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14- Day Professional Bakery Course

2-17 October 2008 (excl. Sun) (14 days) from 10-6pm daily
Total Cost for the 14-day Course: $3000.00
Early Bird Discount: $2900 for payment received by end of Aug 08

Conducted by Chef Judy Koh and her team of chefs at Creative Culinaire. A Certificate on Professional Baking will be issued at the end of the course. Students attending this course should at least have attended Cake Making Foundation Course at our school or a similar course in a bakery school.

This course is aimed at students who are serious about baking, those who want to work in a bakery or open their own bakery. During this 14- day course, students will learn how to bake bread, pastries, cakes and decorate cakes productively. This will be taught in a professional environment, using real bakery equipment. Students will also learn costing methods to ensure profits. Students will have a close insight into our bakery to experience what really goes on in a bakery. The subjects covered are:

1. Health and Safety
Nutrition and Food Allergy
2. Maths Calculation - Indepth concept of baker's percentage and its importance in
Production process, recipe modification and formulation.
3. Nutrition and Food Allergy
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:
  • Vanilla /Chocolate Crème Patissere
  • Almond Cream
  • Buttercream (Different flavourings)
  • Whipped cream
  • Basic Ganache
  • Fruit /nut Ganache
  • Baked topping
  • Baked meringues and nut variations
5. Bread Baking:
  1. Principle of bread making. Learn the art and science of bread making; how to obtain maximum flavour in the bread.
  2. 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.
  3. Use of Retarder Proofer and how that helps to ease production
6. Cake Decoration:
  1. Ornamental and Abstract, arrangement of fruits and chocolate on cakes, marzipan work
  2. Techniques of piping, glazing and practical chocolate work (eg. chocolate artwork for production and chocolate cigarettes)
  3. How to decorate children's' birthday cakes and cakes for special occasions
  4. Learn how to prepare and plan your decoration work in advance.
7. Pastry:
  1. Puff pastries-Quick puff pastries and its uses
  2. Pies and tarts -Prune Tarts, Kiwi Tarts, Harlequin tarts, Chocolate tarts, Apple Crumble
  3. Master cookie recipe and variations, Nut, chocolate and fruit cookies
  4. Choux pastry
8. Cake Baking:
  1. Preparation of cakes and nut meringues as base for a variety of cakes. Make roulades, sugar rolls and variety of fillings. Fruit fillings Nut fillings
  2. Chiboust
  3. Egs. of types of cakes produced: Fresh apple Cake, Banana chocolate cake, Truffe, Pear and chocolate gateau, Claire fointaine. Chocolate Truffle mousse mini cake with Grand Marnier sabayon
  4. Plain Loaf cakes and small cakes
  5. How to slice and present your products
  6. 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.

10. What items can be frozen and what cannot be frozen?
11. Bakery Management:
  1. Bakery Equipment needed
  2. Heart-to heart talk from Chef Judy Koh on the challenge, joys and tribulations of setting up a bakery, selection of staff and managing them
  3. Buying, receiving and storage
  4. Tips of the trade
12. Practical and Theory Exam
(Certificate is awarded to students who pass the Examination)

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.

Students will be required to produce a cake, pastry, bread. Prior to the exam, ample time will be given for discussion with the chefs on hand and the composition of the recipe.

Fee: $3000 for entire course, inclusive of ingredients. This includes all the recipes, study materials and following:
  • $5 vouchers (total worth of $30) fully redeemable at our Café for your daily meals and beverage.
  • toolbox with basic tools needed.
Attire: white chefs' jacket, apron and closed toe shoes

 

Please register and send cheque made out to Creative Culinaire Trading Pte Ltd by 30 Apr 08

EARLY BIRD DISCOUNT: REGISTER AND PAY BEFORE 31 AUG 08 AND ENJOY $100 DISCOUNT AND PAY ONLY $2900.00

Students' Own Creations
 Comments from the recent graduates of the Professional Course

'Course contents and teacher's method are excellent (wonderful teacher, Chef Judy)'

Katherine Tay

'Excellent teacher. Techniques of teaching, facility and all the things and ingredients needed are all excellent. Thank you and I won't forget this experience for the rest of my life'.

Elisa P Algallar

'I really learnt a lot, coming from a home-bake' background. Really good information and tips'.

Jennifer Tham

'From don't know how to make cake etc, now I can do it'.

Winston Tan

'Chef Judy was very informative and generous'.

Carmen Susan Sinidol

'I enjoyed your class tremendously. I appreciate your openness on 'tips of trade' and personal experience'

Don Lowe

'Chef Judy was generous, kind to share her experience with her students. She also gives lots of advice and tips regarding business and bakery'.

Karen Ku
Graduates from the Professional Baking Course!
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