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
DurationCourse Synopsis:
Course Objectives:
On completion of the course, learners should be able:
To set-up a proper kitchen and equipment.
To prepare and produce a range of Tarts and Short-Crust Pastries.
To prepare and produce a range of Choux Pastries.
To prepare and produce a range of Yeast-raised Pastries.
To evaluate and improve the quality of Basic Cake.
To evaluate and improve the quality of Advanced Cakes.
To evaluate and improve the quality of Basic Breads.
To evaluate and improve the quality of Café Style Bread.
To evaluate and improve the quality of Basic Dim Sum.
To evaluate and improve the quality of Advanced Peranakan Cuisines.
To evaluate and improve the quality of cookies and brewing specialty coffee.
Mission
Values
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.
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.
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.
Please read our Cooking Classes FAQ before you proceed to register for the class. Classes will only be confirmed proceeding or cancelled three days prior to the date of class.
?Follow the Chef is going to be a game with lots of “instructions” from the chef to follow. Your team will be divided into teams of 4 to 6 participants.
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