JANUARY 2015 Schedule

Creative Culinaire The School Pte Ltd
Corporate Team Building
Bakery and Culinary Courses
Training and Consultancy
Caffe Pralet™
Asian and Western Meals
Birthday, Anniversary,
Wedding, Corporate Cakes
and Gift, Catering
Creative Culinaire JUINOR!
Baking and Culinary Courses
Just for KIDS
“Give a man a fish, he eats for a day,
Teach a man to fish, he eats for life.
We happen to do both.”
Member of International Association Of Culinary Professionals
Member of International Cake Exploration Societe
Member of Singapore Chefs' Association (Singapore Pastry Alliance
Member of Women Chefs and Restaurateurs
Member of Singapore Bakery & Confectionery Trade Association
Member of The Restaurant Association of Singapore
17 Eng Hoon St. #01-03
Eng Hoon Mansions
Singapore 169767
Tel: 63241663 Fax: 63249490
Email: [email protected]
Website: www.creativeculinaire.com
JANUARY
2015 Schedule
1
*Creative Culinaire the School January 2015 Schedule
Sunday
4
1pm to 6pm
Hands-on Art &
Science Bread
Making
Foundation
L1/4
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
1
NEW YEAR
2
1pm to 6pm
Japanese Cakes
& Mochi (Handson/demo)
3
1pm to 6pm
10
1pm to 6pm
CNY Special:
Edible Gifts
(Hands-on)
6
1pm to 6pm
Puff Pastry Master
Class (Hands-on)
L1/2
7
1pm to 6pm
Mini French
Pastries
(Hands-on)
8
1pm to 6pm
Hands-on Art &
Science Cake
Baking
Foundation
L1/4
9
TEAMBUILDING
11
1pm to 6pm
Hands-on Art &
Science Bread
Making
Foundation
L2/4
5
9 to 12pm
Nitrogen Gelato
Making by
Momolato
(Hands-on)
_______________
1pm to 6pm
Vegetarian
Eggless Cake
Course
(Hands-on)
L1/4
12
1pm to 6pm
Vegetarian
Eggless Cake
Course
(Hands-on)
L2/4
13
1pm to 6pm
Puff Pastry Master
Class (Hands-on)
L2/2
14
1pm to 6pm
Classic French
Crepes (Hands-on)
15
1pm to 6pm
Hands-on Art &
Science Cake
Baking
Foundation
L2/4
16
1pm to 6pm
17
1pm to 6pm
CNY Special:
CNY Special:
Golden Pillow w/
Rendang
(Hands-on)
Cookie Series 1
(Hands-on)
18
1pm to 6pm
Hands-on Art &
Science Bread
Making
Foundation
L3/4
19
1pm to 6pm
Vegetarian
Eggless Cake
Course
(Hands-on)
L3/4
20
1pm to 6pm
Hong Kong Pastry
Master Class
(Hands-on)
21
1pm to 6pm
Crazy for
Cheesecakes
(Hands-on)
22
1pm to 6pm
Hands-on Art &
Science Cake
Baking
Foundation
L3/4
23
5pm to 8pm
BNI Teambuilding
24
1pm to 6pm
25
1pm to 6pm
Guest Chef
Daniel Tay
Class
(Hands-on)
26
1pm to 6pm
Vegetarian
Eggless Cake
Course
(Hands-on)
L4/4
27
10am to 1pm
Guest Chef Saverio:
Western Sweet
Treats (Demo)
_________________
2pm to 5pm
People’s
Association
Teambuilding
28
1pm to 5.30pm
SHF Teambuilding
________________
7pm to 9pm
Guest Chef Joel
Ong: CNY Thai
Cuisine (Demo)
29
1pm to 6pm
Hands-on Art &
Science Cake
Baking
Foundation
L4/4
30
1pm to 6pm
Asian Inspired
Breads
(Hands-on)
CNY Special:
New Year Cake
Favorites
(Hands-on)
CNY Special:
Cookie Series 2
(Hands-on)
31
1pm to 6pm
CNY Special:
Cookie Series 3
(Hands-on)
2
CREATIVE CULINAIRE’S CHINESE NEW YEAR
SPECIAL COURSES
Every CNY, Creative Culinaire offers you a variety of CNY courses to choose from!
Ranging from pineapple tarts to Japanese New Year Cakes, now you won’t have to
worry about not having enough CNY goodies to eat when your guest comes over!
FREE “ANG
PAO” VOUCHERS
For every 2 CNY COURSE that you sign up for,
We want to wish you a Prosperous and Happy CNY by giving you a
$10 “Ang Pao” voucher redeemable at
Caffé Pralet by Creative Culinaire!
2015 CNY Special Courses:
1.
2.
3.
4.
5.
6.
7.
8.
9.
CNY Cookie Series 1
CNY Cookie Series 2
CNY Cookie Series 3
New Year Cake Favourites
Traditional Favourites
Savoury Traditional Favourites
CNY Edible Gifts
Traditional Steamed Cakes
CNY Golden Pillow
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CNY Edible Gifts (Hands-on)_____________________________
Date: 3rd January 2015
Time: 1pm to 6pm
Fee: S$98
Lovely and uncomplicated cakes that you can bake ahead of time for the New Year!
Sugar Rolls
Soft tender and coated with sugar
Durian Butter Cake
Moist and intoxicatingly fragrant. Made with fresh Durian
Chocolate Chip Cake
Dotted with lots of chocolate chips, this will be a sure hit!
4
New Year Cake Favourites (Hands-on)___________________
Date: 10th January 2015
Time: 1pm to 6pm
Fee: S$98
Kueh Lapis
A “Must Have” for the festive season! We’ll share with you how to make a soft,
fragrant and moist but not oily lapis
Egg White Marble Cake
You’ll be glad to see how we can use all the leftover egg whites from making your
Kueh Lapis to make a soft and cholesterol free cake!
Happy New Year Butter Cake
Decorate your butter cake with firecrackers and mandarin oranges! An interesting
cake that is also attractively decorated
5
Golden Pillow Bread (Hands-on)_________________________
Date: 16th January 2015
Time: 1pm to 6pm
Fee: S$80
Golden Pillow Bread
For this coming Chinese New Year, bring a golden pillow during the potluck reunion
dinner! Bake your own soft and “pillowy” loaf of bread which encases a packet of
Fragrant Rendang baked together with it. Watch your loved ones savour this culinary
delight as they tear pieces of the bread and dip them in the rendang! Made with no
chemicals and bread improvers.
Fragrant Rendang
Learn to cook the fragrant, scrumptious Rendang and encase it in soft bread
6
Chinese New Year Cookie Series 1 (Hands-on)___________
Date: 17th January 2015
Time: 1pm to 6pm
Fee: S$98
Pineapple Tarts
Two kinds of pastries will be taught:
1) The Pineapple “open” tarts
2) The Pineapple “enclosed” tarts
Including cooking your own pineapple filling (complimentary recipe given)
Eggless Almond Blossoms
Made completely from corn oil, you’ll like these crisp, fragrant and delicious cookies!
Sakura Flower Cookies
Melt in your mouth cookies. Easy to make, pretty to look at and good to eat.
7
Chinese New Year Cookie Series 2 (Hands-on)___________
Date: 24th January 2015
Time: 1pm to 6pm
Fee: S$98
Cashew Nut Cookie
Very light, crispy and delightful!
Chocolate Jewels
A crisp nut base is topped with premium chocolate in attractive looking cups
Spicy Dried Prawn Cookies
Something savoury and different for your cookie jar
Cornflake cookies
Always a great favourite among the young and old!
8
Chinese New Year Cookie Series 3 (Hands-on)___________
Date: 31st January 2015
Time: 1pm to 6pm
Fee: S$98
Kueh Makmur (Leaf cookies with peanut filling)
Students have given us a BIG THUMBS UP for this delight!
Walnut Crisp (Hup Tow Soh)
Traditional walnut cookie that everyone will love
Good Morning Cookies
Packed with vitamin loaded ingredients, these are great cookies to start off the day and
your guests will appreciate these nutritious treats during the festive season!
9
Savoury Traditional Favourites (Hands-on)________________
Date: 4th February 2015
Time: 1pm to 6pm
Fee: S$98
Kueh Pie Tie
Have fun making these crispy cups filled with delicious turnip and meat filling!
Popiah
Learn to make the Nonya egg skin and chilli sauce together with delicious filling
Fruit Rojak
Made with fresh fruits and vegetables, this goes very well with our homemade sauce.
Bound to be favourite among your guests!
10
Traditional Favourites (Hands-on)________________________
Date: 5th February 2015
Time: 1pm to 6pm
Fee: S$98
Sugee Cake
An 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
Low in cholesterol and great for the health-minded, this light and fragrant lapis is a great
way to use up all the excess egg whites in the fridge!
11
Traditional Steamed Cakes (Hands-on)___________________
Date: 11th February 2015
Time: 1pm to 6pm
Fee: S$98
Huat Kueh (Traditional Steamed Cake)
These cakes are sure to open up and “smile” at you during steaming. Soft and yummy this
is sure a great deal for both young and old!
Wu Tao Ko (Savoury Steamed Yam Cake)
Fragrant yam is mashed and prepared with other delicious ingredients and steamed to
perfection
Steamed Savoury Carrot Cake
An auspicious item, this makes a delicious snack for the New Year! Guaranteed you will
love it!
12
Japanese Cakes and Mochi (Hands-on/demo)___________
Date: 2nd January 2015
Time: 1pm – 6pm
Fee: $60
Love Japanese cakes and desserts? Introducing this all new lesson where we teach you the
tricks behind chewy yet firm mochis, the all-time favourite soft and fluffy Hokkaido cake and
green tea with red bean rolls!
Japanese Mochi (Demo)
A classic favourite of everybody, Mochi is made using Japanese rice cake made from
mochigome, a short-grain japonica glutinous rice. Learn how to make this chewy dessert
and impress your friends with it!
Hokkaido Cake (Hands-on)
Said to be the softest cake in history, Hokkaido cake is a chiffon cupcake that is filled with
fresh cream. Learn the secrets behind this soft and fluffy cake.
Green Tea Red Bean Roll (Hands-on)
Green tea sponge cakes rolled with homemade red bean filling. What more could we say
for a perfect cake shared among your friends in a lovely afternoon?
13
Mini French Pastries (Hands-on) __________________________
Date: 7th January 2015
Time: 1pm – 6pm
Fee: $60
Learn how to make this fabulous mini French pastries. And the next time you invite your
friends over to sip afternoon English tea, impress and fill them with your sweet pastry treats!
Financier
Financier, a term for small French cake, is as addictive as chocolates! They have a firm,
crusty exterior and a moist, almondy interior, tasting almost as if they were filled with
almond paste. Next to the madeleine, the financier is probably the most popular little
French cake, common street food for morning or afternoon snacks!
Frangipane Blueberry Tart
A serious sweet treat for everyone, formed from a crisp short crust dough, filled with
blueberry filling and baked frangipane almond cream. What’s more is there to love
about?
Peach Crumble
Learn how to make your own custard filling, stack it up with sweetened peaches and
topped with short crust crumble. Thinking about it makes it so hard to resist already!
14
Classic French Crepes (Hands-on) ______________________
Date: 14th January 2014
Time: 1pm – 6pm
Fee: $60
Learn the secrets behind making light and tasty classic French crepes! And how to turn
them into your favourite desserts
Mille Crepe
Mille Crêpes is a decedent classic French cake that translates to “thousand crêpe cake”.
With each layer separated with a brush of French pastry cream. The perfect dessert for
any crepe lovers.
Crepe Suzette
Probably the most famous crepe dish in the world, Crepe Suzette is served hot with sugar,
orange juice and liqueur prepared on a hot stove pan. Wow your friends as you prepare
this dessert of your friends!
Crepe Roll
A perfect breakfast treat for your loved ones, learn how to roll up sweet/savoury crepe
rolls.
15
Hong Kong Pastry Master Class (Hands-on)_______________
Date: 20th January 2015
Time: 1pm – 6pm
Fee: $80
Join Chef Liu as he “brings” the flavours of Hong Kong into your mouth! In this one day
hands on class, you will get to learn the foundation Hong Kong pastries and cookies.
Flaky Hong Kong Portuguese Egg Tart
Learn the techniques of “water dough” and “oil dough” behind this Hong Kong version of
western custard tarts. With Tart so flaky and filling so creamy and rich, who can resist such
a delight!
Chicken Biscuit
An old traditional biscuit consisting of real chicken meat in it! A sweet and salty biscuit that
different from your normal every day biscuits
Hong Kong Sesame Seed Cookie
Sesame seeds toasted to perfection making it fragrant, crispy, and a joy when consumed!
This cookie is a great delight for everyone!
16
Crazy for Cheese Cakes (Hands-on)
___________
Date: 21st January 2015
Time: 1pm – 6pm
Fee: $100
Back by popular demand, Chef Judy has come up with another interesting lesson on
Cheesecakes! Rich creamy and luscious you are sure to love every bite of it!
Maple Walnut Cheesecake
One of our star cheesecakes
Strawberry Cheesecake
This delightful treat is one of our best-selling cheesecakes. Simply irresistible!
Tofu Cheesecake
Healthy choice of cheesecake
17
Asian Inspired Breads (Hands-on) _______________________
Date: 30th January 2015
Time: 1pm – 6pm
Fee: $80
Love soft, fluffy bread, filled with rich and flavourful filling? This is just the right class for you!
Learn the tricks of incorporating Asian flavours into your breads, and impress your loved
ones as they munch on them on the way to work!
Black Gold Charcoal Bread
Ever wondered how breads are naturally coloured black without using any colouring?
With the use of edible bamboo charcoal, learn how to incorporate this mysterious
ingredient into your bread.
Hebi Hiam (Spicy Shrimp) Bread
Imagine the strong aroma of Hebi Hiam fill your house as your breads comes out of the
oven, and everyone just can’t wait to have a bite at the bun. Now learn how to fry your
own Hebi (shrimp) and use them as your soft bun’s filling!
Tom Yam Khai Bread
Everyone loves Tom Yam Soup, but how about Tom Yam bread with marinated diced
chicken? Rich in flavour and fragrance, this bread will definitely be a crowd pleaser!
18
Special Guest Chef
Sharon Tay
Founder of Momolato
Liquid Nitrogen Gelato Ice Cream Workshop
(Hands on)
Date: 5th January 2015
Time: 9am to 12 pm
Fee: $80
Momolato’s gelato chef Sharon Tay fell in love with gelato
during one of her stays in Florence. Sharon initially underwent
training at Creative Culinaire. What started as a trip to hone
her baking and patisserie skills at the Apicius School of
Hospitality ended with an eventual determination to master
the art frozen desserts. She set her mind to perfect the craft of
making authentic Italian gelato.
Upon her next return to the Emilia-Romagna Region in Italy, she
received training under gelato maestros Lucianno Ferrari and
Stephano Acquino, and received certification by the Gelato
University of Carpigiani.
More about Momolato:
At Momolato, we believe in having absolute fun in crafting gelato and popsicles.
Momolato has a licensed kitchen and retail outlet. Our homemade gelato and popsicles
are low in both sugar and fat. The relatively low sugar level of our products have allowed
us to express the intense and strong flavors of both our gelato and popsicles.
At our lab, we are always attempting to craft new recipes from scratch. We believe in
offering honest, sincere products. Our gelato and popsicles are made only with the
freshest and premium ingredients. Our commitment and mandate to our clients is clear to provide them with premium, innovative and fun gelato and popsicles with intense
flavors at affordable prices without all that artificial junk.
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Liquid Nitrogen Ice Cream:
When it comes to making gelato, there are two big advantages to using liquid nitrogen
over an electric machine or an old-timey, hand-cranked job. First, it's faster. Second,
because it's faster, there is less likelihood that your cold confection will large ice crystals
that form when the gelato freezes too slowly. It would be absolutely cool and fun!
Everyone should have a great recipe for the basics i.e. vanilla and dark chocolate
gelato in their repertoire, and we will be teaching you our favorites. We will also be
teaching a vegan-friendly fruit sorbet as well as end the class with durian sorbet.
1. Brief introduction of gelato and how it differs from commercial ice cream.
2. Madagascar vanilla gelato
everyone should have a great recipe for vanilla gelato. Bourbon vanilla, from
Madagascar has a bold, very-pronounced flavor. We will be teaching you how to
achieve a great-tasting vanilla gelato using infusion technique.
3. Belgium chocolate gelato
the flavor of Belgium chocolate gelato is all about the chocolate you use. We will
be teaching you to make fine, luscious dark chocolate gelato using premium
Belgium chocolate.
4. Lemon sorbet
vegan friendly option that suits both the health-conscious and lactose-intolerant.
5. Durian sorbet
this luscious sorbet is a heavenly incarnation of the revered king of fruits. We will
show you that a creamy durian sorbet is achievable without diluting it with milk.
20
Special Guest Chef
Chef Saverio Busato
Western Sweet Treats (Demo)
Date: 27th January 2015
Time: 10am – 1pm
Fee: $30 (Students will get a packet of Buttercream mix for free!)
Chef Saverio Busato accumulated his wealth of experience by working in many
renowned places in Italy and Singapore such as Caffe Cavour as Sous Pastry
Chef, Marchini pastry saloon, Dal Vero restaurant (1 michelin star), Hotel Bauer 5
star hotel in Venice, Il Lido Restaurant in Sentosa and gastronomia Italiana in
Singapore. Chef Busato is famous for his passion and his unique and stunning
cakes and pastries for these well-known FnB establishments. He is now appointed
as the Technical Advisor of South East Asia, Martin Braun Gruppe.
Chef Saverio will be conducting a demo class on Western sweet treats. Don’t miss out this chance
to learn the secrets behind these elegant sweet treats!
The following items will be taught:
1. Vanilla and Orange Butter Cake
Aromatic, fragrant and rich!
2. Modern Tiramisu
A classic Italian dessert with a modern twist in it!
3. Double Chocolate Cake
Rich, chocolaty cake that’s so hard to resist, every bite just makes you wanna take
another.
4. Macaron
Learn how to make this well-known sweet treat the easy and fast
21
Special Guest Chef,
Joel Ong, founder of Rochor Thai
Chinese New Year Thai Cuisine (Demo)
Chef Owner Chef Joel Ong started cooking at the tender
age of 10 in his home kitchen. Blessed with a strong palate,
he is sensitive to subtle flavours in his food. This talent has
guided him each he steps into the kitchen.
Despite being only a home cook for a decade, the
enrolment to At-Sunrice GlobalChef Academy to pursue the
Diploma in Culinary Arts improved his culinary skills
tremendously. His experience spans a wide range cuisine
types which include Brazilian, Western, Malaysian,
Cantonese, Singapore as well as in Western catering.
Chef Joel admits that he has never enjoyed Thai cuisine in
Singapore in his entire life until he visited Bangkok when he was 23. Since then, he fell in
love with Thailand and never looked back. Having spent a year in Thailand learning about
the history, culture, and cuisines of Thailand, Chef Joel returned to Singapore to start his
concept, Rochor Thai; where he aims to bring the real Thai food to Singapore.
To eat Thai like a Thai.
Date: 28th January 2014
Time: 7pm – 9pm
Fee: $60
1. Pad Pong Crab Curry
2. Prawns in Tamarind Sauce
3. Steamed whole Seabass in Spicy Lime Dressing
4. Bua Loy (Thai Bo Bo Cha Cha)
22
2 Day Puff Pastry Master Class (Hands-on)
by Chef Judy Koh
Date: 6th & 13th January 2015
Fee: $160.00
Time: 1pm to 6pm
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.
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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 homemade quality and taste? Is it at all possible?
Day 1 - Baked Chicken Pie, Sausage rolls, and Vol-au-vents
 Prepare a super quick puff pastry using pastry margarine which is lower in cost compared to the
classic puff pastry
 Preparation of savoury filling for chicken pies, special sausage filling(and not just plain whole
sausages) ,tuna filling for vols-au-vents
 tips on storage and reheating of pastries
 how to shape, cut and fill the pastries for a consistent and attractive look
Day 2 - Apple Strudel, Baked Curry Puff
 Prepare a very light and flaky puff pastry with butter sheet using the classic method
 Learn the difference between single and double folds
 How to cook a creamy and delicious cream strudel filling 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)
 Preparation of curry filling
 Storage and freezing of the classic puff pastry
23
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-firstserved 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)
Date: 4th, 11th, 18th Jan & 1st Feb 2015
Time: 1pm to 6pm
Fee: $390
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:
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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
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Lesson 1
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Production of soft buns and rolls
Pandan An Pan bread with sesame topping
Spiral chocolate custard rolls
Sesame Sausage rolls
Almond Cheese bread & cheese twists
Twisted Doughnuts
Regular Doughnuts
Lesson 2
 Raisin and Nut Loaf
 Sandwich loaf
 Spinach and herb bread
 Floss buns
Lesson 3
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Italian, thin and crisp pizzas
Italian Calzone
Herby Foccacia
Swedish Limpa Bread
Lesson 4
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Bread bowl for creamy soups
French Walnut Wheat Country Bread
Traditional Sesame and Bagels
Bonus recipes - Soft Plain Buns, Multigrain Healthy Bread
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Hands-On 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)
Date: 8th, 15th, 22nd, 29th January 2015
Time: 1pm – 6pm
Fee: $390.00
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:
 The fundamental principles in baking good cakes
 Understand the different types of flour and other ingredients used in baking cakes and how
that affects the texture and taste
 Different mixing methods.
 How to control the heat of the oven.
 How to recognize what went wrong in your baking
 How to enhance the look of cakes
 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 butter cakes 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 butter cakes.
We will also share with you how you can add other ingredients such as nuts to turn them into more
delicious treats.
26
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 flavours of orange and lemon are combined) chiffon and banana
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.
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Vegetarian cake course (Eggless Cakes)
Hands-on
By Chef Judy Koh
Date: 5th, 12th, 19th, 26th January 2015
Time: 1pm – 6 pm
Fee: $100 per lesson / $380 for all 4 lessons
These are eggless cakes which are low in cholesterol and an important part of any baker’s
repertoire.
Lesson 1
Fudgy, eggless Chocolate gateau deep, dark and wholesome (with no premix) this is most
satisfying and will please all chocolate lovers.
Fruity Gateau
Learn to make an eggless sponge and sandwich it with peaches, fresh fruits and fresh cream.
Eggless mint cookies
Attractive green cookies dipped in chocolate on both ends. Crisp and delightful.
Lesson 2
Chocolate Toffee Torte
This has a nutty layer as its base and decorated in an eye catching manner! The filling is rich
and sensuous..
Eggless fragrant sesame cookies
Studded with white and black sesame seeds, these are crisp, light and irresistible!
Apple and cranberry tartlets
Irresistible when served warm with ice cream
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Lesson 3
Eggless brownie- Moist, rich and baked with walnuts, this is most satisfying.
Moist Muffin with cream cheese topping,
Naturally coloured by fresh beetroot, this is a moist and high fibre cake.
There is no use of premixed flour in this recipe.
Eggless sunflower seed cookies
This is easy to make and decorated with colourful high fibre sunflower coated candies, this will
be a hit with both kids and adults
.
Lesson 4
Strawberry cold set cheesecake
This is a refreshing and will be a hit with those who love cheese but cannot, for some reason,
consume eggs
Eggless wheat and strawberry thumbnail cookie
Attractive and tasty, this is a great item for the cookie jar!
Fresh Fruit slice
Fruits arranged atop a crunchy, crisp base make this a popular item for parties
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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)
Date: 9th – 26th March 2015
Time: 10am – 6pm
Fee: $3900
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.
a.
b.
c.
d.
e.
f.
g.
h.
Vanilla /Chocolate Crème Patissere
Almond Cream
Buttercream (Different flavourings)
Whipped cream
Basic Ganache
Fruit /nut Ganache
Baked topping
Baked meringues and nut variations
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Topics Covered:
1. Health and Safety, Nutrition and FoodAllergy
- 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.
a. How to slice and present your products
b. Substitutions for ingredients, e.g. what can you do to replace yoghurt if you do not
have the ingredient in stock?
5. Building blocks that will be covered during the course:
1. 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
2. Cake Decoration
Ornamental and Abstract, arrangement of fruits and chocolate on cakes, marzipan
work.
Techniques of piping, glazing and practical chocolate work (e.g. chocolate artwork
for production and chocolate cigarettes).
Decoration of children’s birthday cakes and cakes for special occasions. Learn how
to prepare and plan your decoration work in advance.
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6. 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.
7. 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:
1. Fresh apple cake, Banana chocolate cake, Truffle, Pear and chocolate gateau,
Claire fointaine. Chocolate Truffle mousse mini cake with Grand Marnier sabayon.
Plain Loaf cakes and small cakes
2. How to slice and present your products
3. Substitutions for ingredients, e.g. what can you do to replace yoghurt if you do not
have the ingredient in stock?
8. Waste Management
How do you produce profitable items from left over building blocks and unsold items? E.g.
mousse truffles,cookies, bread pudding and rum balls. What items can be frozen and what
cannot?
9. 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.
10. 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.
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.
A Certificate is awarded to students who pass the Examination
Course Requirement: Students attending this course should have at least attended a baking
foundation course at our school or a similar course in another bakery school.
Fees: $3900 for entire course, inclusive of ingredients, recipes, $5 vouchers (total worth $20)
fully redeemable at our Café for your meals and beverage. A copy of the latest bakery book
by Chef Judy Koh will also be given to all participants.
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 Sia Huat at
Temple Street.
Please submit 1 passport size photo
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Works done by our recent Nov 2014 Professional Course students
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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, Singapore
“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, Singapore
“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 was clear and not druggy 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
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