Try catching the movie “Burnt” on Netflix and you will know that to become a chef is not for the faint of heart. Just as home gourmands are passionate about eating, serious chefs seem to exist in a world of their own creation, where the discipline, passion, commitment to both the art and science behind creating sensational food are to an extremely high degree.
If you have the desire to transform yourself from a casual cook to a culinary chef, then you’ve come to the right place. Palate Sensations Culinary School is the only leisure culinary school in Singapore that offers Chef in Training classes – both Foundations and Intermediate – with modules that will equip you with everything you need to learn to have a solid culinary foundation.
At the end of the class, you will be able to confidently throw a party with everything you cooked and prepared yourself, from soups, to bread, to roasted lamb, to delicious desserts.
We are serious about our work and we desire to work with individuals who are personally invested in learning culinary arts. We’d love to see you advance your knowledge and skills so that you can cook at home for friends and family and serve restaurant-quality meals.
So, what can you expect to learn from Palate Sensations Culinary School’s Chef In Training Intermediate class? If you do some cooking at home or you have been through our Chef in Training Foundations course, you would already have built some basic kitchen skills. To further it, here is what you will cover:
Knife skills. The chef’s knife is indispensable to his or her work and purpose. Learning knife skills is essential for chefs to perfect presentations with uniform cuts, and to do so with speed and precision. Acquiring knife skills ensures that meats are cut the right way so that these are neither over-cooked nor under-cooked. Knife skills give chefs their professional credibility.
Dealing with meats. Students of our Chef in Training Intermediate class also learn how to prepare and cook different types of meat. You will learn how to cut and debone a whole chicken, educate yourself on the specific temperatures and doneness of meats, or just how long to bake specific types of meats like lamb in the oven.
Mastering eggs. Eggs are ubiquitous, and there are multiple ways to incorporate eggs into a variety of dishes. Eggs are extremely versatile and can be used for many purposes – to bind, leaven, glaze, or garnish, or to simply be eaten either poached, boiled, or fried. At Palate Sensations Culinary School, you will master the skills of preparing eggs in many ways.
Charcuterie. This class is designed not only to teach you the different kinds of meats that you would normally find in a meat and cheese board, but you will also learn how to actually create your own sausage and other meats to go into your grazing table. Perfect for entertaining!
Preparing seafood. Acquire the skills to fillet a fish, learn how to safely and effortlessly shuck an oyster, and create a variety of dishes using lobster. This module enables you to manage seafood so you know how to prepare and serve it while it’s fresh.
Pasta and sauces. Understand the important factors that make perfect pasta and learn the secret ingredients behind the different delicious sauces.
No other leisure culinary school in Singapore offers a comprehensive learning experience where you finish the course with all the skills that you need to build a solid culinary foundation.
Palate Sensations Culinary School’s Chef In Training Intermediate bridges the gap between the amateur home gourmand and the professional chef. Intermediate is condensed into 8 classes. Expect it to be fast-paced, intense and demanding.
If you are serious about acquiring the skills of a professional chef, then we are ready for you. See you at the next intake of Chef In Training Intermediate. Check the schedule and book the weekday class here or the weekend class here.
See you at the studio!