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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: $1,600.00

Chef: Phyllis Lim

Alert! Not enough quantity is available!

UTAP Funding For Course Code C00032096

Under UTAP, NTUC union members enjoy 50% course fee support, capped at $250 or $500 (aged 40 years old and above).

Pay the full fees here and claim it back via your UTAP account.

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

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 $210 nett per participant per session.

For those taking the entire module, the fees will be $1600 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 sesion 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.

Learn how to use basic pastry tools such as a spatula and whisk.

Scones

Muffins

Pound Cake

Make simple cookies

Sable

Biscotti

Oatmeal cookies

Quiche Lorraine

Apple crumble

Make chantily cream

Make sponge cake (slab and cut to size)

How to use left over sponge scraps to make other desserts

Decorate sponge cake with chantily cream and grapes

Learn how to make, pipe, stuff and decorate choux pastry

Eclairs with chocolate mirror glacage stuffed with chocolate pastry cream

Choux au craquelin stuffed with vanilla creme diplomat

Honey semifreddo, almond crumble and lemon jelly

Panna cotta with blue berry compote

Marshmallows

Pavlova

Nougat

Orange madeleines

Chocolate delice (chocolate feuilletine, chocolate crémeux, cacao nip tulle)

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