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Chef in Training (Bread & Pastries): Foundations

The most comprehensive bread and pastry course for beginners.


Duration: 6 hours/session

For: 6 sessions

Fees: $1,600.00

Chef: Phyllis Lim

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

The success of bread making, in general, is a lot about cause and effect. The amount of yeast relative to fermentation period, higher baking temperatures to produce better rise in the oven. However, there are still many other factors that can bring about different magnitudes of change to your dough texture and flavor.

Bread is technical and artisanal. Your hands are your tools and knowledge, your map. There's nothing more satisfying than walking through its process from raw ingredients to the aroma of a crusty loaf finishing in the oven to a deep golden hue. 

Baking is such a big world on its own, so let us break it down for you into specific topics that develop your skill stage by stage. It's not only about developing your practical skills but also a focus on the theory and science behind bread.

Notes:

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

Terms and Conditions:

Participants must attend all 6 sessions in 1 continuous intake.

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.

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.

Commercial yeasts

Natural yeasts

Natural stabiliser

Commercial stabiliser

Recipes:

Foccacia

Pizza dough

Learn shaping techniques

Learn how to knead and achieve window pane

Recipes:

Pain de mie

Cereal loaf

Learn what is enriched dough and its characteristics

How to knead enriched dough eg: when to add each component

How to plait breads

Recipes:

Brioche

Chocolate bread

Challah

Learn how to stretch and fold

Learn how to bulk ferment

Learn how to dye the dough using natural ingredients

Recipes:

Baguette

Basic sourdough

Properties and characteristics of each type of dough and their uses

Time and temperature's effect on the product

Lamination techniques and procedure on creating distinct and multiple layers

Recipes:

Croissant

 

Utilizing laminated doughs to create an assortment of pastries

Proper cutting and folding techniques to achieve specific designs

Recipes:
Pain au chocolat
Caramelised banana danish
Cherry escargot

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