The training objectives objective of this module is to equip learners with the competencies to make cookies, as well as to work professionally in a pastry kitchen.
DurationThe training objectives objective of this module is to equip learners with the competencies to make cookies, as well as to work professionally in a pastry kitchen. 1. Professional Practices in a Pastry Kitchen 2. Baking Tools and Equipment 3. Baking Ingredients, Fillings and Toppings / Finishing 4. Basic Baking Theories, Principles and Processes 5. Baking Cookies 6. Improving Own Performance
At Allspice Institute, we aim to bring together a holistic learning experience and environment for development and research in the field of Hospitality and Culinary Arts. Hospitality includes its history, cultural nuances forming a basis for variation in salutations, and approach in human relations.
Our approach is to provide a firm foundation to which one may continue to grow and build on and adapt, especially in the present dynamic, international hotels & resorts.
Culinary Art is a craft that demands dedication, a keen passion, and desire to be the best in this diverse and rich field. Our native and international teachers and guest speakers, in our cooking school, will impart their experiences and love for this career.
With our new campus in the city center of Singapore, Allspice presents our students with a holistic all rounded programme that will develop your appreciation of our unique focus on heritage cuisine and international culinary philosophies, skills and traditions and introduce you to modern trends.
Are you or any of your loved ones diabetic? Or maybe you’re just trying to cut down on the sugar in your desserts.
Undergo and manage real-life operations guided by experienced trainers.
Botany meets buttercream in this 5-hour comprehensive piping-focused masterclass. If you’ve always wanted to learn how to create realistic buttercream flower cakes, you’re in the right place!
A perfect course to jumpstart the learning journey of the fine art of bread making. This course will equip you with a thorough understanding of ingredient selection, kneading techniques, as well as the process of proofing, shaping, baking and glazing a good bread.
Demonstration of each recipe by Chef Julie Yee followed by hands-on session by participants.
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