb & 8 Feb

Whether you are a home baker or wanting to set up a shop on brownies.

This will be a most ideal class for you.

Chef Judy and her team have been making brownies to supply to cafes and ice cream shops and in this
course we share wi th you the secrets behind making brownies.

We cover in this class, the art and science behind the whole range of brownies from sinful ly rich ones to
the heal thier options, and brownies sui table for adul ts and kids. And great tips will be shared on how to
present your brownies in an 7) chocolate sour cream fudge brownies attractive manner,

how to prolong the shelf life and how to store brownies, freezing brownies, how to slice ,etc.

1. Chewy Brownies
   What makes a brownie chewy?
   Tasty and satisfying!
2. Ice cream brownies
   "Chop, Chop Ice cream brownies'
   Learn a good recipe to go with brownies.This will be
   a hit with kids!
3. Rich brownies
   Finger licking good,chocolaty and irresistible!
4. Creative Rocky Road Marshmal low brownies(tortoise shape)
   What a Treat for the kids and the young at heart!shaped into a 3D tortoise/turtle , this is bound to delight everyone!
5. Cupcake Wholemeal high Fibre Brownie
   -For Those who like it light, this is the way to go. Presented as attractive cupcakes.
6. Eggless Tofu brownie
   For The health conscious. Even when iT is healThy, i t can still be very Tasty!
7. chocolate sour cream fudge brownies
   Finger licking good!
8. One step brownie
   -fast and easy ,especially when you are in a hurry.
9. Triple Chocolate Espresso Brownies
   Great to serve wi th hot coffee. Embrace The Caffeine
10. Cream cheese Brownie
    This is NOT a cheesecake! It's a rich, fudgy brownie with generous dollops of cream cheesefilling in it.
    Completely addictive!

Ice Cream Making (Basic) By Chef Michael Koh

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

Fee: S$240.00
Time: 1:00 pm to 8:00 pm
Date: 21 Jan (Saturday)

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

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

Fee: S$240.00
Time: 1:00 pm to 6:00 pm
Date: Feb 2 and 9 (Thursday)

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 - Chicken pie, 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

Day 2 - Apple Strudel and baked curry puff

• 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
  

2-Day 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$240.00
Time: 1:00 pm-6:00 pm
Date: 16 Feb & 23 Feb (Thursday)

Lesson 1/2 -Croissant Making

Croissant (almond topped and savoury versions) and Pain au chocolate (delicious pastries filled with couverture chocolate batons)
Light, crisp and flavourful croissants are always a hit! Learn the secrets of making these perennial favourites during the class, you will learn
 
a) The different types of butter\margarine used in the production of croissant
b) The importance of temperature control
c) The types of flours used and the difference it makes to the quality and texture of the croissant
d) How to fold and incorporate the  beurrage and the conditions needed
e) The conditions needed to proof the pastries
f) How to store, fill and vary the croissants so that both savoury and sweet croissants are made.

Lesson 2/2 -Danish Pastries

These breakfast pastries are immensely popular and are not only attractive in appearance but also tasty! Learn to shape, cut and fill these layered pastries with an assorted variety of fillings. Most importantly, you will learn the art and science of what makes a good Danish pastry and the difference between croissant and Danish pastry. Learn how to layer butter or margarine into the dough to create light, crisp and flavourful pastries. Fragrant and eye appealing, these are very popular with the young and old alike and make great items for any café or little bakery.
Peach windmills - A delicious cream is piped onto the centre of these windmills and topped with a piece of juicy peach\apricot or cherry.
Savory Danish Twists - These are filled with cheese, sesame seeds, herbs, chopped bacon and other fragrant ingredients and twisted into 12 inch sticks.
Tuna Fish Net Puffs - A net like piece of Danish pastry is placed over tuna fish filling and baked together.
Chocolate Walnut Danish Cups - Learn to make your own chocolate filling that is bakeable and top these attractive pastry cups with walnuts!
Fruity Twists - Colourful, assorted fresh fruits make these a real delight to the eyes!
Cherry Flowers:   These are really pretty and intriguing!
Bear Claws:  Filled with fruit filling, these are easy to shape

Hands-on 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$200.00 (Inclusive of 2 Boxes per student)
Time: 1:00 pm to 6:00 pm
Date: 31 Jan (Tuesday)

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 wi th a smooth, shiny surface.

New Cheesecake 201 2 By Chef Judy Koh

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

Fee: S$1 80.00
Time: 1:00 pm to 6:00 pm
Date: 1 Mar (Thursday)

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

Maple Walnut Cheesecake
One of our star cheesecake

Strawberry Cheesecake
This delightful treat is one of our best selling cheesecake. Simply irresistible!

Tofu Cheesecake
Healthy choice of cheesecake

Hands-on 10 types of Commercial Muffins & Cupcakes By Chef Judy Koh

Fee: S$130.00
Time: 1:00 pm to 6:00 pm
Date: 4 Feb (Saturday)

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.

Hands-on Chinese New Year Cookies By Chef Judy Koh

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

Fee: S$120.00
Time: 1:00 pm to 6:00 pm
Date: 7 Jan (Saturday)

Includes grating and cooking your own pineapple filling
Complimentary recipes will also be given as well .
Eggless Almond Blossoms – Made completely of
corn oil, you‟ll like these crisp, fragrant and deliciouscookies
Sakura Flower Cookies – Melt in your mouth cookies.
Easy to make, pretty to look at and good to eat.

Hands-on Chinese New Year Cookies By Chef Judy Koh

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

Fee: S$120.00
Time: 1:00 pm to 6:00 pm
Date: 14 Jan (Saturday)

Kueh Lapis - a "must-have‟ for the festive season. We share wi th you how to make a soft, fragrant and moist (but not oily) Lapis.

Egg white Marble Cake - you'l l be glad to see how we can use all the leftover egg whi tes from making your Kueh Lapis to make a soft and cholesterol free cake!

Happy New Year Butter Cake with firecracker and mandarin orange design -an interesting cake that is also attractively decorated !

Hands-on Chinese New Year Cookies By Chef Judy Koh

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

Fee: S$120.00
Time: 8:30 am to 12:00 pm
Date: 20 Jan (Friday)

Cashew nut cookie- Very light, crispy and delightful

Chocolate Jewels- A crisp nut base is taught with chocolate in attractive cups

Spicy Dried Prawn cookies – Something savory and different for your cookie jar

Cornflake cookies– Always a great favourite

Hands-on Traditional Favourites By Chef Judy Koh

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

Fee: S$120.00
Time: 1:00 pm to 6:00 pm
Date: 20 Jan (Friday)

Sugee Cake – an old, old favourite that is enriched with crunchy semolina flour & almonds

Lapis Surabaya – rich 3 layered cake and a great alternative to the more time consuming (and patience
sapping too) multi layered Kueh Lapis

Egg White Lapis - a great way to use up all that excess egg whites in the fridge.

Valentine's Day box of chocolates By Chef Judy Koh

Fee: $150 per pair with complimentary discount vouchers for redemption of Caffe Pralet
for candlelight dinner
Time: 6:30 pm to 9:30 pm
Date: 10 Feb (Friday)

Chocolate is widely regarded as the "food of love".
Learn To make on attractive, decorated chocolate box of chocolates wi th your loved ones this valentine's
day!

The lesson for two includes:
1 ) How to make a heart shaped box mode entirely of chocolate
2) How to decorate the box with chocolate bows and hearts
3) How to make a gift tag on the box
4) 3 types of chocolates To fill the box :
a) Passion fruit pralines
b) Macadamia Nut Crisp Rochers
c) Tea truffles

For registration and enquiries, please call or email us.