Looking to create delicious cookies but you gotta cut down the sugar? Sugar makes the world a better place but there are times when choosing to go healthy for your recipes pays off in the long run.
DurationLooking to create delicious cookies but you gotta cut down the sugar? Sugar makes the world a better place but there are times when choosing to go healthy for your recipes pays off in the long run.
Or maybe you’re simply looking to bake for a health-conscious or diabetic audience. The answer is simple: learn to make these different types of sugar-free cookies and you’ll be set!
Learn the fundamentals of ingredients including sugar replacements from the Creative Culinaire team and you’ll be able to whip up healthy treats that are just as tasty as their sugary counterparts.
Elevate your baking and culinary skills, no matter your level and your interests. Our team and advisory board are made up of well established and internationally recognized F&B professionals and experts. Our students are equipped with not only full hands-on experience but also benefit from the instructors’ years of expertise in their selected courses.
Established in 2000, Creative Culinaire has been spreading and sharing the love and joy of baking with its students. With a strong team of Chefs with commercial industry experiences and led by Principal Chef Judy, Creative Culinaire soared and is recognised for their strong theoretical and practical knowledge, and the variety of interesting modules catered to all skills levels from beginners to professionals. Creative Culinaire, a fully equipped academy, developed modules with a focus on bakery management, cakes, breads, and pastry skills.
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.
Expat Kitchen is where food comes to life. Our courses are designed for anyone (& really we mean anyone) from the more sophisticated “foodies” amongst us where cooking is a passion, to the beginner who always wanted to learn cooking.
Cake made with layers of chocolate crunch, cocoa sponge, and berry chocolate mousse, and finished with a bright red glacage.
This course is developed based on WSQ National Competency Standard for the Food and Beverage Operations Industry. On completion of this competency unit, the Learner will have the knowledge, skills and attributes (values) acquired and be able to apply them at various workplaces.
You’ve probably had sugee cake – but did you know that sugee bread is just as delicious?
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