Are you interested in learning how to prepare quality desserts or bake your favorite pastries? Do you dream of becoming a pastry chef?
Our Chef in Training (Pastry) Foundations & Intermediate Class in Singapore is suitable for anyone passionate about making pastries.
Learn new cooking techniques by enrolling in the Foundation or Intermediate Level!
Foundations Class – Chef in Training (Pastry)
Duration of Class: 4 hours per session
Total Sessions: 8
This course provides an introduction to the art of baking and pastry, which is suitable for beginners.
The purpose of this class is to introduce you to the Art of Baking and Pastry. The course teaches you how to build classic and contemporary desserts from the various products and techniques that constitute their building blocks.
The Foundation Level is suitable for those who have little or no experience in baking. However, you will learn much more than just recipes.
Day 1 – Sweet and Savoury Dough and Crusts
The preparation of dough and crusts is not as challenging as it may appear. In the first part of the course, you will learn the basic principles of making savoury and sweet doughs.
Savoury 3-2-1 Dough: Quiche and Chicken Pot Pie
Sweet Dough: Pate Sucree Basics, Tart Shells, Apple Pie with Streusel and Almond Frangipane Pear Tart
Day 2 – Cookies: Piped, Dropped, and Rolled
You will learn several techniques on day two of the workshop regarding the different methods used to make delicious cookies, such as the piped, pressed, dropped, rolled, etc.
Cookie Piped, Dropped and Rolled: Almond Spritz, Chocolate Mudslide, Asian Cashew Cookies, Checkerboard Cookie and 1-2-3 Biscotti.
Day 3 – Quick Breads, Cakes Foaming, and Separated Foam Methods
Day 3 is suitable for those who enjoy bread or would like to learn different methods for foaming cakes. From basic foaming methods to separated foam basics, you can master the art of baking different types of cakes.
Foaming Method Basics: Vanilla Sponge Cake, Carrot Cake and Ladyfinger
Separated Foam Basics: Pandan Chiffon and Hazelnut Sponge Cake
Day 4 – Frozen Desserts
On the 4th day, we will be covering how to prepare your favourite frozen desserts that you cannot wait to make. You can make one yourself the next time you desire one.
Frozen Desserts: Coffee Granita with Creme Anglaise, Cinnamon Jelly, Milk Honey Parfait with Salted Caramel and White Chocolate Mirror Glaze
Day 5 – Quick Breads, Cake Blending, and Creaming Methods
With the correct tools, ingredients, and techniques, cake creaming and blending are both incredibly easy to perform. On the fifth day, you will become an expert in these cake-making techniques.
Cake Blending Basics: Scones and Banana Bread
Cake Creaming Method Basics: Muffins, Blueberry/Chocolate Chip, Marbled Pound with Icing, and High Ratio Devils Food Cake
Day 6 – Mousse and Meringue
We will cover the basic principles of making mousse and meringue as part of the sixth day of our training.
Mousse Making Basics: Chocolate Bavarian and Tiramisu
Meringue Making Basics: Pavlova and Piped Meringue
Day 7 – Custards and Creams Cooked, Baked, Set
You will learn how to prepare custards and creamed pastries on the seventh day. In this class, we will teach you many techniques and recipes that will be useful to you!
- Creme Brulee, Creme Caramel, Creme Patissiere (for fruit tart, choux)
- Bread and Butter Pudding
- Lemon Curd Panna Cotta
- Dark Chocolate Ganache
Day 8 – Choux Pastry
For those who are new to choux pastry, Day 8 is a perfect day to learn how to make it. In this class, you will learn the basics of making choux pastry.
Choux Pastry Making Basics: Profiteroles with Glaze, Eclairs, Paris Brest and Churros
Intermediate Class – Chef in Training (Pastry)
Duration: 4 hours per session
Total Sessions: 8
This pastry class will help you to increase your skill level by learning more complex techniques.
The intermediate class builds on the first foundation class. There are eight classes covering various topics, including the mise en place preparation, how to assemble a cake in multiple ways, and how to perfect different cake layers. Additionally, you will learn how to prepare plated desserts and an introduction to chocolate.
In addition, you will learn about creating petit fours and macarons in the intermediate class and learn how to create Viennoiserie. After completing the Foundations level, this level is the perfect step for you. The course will also enhance your existing baking skills with new ideas and techniques.
Day 1
Module 1 – Learn to prepare Mise en Place
You will learn about mise en place on the first day. If you are interested in becoming a pastry chef, you should master this skill.
- Creme Patisserie
- Glaze
- Feuilletine
- Pate Sucre
- Sauce/Coulis
- Praline Paste
- Compote
- Buttercream
- Garnish
- Ganache
- Sponges (chocolate sponge, jaconde sponge, butter sponge cake)
Day 2 – Learn various techniques for assembling a cake
Each cake comes with a unique assembly. On day two of the course, you will get to learn various ways of assembling a cake.
Mousse and Cremuex: Charlotte and Croquant Au Chocolat with Spider Web Glaze
Day 3 – Perfecting Cake Layers
Is it hard to get the perfect cake layers every time you make one? During the third session of the workshop, you will learn how to master the art of cake layering.
- Opera Cake
- Cake with Buttercream Frosting (3 Layers)
Day 4 – Plated Desserts
Many recipes for plated desserts can be used for events such as weddings, parties, and dances. On day 4, you will have the opportunity to learn how to prepare plated desserts.
- Deconstructed Cheesecake with Seasonal Berries and Berry Compote
- Crispy Vanilla Cigars
- Moelleuz Au Chocolate
Day 5 – Introduction to Chocolate
Everyone loves chocolates, no matter what their age is. Therefore, we will teach you the following recipes on the 5th day of class:
- Two different filling types
- Tempering Chocolates
- How to make Bon Bons
- Hand-Moulded Truffles with Tempered Chocolate
Day 6 – How to Make Petite Fours and Macarons
On the sixth day, you will prepare delicious macarons and petite fours.
- Assorted Desserts from Previous Modules
- Macarons
Day 7 – Viennoiserie
In Chef in Training (Pastry) Intermediate, you will also be able to gain insight into several aspects of viennoiserie that you can use as a way to develop your professional skills.
- Croissant Dough
- Perfecting Lamination
Day 8 – Continuation of Viennoiserie
On Day 8, we continue the Viennoiserie from Day 7 to bring the Chef in Training (Pastry) Intermediate to a close.
- How to shape, roll, and bake croissants
- How to accurately knead dough
- Brioche Leaf, Brioche a tete and Brioche dough
Conclusion
Are you ready to join our Class in Singapore to learn more about Chef in Training (Pastry) Foundations & Intermediate Class?
Please complete an enquiry form, and you will receive an email with the latest schedules.