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Chef In Training (Pastry) : Intermediate

With more complex techniques, further your pastry skills.

Duration: 4 hours/session

For: 8 sessions

Fees: $1,600.00

Chef: Phyllis Lim

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.

A continuation of Chef in Training (Pastry) Foundations, the next 8 classes will focus on the following areas:





Rough puff

Putting it altogether in a black box challenge

The Intermediate Level is ideal for people who have completed Chef in Training (Pastry) Foundations or have had some prior experience to baking. It is fast paced and the chef will expect you to have a good foundation in baking. 

Terms and Conditions: 

Participants must enroll for the entire 8 sessions. They will receive the following mandatory Palate Sensations tool kit which is required for all sessions. For those who already have the kit, they will be given a $100 discount. 

Personalized chef's jacket

Palate Sensations towel

Palate Sensations apron

Paring knife


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. 

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.

Learn different textures of one main ingredient, in this case milk. 

Textures of milk (Hokkaido riz au lait , milk sponge , dulce de leche , white chocolate chantilly , milk tuile)


Learn to make classics into modern with twists on elements

Pecan and dates (sticky date pudding, butterscotch, pecan praline, caramelised pecan, vanilla chantilly, salted popcorn)

Learn how to use a Japanese staple ingredient to bring the salty aspect to elevate chocolate entremet.

Miso and chocolate (cocoa sable, chocolate sponge, miso mousse, miso caramel, mirin jelly, chocolate spray)

Learn how to have a different play on classic flavour combinations 

Cherry and pistachio (pistachio croquant, beurre noisette cake, vanilla bavarian, roasted cherry gel, pistachio dacquoise, cherry cremeux, vanilla mirror glacage)

Learn cocoa butter and chocolate tempering as well as different fillings 

Salted caramel (regular salted caramel)

Raspberry (raspberry ganache) 

Peanut butter (‘peanut butter nougat’)

Learn macaronage and a twist on regular ganache

Earl grey salted caramel 

Learn and practice a friendlier lamination of pastry



This module is only open to those who have signed up for all modules in this series. 

Use everything you have learnt and your creativity to design and make a dessert/entremet to your knowledge and receive constructive feedbacks with guidance.

Graduate with confidence that you have mastered basic pastry skills to be able to make your own delectable desserts!

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