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.
Understanding the theory, ingredients and learn the skills and technique in making Swiss Meringue Buttercream, basic piping flower technique on a butter cake.
Chocolate Brownies with homemade, no churn vanilla ice cream (make the ice cream mixture and put in the freezer to freeze)
Magnifique Studio is a baking studio that offers a wide variety of enriching, affordable and fun baking courses in Singapore.
Chef Steph will show you how to create a basic sourdough bread, leavened naturally using only premium ingredients with 1st grade Premium Japanese Bread Flour (French Wheat), Wholemeal Flour, Valrhona Chocolate, no added preservatives, etc.
The training objective of this module is to equip learners with the competencies to make basic breads, as well as to work professionally in a pastry kitchen or bakery.
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