Our Intensive Courses are inclined towards pastry and bakery students who want to hone or expand their skills, or for professionals who want to train their team.
DurationWhat You Learn:
Baguette
Chocolate Apricot Bread
Fougasse Ciabatta Whole Wheat Bread
Soft Bun Varieties
Pre-Frement
Levain
APCA Singapore is the 7th Academy of APCA Group of Pastry and Culinary Schools in Asia and also the 1st to open professional courses to the public outside of the industry. APCA Singapore is opening with a unique concept of Continuing Education Workshops for both Professionals and Enthusiasts.
There will be a combination of multiple Chefs demonstrations and hands-on experiences
. Programs are designed for the professionals in the Pastry and Culinary Industry and the food enthusiasts who wish to learn from the best in a short period of time. Students will be taught by our In-house Chefs and Master Chefs from around the world who cover a wide variety of topics like French Pastries, Artisan Bread, Viennoiserie, Sugar Display and Asian Delicacies.
This course is developed based on WSQ National Competency Standard for the Food and Beverage Operations Industry.
Learn the art of making poolish dough bread in this 2-day intensive bread course.
Once you master the art of baking, making homemade bread is as simple as 1,2,3. This unit will equip with the knowledge and application skills on how to make basic breads like Brioche, Stollen, White bread, Baguette, Roasted Oats Courgette and Pesto Pumpkin Over Loaf.
Scone is a kind of bread that is baked on a griddle or sheet. Best eaten when they are very hot and freshly baked right from the oven, accompanied with melting warm butter.
In this 1-day comprehensive hands-on class, participants will acquire the skills and knowledge of bread making, and how to produce an irresistible assortment of sweet and savoury buns & rolls, including Floss Buns, Sausage Rolls, Cheese Twists, Chocolate Spirals and Red Bean Buns.
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