Fruit Jam Making Comprehensive Beginner Workshop by Taiwan Chef Instructor & Recipe Books Author Sandra Yu
$350.00
Fruit Jam Making Comprehensive Beginner Workshop By Taiwan Chef Instructor & Recipe Books Author Sandra Yu 于美芮
果酱初级课程 – 台湾🇹🇼果酱女王与厨艺老师于美芮
。
🗓️ TBA
⏰ 9.30 am – 5.30 pm / till finish
Not SkillFuture Approved courses
Promo Hands-on Workshop Fees: SGD 350 / pax
Special Offer : Students who register early for this workshop will be entitled to purchase a quality copper pot (26 cm diameter x 26.5 cm height) from France at a special promo price of SGD 120 (best pot for jam and candy making and temp control). Excludes Shipping costs
▶ Private Workshop Option (On Request / Advance Notice): 10 pax (subject to Studio & Instructor’s availability)
**Please read our Terms and Conditions before you proceed to register for the class.
Description
Fruit Jam Making Comprehensive Beginner Workshop by Taiwan Chef Instructor & Recipe Books Author Sandra Yu
果酱详尽初级班 – 台湾🇹🇼果酱女王与厨艺老师于美芮
。
How is Fruit Jam made?
Fruit Jam is a product made from fruits cooked with sugar until Pectin releases and the mixture is thickened to a spreadable consistency.
.
Fruit Jam Making Comprehensive Beginner Workshop
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- Hands-On on natural Pectin / use of Fruit Peel
- Learning different types of sugar and their temperature
- Canning and Sterilisation Techniques
- Various Methods of Sterilisation
- Classification and Differences of common Jams
- Selection of different jars
- Theories behind Fruit Jam making
- Instructor will demonstrate various types of Jams using local fruits that is in season
.
- Vanilla Apple Jam, Orange Jam (Hands-On)
- Compote Apple and Celery Puree (Demo)
- Pectin Apple Natural Pectin making (Demo)
- Syrup De Fruit Sliced Kiwi fruit in syrup (Demo)
- Confiture Vanilla Apple Jam (Demo)
6. Blueberry Jam + Apple Jam (Double Layered Jam Demo)
7. Pineapple Jam (Demo without Pectin)
.
果酱详尽初级班 – 果酱女王于美芮
- 自制 天然果胶 /果皮的运用
- 砂糖的种类与温度判断
- 装罐与消毒技巧
- 不同罐子的挑选
- 消毒的各种方法
- 常见果酱的分类与不同
- 导师以当地当季水果为主示范 多种类型 果酱
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- 香草苹果果酱、柳橙果酱(实作)
- Compote 苹果芹菜果泥 示范
- Pectin 苹果天然果胶制作 示范
- Syrup de fruit 糖渍奇异果片 示范
- Confiture 香草苹果果酱 示范
- 蓝莓果酱+苹果果酱(双层果酱示范)
- 凤梨果酱(无果胶示范)
.
🗓️ TBA
⏰ 9.30 am – 5.30 pm / till finish
(Not SkillFuture Approved courses)
.
Promo Hands-on Workshop Fees: SGD 350 / pax
Special Offer : Students who register early for this workshop will be entitled to purchase a quality copper pot (26 cm diameter x 26.5 cm height) from France at a special promo price of SGD 120 (best pot for jam and candy making and temp control). Excludes Shipping costs
.
Bio Sandra Yu 于美芮
Facebook Page / 脸书页 ：@果醬女王于美芮廚藝教室
。
★台灣相關學歷2002年~2005年
Certification from Taiwan 2002-2005
中華民國穀類研究所，西點麵包技能班畢業 Republic of China -China Grain Products Research and Development Institute,Pastry and Bread Courses
日本和果子先修班兩期 Japanese wagashi Certification
2007年 巴黎麗池飯店旗下的廚藝學院，艾斯考廚藝學院(ESCOFFIER)，法式甜點畢業。
2007 Graduated in French dessert from ESCOFFIER, the culinary school of the Ritz Paris.
2008年 法國專業甜點學院Bellouet Conseil 專業課程結業。
2008 Completion of the professional course at Bellouet Conseil, France
2009~2013年法國專業甜點學院Bellouet Conseil 專業課程結業。
(蛋糕、小點心、三明治、鹹塔與馬卡龍..等課程)
(2009~2013 Completion of the professional course at Bellouet Conseil, the French professional confectionery school. (Cakes, petit fours, sandwiches, savory tarts and macarons… etc.)
。
★泰国相关学历 2013年6-12月 2013
泰国曼谷 学习泰式皇家料理与皇式甜点
Bangkok Thai Cooking Academy Chef Courses 泰国厨艺学院主厨课程毕业
UFM Baking&Cooking School Thai Cooking Courses & Thai Royal Dessert Courses泰国UFM厨艺学校 泰式料理与皇家甜点结业
Wandee Culinary School Traditional Thai Cooking / Professional Basic and Advance Course泰国Wandee厨艺学校 传统泰国菜 专业班毕业
MLP Dinakara The Royal Exquisite Thai Cooking School Thai Advanced Course 泰国皇家精致料理学校 泰国进阶班结业。
。
★修业课程
Blue Elephant Royal Thai Cuisine Bangkok蓝象厨艺学校
Mandarin Oriental Cooking School东方文华厨艺学校
Silom Cooking School Thailand西隆厨艺学校泰国
Naj Thai Cooking School NAJ皇室餐厅附设厨艺学校
Amita Thai Cooking Class阿米塔传统厨艺学校
Sompong Original Thai Cooking School珊蓬传统厨艺学校
Thai Cooking Academy泰国厨艺学校
The Royal Kitchen Bangkok皇家厨房厨艺学校曼谷
