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NEW - Chef In Training (Restaurant Pastry) : Foundations

Learn how to make restaurant standard desserts!

Duration: 4 hours/session

For: 8 sessions

Fees: $1,800.00

Chef: Phyllis Lim

Alert! Not enough quantity is available!

UTAP Funding For Course Code C00032097

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.

If you're a dessert lover who wants to up your game, then the Chef in Training Restaurant Pastry Foundation course is for you! Not only will you learn how to make restaurant standard desserts, but you'll also discover how to create pre-desserts that will leave your diners eagerly anticipating the main event. With a variety of different ingredients at your disposal, you'll be able to unleash your creativity and come up with some seriously tempting treats. And the best part? This course is great for improving your technical skills, so by the end of it, you'll be able to make mouth-watering desserts with ease. Get ready to impress everyone with your newfound pastry skills!

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


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 $250 nett per participant per session. 

For those taking the entire module, the fees will be $1800 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.

Nashi Pear | Rose | Lime

Poached nashi pear

Rose gelee

Lime sorbet

Mango | Sencha | Yogurt

Mango sorbet

Sencha foam

Yogurt creme

Basil | Tomato | Burrata 

Buratta ice cream

Tomato consommé 

Basil granite 

Grapefruit | Campari | Evoo

Grapefruit ‘roe’

Campari foam

Evoo ganache

Cucumber | Milk | Ginger

Cucumber sorbet

Milk blobs

Caramelised ginger 

Watermelon | Honey | Popcorn

Compressed watermelon

Burntz honey air

Rosemary popcorn

Carrot | Celery | Apple

Candied carrot

Celery sorbet

Apple purée 

Aloe vera | Calamansi | Oolong

Poached aloe vera 

Calamansi curd

Oolong concoction 

Gingerflower | Dark soy | Wild Rice

Gingerflower sorbet

Dark soy reduction 

Puffed wild rice

Papaya | Coconut | Kiwi

Papaya ‘gazpacho’

Coconut cloud

Kiwi purée 

Raspberry | Balsamic | Mint

Raspberry elixir

Balsamic gastrique 

Mint snow

Orange | White wine | Black tea 

Orange tea

White wine veil

Black tea sorbet

Strawberry | Thyme | Vanilla

Strawberry tartare

Thyme tuile

Vanilla sorbet

Pandan | Lychee | 33% chocolate

Pandan crisp

Lychee sorbet

33% hot chocolate

Hibiscus | Blue pea | Lemon

Hisbiscus jelly

Blue pea sorbet

Lemon creme

Guava | Sour plum | Young coconut

Guava leather

Sourplum sorbet

Young coconut agar 

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