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Home » Asian Desserts and Pastry, Asian Cuisine, Pastry Foundations » Chef In Training (Asian Pastries) : Foundations

Chef In Training (Asian Pastries) : Foundations

A comprehensive course covering flaky, steamed and fried Chinese pastries.


Duration: 4 hours/session

For: 6 sessions

Fees: $900.00

Chef: Loreta Quitoles

Alert! Not enough quantity is available!

Please select the date to view the modules.  Click on the modules to view the menu taught for the class.

This 6 day hands on course focuses on Asia's most popular pastries. This class is suitable for domestic helpers, professional chefs and home gourmands wanting to expand their cuisine repertoire. Learn the most popular dishes from Singapore/'s heritage here.

Participants will work in pairs although some group work may be necessary. 

Terms and Conditions:

For those taking individual sessions, the fees will be $160 nett per participant per session. 

For those taking the entire module, the fees will be $900 nett per participant for all 6 sessions.

An entire module is designated as 1 continuous intake and not different sessions from different in takes to make up 6 sessions.

There will be no make up session if you are not able to come to the confirmed session for whatever reason.

If you are not sure whether you can attend all 6 dates in that module, we suggest you sign up for individual sessions.

In the unlikely event that a scheduled session does not reach the minimum number required for the session or due to unforeseen exceptional circumstances, Palate Sensations reserves the right to change the date of or cancel the session. If that occurs, a refund of any payment will be offered/given minus any discounts (if applicable. The final fee calculation is subject to the discretion of Palate Sensations).

Palate Sensations does not guarantee the availability of any session (whether for adults or children, or as advertised on the Website or through any other means) until your booking is confirmed, and where applicable, the required session size is reached.

Day 1: Module 1 - Flaky Pastry

Make Chinese flaky pastry and learn the different shapes and fillings available:

Apple and red bean flower shape

Sweetheart/wife cake stuffed with candied wintermelon and sesame seeds

Day 2: Module 2 - Fried and Baked Pastry

Potato chicken flaky curry puffs

Pork siew bao

Day 3: Module 3 - Restaurant Favourites

Siew mai

Egg tarts

Steamed white radish cake

Day 4: Module 4 - Deep Fried Pastry

Wu kok and hum sui kok (savoury)

Sesame glutinous balls

Crispy wanton

Day 5: Module 5 - Steamed Bao

Lotus bao

Char siew bao

Liu sha bao

Mantou

Day 6: Module 6 - Using Dough

Sheng jian bao (Chinese pan fried pork buns)

Dumplings both pan fried and steamed (you will make the dumpling skin and filling from scratch)

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