Chef In Training (Pastry) : Foundations
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
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 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.
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
Almond Spritz Cookie
Asian Cashew Cookies
Checkerboard Cookie 1-2-3
Linzer Jam Cookies
Vanilla Sponge Cake (To be used on Day 4)
Ladyfinger (To be used on Day 6)
Learn the basics of separated foam in cake making:
Hazelnut Sponge Cake
Coffee Granita with Crème Anglaise, Cinnamon Jelly
Milk Honey Parfait with Salted Caramel & White Choc Mirror Glaze
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)
Learn the basics of making a meringue:
Piped Meringue (To be used on day 7)
Crème Pattisier (for fruit tart, choux) (To be used on Day 8)
Bread and Butter Pudding
Dark Chocolate Ganache (To be used on Day 8)
Profiteroles with Glaze