Chocolate Techniques Workshop
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This is a hands-on, one-day workshop to get professional advice and learn from our chefs about different types of chocolate, from couverture to compound, and the science and theories behind techniques such as melting and tempering. By the end of the course, you will be able to explain the composition of chocolates, apply basic safety & sanitation kitchen practices, execute chocolate tempering techniques, prepare chocolate ganache filling and complete chocolate truffles with finishing.
Course Details
Nett Fee after Government subsidy S$153.40
SkillsFuture Credit Eligible
Provider
Temasek Polytechnic (TP)
tsa_shortcourse@tp.edu.sg
Duration
7.5 hours over 1 session
Contact
N/A
Commencement
04 Mar 2025
Registration
Open in January 2025
Venue
21 Tampines Avenue 1, Singapore 529757
Trainer
George Fum
Course information is accurate as provided by course provider on 31 May 2024. For more information, please contact the course provider.
Trainer's Profile
George Fum
Chef George Fum has been a Baking and Pastry Instructor in Temasek Polytechnic’s Diploma in Culinary & Catering Management programme since 2008. He has mentored students to participate in local and international competition. Prior to joining the education sector, George had accumulated a wealth of experience during his stints at Marco Polo Hotel, Raffles Hotel, Marriott Hotel as well as Grand Copthorne Waterfront Hotel. During which, he earned multiple awards in various competitions such as the Food & Hotel Asia International Salon Culinaire competition. George developed his specialty in chocolate when he worked with well-established chocolate manufacturer, Cocoa Plant.Reviews on Course
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