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Home » French Pastry, Western Pastry, Pastry Foundations » Chef In Training (Pastry) : Foundations

Chef In Training (Pastry) : Foundations

A solid introduction into the Art of Baking and Pastry for beginners.


Duration: 4 hours/session

For: 8 sessions

Fees: $1,500.00

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.

A comprehensive introduction into the Art of Baking and Pastry. Developing a firm foundation in 7 key areas, you will be exposed to a wide array of techniques and products that form the building blocks of classical and contemporary desserts. You will cover technical handling skills, honed with practice as well explore the scientific aspects that contribute to the success in baking.

The Foundations level is ideal for people who have none or some prior experience to baking. Comfortably paced, we aim to teach you technical skills rather than just recipes.

Terms and Conditions:

Participants enrolled for the entire 8 sessions will receive the following Palate Sensations tool kit. This is a mandatory kit and is required for all session attendance.

Personalized chef/'s jacket

Palate Sensations towel

Palate Sensations apron

Paring knife

Whisk

Palate knife

Rubber spatula

Flat scraper

Palate Sensations reusable bag

It is recommended you attend all 8 sessions in 1 continuous intake as some products and techniques will be used in the following sessions. We will not revisit techniques that are taught in previous sessions should you only sign up for individual sessions but the products made in previous sessions will be made available for your use in the session. 

For those taking individual session, the fees will be $195 nett per participant per session. 

For those taking the entire module, the fees will be $1500 nett per participant for all 8 sessions. 

An entire module is designated as 1 continuous intake and not different sessions from different in takes to make up 8 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 class (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 class size is reached.

Day 1: Module 1 Sweet & Savoury Dough & Crusts

Learn the Basics of Savoury 3-2-1 Dough :

Quiche

Chicken Pot Pie

Learn the Basics of Pate Sucree (Sweet Dough):

Tart Shells (To be used on Day 7)

Apple Pie with Streusel

Almond Frangipane Pear Tart

Day 2: Module 2 Cookies : Piped, Dropped, Rolled

Learn the different techniques and versions of the all time favourite snack - cookie!

Piped:

Almond Spritz

Cookie Dropped:

Chocolate Mudslide

Asian Cashew Cookies

Rolled:

Checkerboard Cookie

1-2-3 Biscotti

Day 3: Module 3 Quick Breads & Cakes Foaming & Separated Foam Methods

Learn the basics of foaming method in cake making:

Vanilla Sponge Cake (To be used on Day 4)

Carrot Cake

Ladyfinger (To be used on Day 6)

Learn the basics of separated foam in cake making:

Pandan Chiffon

Hazelnut Sponge Cake

Day 4: Module 4 Frozen Desserts

Learn how to make frozen desserts:

Coffee Granita with Creme Anglaise, Cinnamon Jelly

Milk Honey Parfait with Salted Caramel & White Choc Mirror Glaze

Day 5: Module 5 Quick Breads & Cakes Blending & Creaming Methods

Learn the basics of blending in quick bread making:

Scones

Banana Bread

Learn the basics of creaming method in cake making: :

Muffins, Blueberry/Choc Chip

Marbled Pound Cake with Icing

High Ratio Devils Food Cake (to be used on Day 6)

Day 6: Module 6 Mousse and Meringue

Learn the basics of making a mousse :

Chocolate Bavarian

Tiramisu

Learn the basics of making a meringue:

Pavlova

Piped Meringue (To be used on day 7)

Day 7: Module 7 Custards and Creams Cooked, Baked, Set

Learn all about custards and creams.

Creme Brulee

Creme Caramel

Creme Patissiere (for fruit tart, choux) (To be used on Day 8)

Bread and Butter Pudding

Lemon Curd Panna Cotta

Dark Chocolate Ganache (To be used on Day 8)

Day 8: Module 8 Choux Pastry

Learn the basics of making choux pastry :

Profiteroles with Glaze

Eclairs

Paris Brest

Churros

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