Class added to cart

Continue Shopping
View Cart

Stay Updated

Stay Updated and Stand A Chance To Win Cooking Vouchers!

In our monthly e-mail update, we share our ideas about cooking & baking and announcements about new and upcoming classes and events. Stand a chance to win a $50 cooking voucher to attend our classes. T&C applies.

Please close this box by clicking on the red cross at the top right hand corner before proceeding to pay/browse for classes. 

Home » Bread Making, Western Pastry, Bread and Pastries » Chef in Training (Bread): Foundations

Chef in Training (Bread): Foundations

The most comprehensive bread course for beginners.


Duration: 4 hours/session

For: 4 sessions

Fees: $1,000.00

Chef: Kogilan Kumarasamy

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.

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:

For those taking individual sessions, the fees will be $275 nett per participant per session.

For those taking the entire module, the fees will be $1000 nett per participant for all 4 sessions.

Best enrolled as an entire module but you can also enroll for individual sessions. 

An entire module is designated as 1 continuous intake and not different sessions from different intakes to make up 4 sessions.

We will need at least 48 hours notice if you cannot come to the class. There will be no make up class if it falls within 48 hours to the class date.

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.

Participants will only be issued with the Certificate of Achievement upon completion of all 4 sessions.

Day 1: Introduction to different leavening and stabilisers

Commercial yeasts

Natural yeasts

Natural stabiliser

Commercial stabiliser

Recipes:

Foccacia

Pizza dough

Day 2: Sandwich Breads

Learn shaping techniques

Learn how to knead and achieve window pane

Recipes:

Pain de mie

Cereal loaf

Day 3: Enriched Bread

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

Day 4: Soft Asian Breads

Learn to make popular soft Asian breads!

Recipes:

Chicken Floss Bun

Polo Bun

Crispy Crust Coffee Bun

Other Classes You May Like