12 Weekends Patisserie Course
Course Fee: RM4,000 for 50 Recipes
Day: Saturday
Time: 10.00am – 5.00pm (Weekend Class – only 12 weekends)
TOPICS
- Sponge Cake – Vanilla & Chocolate Sponge Cake, Pandan Layer, Black Forest, Hokkaido Cake
- Swiss Roll, Marble Cakes, Butter Cake, Orange Cake
- Sweet Bun And Filling – Butter, Sausage, Sardine Bun, Egg Mayo, Chicken Floss
- Healthy Bread – Wholemeal Bread, Charcoal Bread, Green Tea Bread, Five Grain Bread, Pizza
- Pie And Tart – Fruit Tart, Almond Tart, Cheese Tart
- Puff Pastry – Tuna Puff, Sardines Puff, Sausage Puff, Protugese Egg Tart
- Cheese Cake – Chilled Cheese Cake, Baked Cheese Cake, Tiramisu, Chocolate Cheese Cake
- Chocolate Base Cake & Chocolate Work For Decor -Choc Butter Cake, Choc Mud Cake, American Fudge Cake
- Mousse Cake – Chocolate Mouse Cake, Green Tea Mousse, Strawberry Mousse Cake, Orange Mousse Cake
- Cookies – Pineapple Tart, Chocolate Chips, Almond Cookies, Cornflake Cookies
- Choux, Pastry Cream, Cream Puff, Eclair, Paris Breast, Swan
- Croissant, Danish
10 Weekends Culinary Course
Course Fee: RM4,000 for 46 Recipes
- Ceasar Salad, Rissotto, Nicoise Salad, Mushroom Soup, Corn Chowder
- Seafood Carbonara, Bolognaise Lasagna, Aglio Olio, Pesto Sauce, Pink Sauce Pasta
- Western whole roasted chicken, Pumpkin soup, Minestrone, Chicken Cordon Bleu
- Potato Leek Soup, Roasted lamb rack, Brocolli Soup, Stew beef, Pilaf rice with poached chicken
- Kam Heong fried crab, Fried la-la with spicy sauce, Butter Prawn, Superior Clam soup
- Mussel Mariniere, Prawn Cocktail, Scallop with strawberry Salsa, Fish & Chips
- Asam Laksa, Prawn Mee, Hokkien Mee, Cantonese style fried noodle, Fried Kuey Teow, Kong Poh Chicken
- Beef Rendang, Sambal Stuffed Jenjaru, Nasi Goreng Kampung, Ayam Percik
- Rice in Lotus leaf, Glutinous steam rice, Smoked oyster braised rice, Yong Zhou fried rice
- Naan, Chicken Tandoori, Muttor Marsala, Chicken Vereval