2 Weeks Program

Chocolatier Workshop

Intake date: 6th January 2020 & 13th April 2020
Session 1
  • Enrobing:
  • Caramel Ganache

    Truffle

    Caramel Truffle

    Hazelnut Truffle

    Mandola

    Coriander Praline

    Hazelnut Praline

  • Marshmallows:
  • Mango

    Raspberry

    Lime Vanilla

  • Others:
  • Basic Chocolate bars with nuts

    Cassis Caramel

Session 3
  • Enrobing:
  • Berry Cinnamon

    Banana Praline

    Hazelnut Orange

    Earl Grey Ganache

    Calamansi Ganache

  • Pate de Fruit:
  • Apricot

    Pear Calamansi

    Lychee

  • Panning:
  • 2 Types (Seasonal)

  • Bar Chocolate Moulded:
  • Coconut Bar

    Gourmet Bar

Session 2
  • Orange Ganache
  • Coffee Ganache
  • Raspberry
  • Mango Ganache
  • Mint Ganache
  • Small bites:
  • Mandiant

    Milk Rocher

    Dark Rocher

  • Spread and Jam
  • Chocolate Spread

    Raspberry Mango

Session 4
  • Caramel Seasalt
  • Crispy Treat
  • Strawberry Peanut Bar
  • Tete Swiss
  • Moulded Bon bon:
  • Exotic Caramel

    Baileys

    Rum Ganache

  • Nougat:
  • Chocolate Nougat

    Nuts Nougat

  • Fudges:
  • Chocolate Fudge

    Vanilla Fudge

Professional Bakery

Intake date: 9th March 2020 & 18th May 2020
Session 1
  • Soft Rolls
  • Milk Bread - Loaf
  • Fougasse Olive
  • Ciabatta Sundried Tomatoes - Poolish
  • Dinner Rolls
  • Pullman Loaf
  • Grissini Sticks
  • Pain au Lait
  • Whole Wheat
  • Pretzel
  • Challah
Session 2
  • Croissant and Danish
  • Brioche and Doughnuts
  • Advance Viennoiserie
  • Pannetone
  • Coloured Lamination Dough
  • Apple Turnover
  • Palmiers
Session 3
  • Spring Onions
  • Melon Bread
  • Taiwan Polo Bun
  • Noel Chicken Floss
  • Red Bean Bun
  • Japanese Tuna Bun
  • Corn Bun
  • Sausage Roll
  • Milk Bread - Baguette
  • Mango Cheese
  • Truffle Noel
  • Fish Floss Tartare
  • Green Curry
Session 4
  • Sour Dough Baguette
  • Pan Levain
  • Pain Champagne
  • Oliva Levain
  • Curry Baguette
  • Roasted Potato Levain
  • Roasted Garlic Sun Dried Tomato Levain

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