Key Information
Duration: 4 Weekends, 2 days per session
Sat-sun, 9:00am to 5:00pm
Teaching Methods: Hands-on and small group learning
Requirements: 16 years old & above, no prior baking experience required.
Chocolatier Workshop
Chocolatier Workshop Syllabus
- Enrobing:
- Marshmallows:
- Others:
- Small bites:
- Spread & jam:
- Enrobing:
- Pate de fruit:
- Panning:
- Moulded bon bon:
- Nougat:
- Fudges:
Milk Chocolate Truffle
Hazelnut Truffle
Mandola
Coriander Praline
Hazelnut Praline
Raspberry
Lime Vanilla
Basic Chocolate bars with nuts
Orange ganache
Coffee ganache
Raspberry
Mango ganache
Mint ganache
Mandiant
Milk rocher
Dark rocher
Chocolate spread
Raspberry mango
Berry cinnamon
Banana praline
Hazelnut orange
Calamansi ganache
Strawberry peanut
Pear calamansi
Lychee
1 type (seasonal)
Caramel seasalt
Tete swiss
Coconut bar
Gourmet bar
Exotic caramel
Baileys
Rum ganache
Chocolate nougat
Chocolate fudge
Professional Bakery
Professional Bakery Syllabus
Faugasse Olive
Ciabata Sun Dried Tomatoes - Poolish
Dinner Rolls/Sausage roll
Pullman Loaf
Pain au Lait
Whole Wheat
Lime Vanilla
Challah
Raspberry croissant
Matcha croissant
Pain au raisin
Brioche
Almond croissant
Nut & fruit danish
Palmiers
Pain au chocolate
Spring Onions
Melon Bread
Taiwan Polo Bun
Chicken floss
Red Bean Bun
Japanese Tuna Bun
Corn Bun
Mango Cheese
Local breads
Sour Dough Baguette
Pan Levain
Pain Champagne
Curry Baguette
Sourdough Pizza
Roasted Apple Walnut
Roasted Potato Levain