14-day Professional Bakery Course

Total Cost for the 14-day Course: $3000.00

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:

Health and Safety
Nutrition and Food Allergy

Maths Calculation - Indepth concept of baker's percentage and its importance in
Production process, recipe modification and formulation.

Nutrition and Food Allergy

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

Bread Baking:

Principle 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

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.

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 variations, Nut, chocolate and fruit cookies
Choux pastry

Cake Baking:

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
Chiboust
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
Plain Loaf cakes and small cakes
How to slice and present your products
Substitutions for ingredients, eg what can you do to replace yoghurt if you do not have the ingredient in stock?

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:

Bakery Equipment needed
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
Buying, receiving and storage
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.

Course Requirements:	Students attending this course should have at least attended a baking foundation course at our school or a similar course in another bakery school.
Fee:	$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 comfortable closed toe shoes suitable for kitchen wear. Chef jackets can be purchased at Phoon Huat (various locations), Lau Choy Seng or Seah Huat at Temple St.

Students' Own Creations

Comments from the recent graduates of the Professional 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 manage 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 build up the confident 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 a million experience can get from 14 days profession al baking course. It is because in 14 days many types of cakes, bread, cookies etc can I know. Also can get more experience on decoration session. I like it!”

Abd manan bin A. Rahaman

“ Judy is very knowledgeable in baking and she shares many skills and experience from the bottom of her heart.”

Angeline Sim

“I started with no knowledge of bread and cake, now at least I know how to make my own creation. Very satisfied. Thank you.”

Vivien Tsai

“The instructor was very clear and approachable. She was generous in sharing very practical solutions to everyday problems which was excellent.”

Fabian Ong

“I have always enjoyed Judy’s classes. I learned a lot from this course- understanding the building blocks about bakery. Judy is an excellent teacher- lots of passion, full of encouragement and practical at the same time. The course was well-balanced with enough time spent on theoretical and practical.”

Rosalind Lim

Graduates from the Professional Baking Course!