Book Classes
Browse our hands on classes in Singapore
Since 2006, our culinary school has been supported by a diverse community of professionally trained chefs, bakers and lifestyle instructors. Some of them run restaurants and businesses and all of them love to share their knowledge. That's how we can offer a great variety of hands on cooking classes in Singapore, baking classes and lifestyle classes, each with great depth. Every month is different at Palate Sensations. Hands on cooking classes cover a range of exotic cuisines from South East Asian dishes to Western and all the way to Middle Eastern. Filter, search and browse our classes - and sign up for the class you love!
For public classes over $1000, pay by installments with 
. Contact us for more details.
None of the classes listed here are SkillsFuture Credit claimable. We would have to extend our class times beyond 7 hours and mark up prices by at least 50% to qualify for funding. We do not want to waste your time and money. Our hands on classes are curated to reflect the time to impart the skills and knowledge to you.
All hands-on classes are subject to a minimum of 4 participants. In the event that the minimum is not reached, the class may be cancelled and the participant can opt for a refund or choose a replacement class.
All
New Classes
- NEW
Baking Classes
- Asian Desserts and Pastry
- Bread Making
- Cake Decorating
- Cake Making
- Chocolate
- French Pastry
- Plant Based Vegan (No Dairy and Eggs)
- Western Pastry
Chef in Training
- All About Meats
- Asian Cuisine
- Bread and Pastries
- Culinary A - Foundations
- Culinary B - Intermediate
- Culinary C - Advanced
- Easy Home Cooking
- Pastry A - Foundations
- Pastry B - Intermediate
- Pastry C - Advanced
- Plant Based
Cooking Classes
- Chinese Cuisine
- Clean Eating
- Cooking/ Baking With Friends
- Domestic Helper Series
- Easy Home Cooking
- Eurasian Cuisine
- Filipino Cuisine
- French Cuisine
- Gluten Free Cuisine
- Indian Cuisine
- Indonesian Cuisine
- Italian Cuisine
- Japanese Cuisine
- Korean Cuisine
- Latin American Cuisine
- Malay Cuisine
- Mediterranean/Middle Eastern Cuisine
- Mexican Cuisine
- PANASONIC Classes
- Peranakan Cuisine
- Persian Cuisine
- Plant Based Vegan Cuisine (No Dairy, Meat, Seafood)
- Plant Based Vegetarian Cuisine (With Dairy and Eggs)
- Singaporean/Malaysian Cuisine
- Spanish Cuisine
- Thai Cuisine
- Vietnamese Cuisine
- Western Cuisine
Lifestyle Workshops
- Cocktail Making
- Dining and Social Etiquette
Festive
- Bake
- Chinese New Year
- Cook
- Easter
- Father's Day
- Mother's Day
- Valentine's Day
Kids In The Kitchen
- Kids Classes (Ages 7 to 12)
- Parent and Child (Ages 7 to 12)
- Teenage Classes (Ages 12 to 16)
Saturday Night Tok Panjang
- Makan With Us!
All
- Alfie Jerome Mossadeg
- Alicia Tivey
- Alma Gabriel
- Conchita Font
- Francois Mermilliod
- Hayedeh Sedghi
- Hidayat Cosnan
- Joseph Mayton
- Joyce Thong
- Kamal Channa
- Loreta Quitoles
- Lynette Foo
- Matt Tan
- Namdev Kalipermal (Dev)
- Nan Ong
- Richard Ravel
- Rishi Arora
- Ryan Lim
Parent And Child Class: (Fresh Pasta)
10:00am - 12:00pm
Singapore
School Holiday Programme - Junior Culinary Bootcamp For Kids Of All Ages (Season 1)
10:00am - 12:30pm
Singapore
School Holiday Programme - Baking Confidence For Teens (Season 1)
2:00pm - 4:30pm
Singapore
School Holiday Programme - Kitchen Confidence For Teens (Season 2)
2:00pm - 5:00pm
Singapore
By Ryan Lim
Parent And Child Class: (Pancakes & Cupcakes)
10:00am - 12:00pm
Singapore
Parent And Child Class: (Burgers)
2:00pm - 4:00pm
Singapore
Parent And Child Class: (Fruit Tart)
10:00am - 12:00pm
Singapore
Parent And Child Class: Japanese Bento Box
3:00pm - 5:00pm
Singapore
School Holiday Programme - Kitchen Confidence For Teens (Season 1)
10:00am - 1:00pm
Singapore
School Holiday Programme - Junior Baking Bootcamp For Kids Of All Ages (Season 1)
2:00pm - 4:30pm
Singapore
School Holiday Programme - Junior Culinary Bootcamp For Kids Of All Ages (Season 2)
10:00am - 12:30pm
Singapore
School Holiday Programme - Kitchen Confidence For Teens (Season 3)
2:00pm - 5:00pm
Singapore
By Ryan Lim