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X-WR-CALNAME:Spoonful
X-ORIGINAL-URL:https://spoonful.sg
X-WR-CALDESC:Events for Spoonful
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TZID:Asia/Singapore
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TZOFFSETFROM:+0800
TZOFFSETTO:+0800
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DTSTART:20180101T000000
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BEGIN:VEVENT
DTSTART;TZID=Asia/Singapore:20181027T090000
DTEND;TZID=Asia/Singapore:20181027T180000
DTSTAMP:20260517T232822
CREATED:20180813T091246Z
LAST-MODIFIED:20180815T044041Z
UID:6219-1540630800-1540663200@spoonful.sg
SUMMARY:WSQ Demonstrate Basic Dry Heat Cooking Methods Course by Shatec
DESCRIPTION:Think roasting\, baking\, broiling and grilling are the same thing? Think again! In this course\, learn the basics of Dry Heat Cooking Methods and master each technique and be on your way to a professional chef level! \n  \n\n\n\nDuration\n4 lessons (44 hours including e-learning)\n\n\nDates:\n13\, 20\, 27 Oct and 3 Nov 2018 \n\n\nParticipants will learn:\n\n\nRoasting and baking food\nBroiling and grilling food\nPan-frying and sautéing food\nDeep-frying food\n\n\n\n\n\n\n\n\nCourse Fees\n  \n\n\n\nWSQ Demonstrate Basic Dry Heat Cooking Methods\n1Singaporean/ Singapore PR\nInternational\n\n\nFull Course Fee\n(Before GST)\n$600.00\n$600.00\n\n\n7% GST on Full Course Fee\n$42.00\n$42.00\n\n\nFull Course Fee\, incl. GST\n$642.00\n$642.00\n\n\n2\,3SSG Grant\n$480.00\nN.A.\n\n\nTotal Nett Course Fee Payable\, incl. GST\n$162.00\nN.A.\n\n\nAvailable Funding if eligible for Mid-Career Enhanced Subsidy (MES)4\n$60.00\nN.A.\n\n\nTotal Nett Course Fee Payable\, incl. GST\, after MES\n$102.00\nN.A.\n\n\nAvailable Funding if eligible under Workfare Training Support (WTS)5\n$90.00\nN.A.\n\n\nTotal Nett Course Fee Payable\, incl. GST\, after WTS funding\n$72.00\nN.A.\n\n\n\n¹Singaporeans and Singapore PRs who are aged above 21 years old will be eligible for up to 80% SSG\nfunding. Absentee payroll may be claimable as well. \n²Companies need to log-in to www.skillsconnect.gov.sg for application of all SSG funding and subsidy \n³All SSG funding and subsidy are subjected to SSG’s prevailing corporate policies and final approval.\nCompanies and individuals are liable for the full course fee in the event that the SSG funding and subsidy are\nnot approved. \n⁴The SkillsFuture MES is for Singaporeans aged 40 years old and above. \n⁵WTS Funding is for Singaporeans who are aged 35 years old and above (or 13 years and above for\nPersons with Disabilities) earning a monthly income of not more than $2\,000.\n\n\n\n  \nPlease note that this course is organised and conducted by Shatec. 1 module consist of 4 lessons. Participants must complete all 4 lessons to receive a certification of completion. \nFor Registrations and Terms & Conditions\, please visit here. Or e-mail to:cet@shatec.sg to register or find out more. \n*Images are for reference only
URL:https://spoonful.sg/event/wsq-demonstrate-basic-dry-heat-cooking-methods-course-by-shatec-8/
LOCATION:Shatec\, SHATEC Campus 21 Bukit Batok Street 22\,\, 659589\, Singapore
CATEGORIES:Featured Singapore Culinary Events,Singapore Culinary Events
ATTACH;FMTTYPE=image/jpeg:https://spoonful.sg/wp-content/uploads/2018/08/baking_cropped.jpg
ORGANIZER;CN="shatec":MAILTO:cet@shatec.sg
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BEGIN:VEVENT
DTSTART;TZID=Asia/Singapore:20181027T103000
DTEND;TZID=Asia/Singapore:20181027T133000
DTSTAMP:20260517T232822
CREATED:20180927T044036Z
LAST-MODIFIED:20181025T071440Z
UID:6766-1540636200-1540647000@spoonful.sg
SUMMARY:Halloween Meringue & Fondant Class
DESCRIPTION:Halloween is just around the corner! Want to make some home-made confectioneries for your kids during trick or treat’in? Come join us in this fun-filled class to learn how to making some easy Jack ‘O Lanterns & Ghouls using meringue & fondant! \n[Note: This class is currently taught in the Japanese language. For English or private classes\, please email to info@alchemist.sg] \n  \nMeringue confectionery is a very popular choice among French patisseries and bakers. Made with mainly egg whites and sugar\, meringues are slightly sweet and crispy\, and it’s so volatile\, it can be shaped in various shapes and colors\, so it is perfect for a gift!\nMeringue and Fondant are gluten and dairy-free (*) \nFor our meringues\, we’ll be using high-grade eggs direct from Oita Prefecture\, Kyushu\, Japan. These eggs are fresh\, tasty and safe to be eaten raw! As far as we know\, they’re also used in Michelin starred restaurants. For the meringue technique\, we’ll be making the French meringue – the easiest among the 3 different kinds of meringue techniques. \n  \nProgram\n \n1) Our instructor will first demonstrate how to make a French meringue and pipe and shape them into Halloween themed icons. Participants will then whip the meringues themselves. (Parent & child will whip one portion). Using the leftover meringue\, we’ll then make lollipops shapes.  Next\, you’ll learn how to bake them to a crispy texture at low-temperature.\n2) While the meringue is baking\, we will shape the fondant (sugar paste) into ghouls and Jack ‘O Lanterns.\nFondant can be eaten as it is or used for decorations on cakes and cupcakes.\n3) Once the meringue is done and cooled\, we’ll add in facial features with icing\n4) Lastly\, we’ll prepare some packaging and wrappers so you can wrap your confectionery on the spot! \n  \nTakeaway \n\nGhouls & Jack ‘O Lanterns meringue (10pcs each)\nMeringue lollipops（Around 10pcs）\nGhouls & Jack ‘O Lanterns Fondant Around 8pcs）\nAbout 10 pieces of clear bags and seals for wrapping plus a Halloween-coloured ribbon\n\n  \nPlease bring along: \n\nChild’s apron（Adults’ aprons will be provided on loan）\nScissors and writing materials like a marker pen\nA large Tupperware container for the meringue\nA flat box for the fondant (so that the fondant and icing do not overlap in case they didn’t have enough time to dry.)\nTake away carrier bag for all the boxes\nIf you have a favourite piping nozzle\, please bring it along to use.  For this class\, we will be using round nozzles of 10 mm\, 8 mm\, 3 mm each\, and star shaped ones)\nSweater\, scarf or cardigan as the studio may get a bit cold.\n\n\n\n\n  Remarks:\n\n＊The recommended child’s age is 4 years old and above. Please check if us if your child is below 4.\n＊One adult paired with one child is ideal. If you wish to bring more than 1 child\, an individual child ticket at $10 is required. Ingredients provided will be the same amount as for one child.\n＊For hygiene and safety reasons\, please remove accessories such as rings and have your hair tied up if it is long.\n＊Although the ingredients in the confectionery do not contain any flour or dairy products\, they are manufactured in factories that handle flour and dairy products.  We’d like to urge participants with allergies to be mindful of this as Spoonful will not be responsible for any allergies attacks. \n\n＊There is a cafe with outdoor seating at the studio where you can have lunch and use if you need to take a break.\n\n\n\n\n  \n  \n  \n  \n  \n  \n  \n  \n  \n  \n  \n  \n  \n  \n  \n  \n  \n  \nABOUT INSTRUCTOR \n \n  \n  \n  \n  \n  \n  \n  \n  \n  \n  \nDuring her 10 years stay in Paris\, Yuki learned the art of Patisserie and traditional French cuisine cooking. She is a French national diploma “CAP (Certificat d’ Aptitude Professionnelle) Pâtissier” and also a Diploma of Sommelier holder. In her class\, attendees can learn French Pâtisserie and traditional French cuisine cooking techniques in simple\, easy to understand steps. Yuki now teaches pastry classes at Spoonful! \n*Images for reference only \nTERMS & CONDITIONS APPLY
URL:https://spoonful.sg/event/halloween-class-27oct/
LOCATION:Origins of Food\, One Farrer Hotel & Spa\, 1 Farrer Park Station Road\, 217562 Singapore Singapore\, Singapore\, 217562\, Singapore
CATEGORIES:Featured Spoonful Workshop Events,Spoonful Workshops
ATTACH;FMTTYPE=image/jpeg:https://spoonful.sg/wp-content/uploads/2018/09/Halloween-Meringue-Class-02_rev_hero.jpg
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