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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