Learn to dish up the magical flavours of Singapore and the region in the comfort of my home. Each menu is designed as both a complete meal and to provide a proper grounding in Asian cooking, so you learn the basics – and how to build on them. Menus change daily.
DurationLearn to dish up the magical flavours of Singapore and the region in the comfort of my home. Each menu is designed as both a complete meal and to provide a proper grounding in Asian cooking, so you learn the basics – and how to build on them. Menus change daily.
At five, I was peeling off recipes from Nestlé Ideal milk tins and pasting them into a scrap book, and at seven, my parents finally let me into the kitchen to experiment. By the time I was a teenager, I was hosting dinner parties for friends at my house, dishing out aromatic chicken rice and piping hot laksa.
Still, I followed the conventional route into the working world, studying engineering and practicing as a mechanical engineer for over 15 years before moving to conference management. In the late 1990s, the dot-com boom beckoned and, together with some friends, I became a technopreneur in a start-up venture.
When that bubble burst in 2001, I was, for the first time in my life, left with no direction on what to do next. I considered several options but kept coming back to the one consistent passion in my life – cooking. And so Cookery Magic was born.
At five, I was peeling off recipes from Nestlé Ideal milk tins and pasting them into a scrap book, and at seven, my parents finally let me into the kitchen to experiment.
By the time I was a teenager, I was hosting dinner parties for friends at my house, dishing out aromatic chicken rice and piping hot laksa.
Still, I followed the conventional route into the working world, studying engineering and practicing as a mechanical engineer for over 15 years before moving to conference management.
In the late 1990s, the dot-com boom beckoned and, together with some friends, I became a technopreneur in a start-up venture. When that bubble burst in 2001.
I was, for the first time in my life, left with no direction on what to do next. I considered several options but kept coming back to the one consistent passion in my life – cooking. And so Cookery Magic was born.
The Diploma in Pastry and Baking Arts course is designed for those who aspire to be a pastry chef. Through a combination of theoretical and practical training in the kitchen
This course aims to equip students with the relevant and necessary competencies in culinary arts for them to perform their job roles effectively and efficiently, as well as adapt to the fast-changing / dynamic F&B work environment.
Coconuts are widely used in both sweet and savoury dishes throughout the world. In this class you will learn about culinary uses of different parts of the coconut and the many health benefits of coconut, including the advantages of using the coconut oil.
Cooking is not just an Art, Science and a craft, it also teaches the skillsets required to truly advance in life; such as teamwork, delegation, communication, organisation and respect.
To train learners to become competent 'commis chefs' who have the skills, knowledge and attitude to be employable at food & beverage industry in Singapore or overseas.
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