Chef In Training (Pastry) - Foundations

By Al Manas
Duration: 4 hours/session
For: 8 sessions
Price: S$1500.00

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.

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 class attendance.

Personalized chef's jacket
Palate Sensations towel
Palate Sensations apron
Paring knife
Palate knife
Rubber spatula
Flat scraper
Palate Sensations reusable bag

It is recommended you attend all 8 sessions as some products and techniques will be used in the following classes.

Learn the Basics of Savoury 3-2-1 Dough :
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
Learn the different techniques and versions of the all time favourite snack - cookie!

Almond Spritz Cookie

Chocolate Mudslide
Asian Cashew Cookies

Buttermilk Biscuits (To be used on Day 4)
Checkerboard Cookie 1-2-3
Linzer Jam Cookies
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
Learn how to make these frozen desserts:

Coffee Granita with Crème Anglaise, Cinnamon Jelly
Milk Honey Parfait with Salted Caramel & White Choc Mirror Glaze
Learn the basics of blending in quick bread making:
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)
Learn the basics of making a mousse :
Chocolate Bavarian

Learn the basics of making a meringue:
Piped Meringue (To be used on day 7)
Learn all about custards and creams.

Crème Brulee
Crème Caramel
Crème Pattisier (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)
Learn the basics of making choux pastry :

Profiteroles with Glaze
Paris Brest