Fruit Jam Making & Candies Intermediate Workshop by Taiwan Chef Instructor & Recipe Books Author Sandra Yu 

Description

Fruit Jam Making & Candies Workshop by Taiwan Chef Instructor & Recipe Books Author Sandra Yu 

果酱糖果进阶课程 – 台湾🇹🇼果酱女王与厨艺老师于美芮

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How is Jam made?

Jam is a product made from fruits cooked with sugar until Pectin releases and the mixture is thickened to a spreadable consistency.

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Fruit Jam Intermediate Workshop  

• Jam volume calculation
• Costing of making Jams
• Temperature changes in different types of granulated sugar
• The use of Pectin

• Tips on Storage, Commercial Sales & various jam combinations will be shared etc.

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1. Marmalade Orange Marmalade [Citrus Marmalade (Demo + Hand-On)]
2. Gelee Passion Fruit Jelly (Demo – Fruit without pulp)
3. Rose Petal Strawberry Jam (Flower Petal Jam Demo)
4. Strawberry Jam (Demo –  Syrup method)
5. Raspberry Soft Candy (Demo using Fruit puree)
6. Blueberry Marshmallow (Demo using Fruit juice)

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🗓️ Sun 28 Jan 2024

⏰  10 am – 6 pm / till finish

(Not SkillFuture Approved courses)

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Promo Hands-on Workshop Fees: SGD 360 / pax

Pre-requisite: Students must complete the Fruit Jam Beginner Workshop before attending the Fruit Jam Intermediate Workshop as the Fruit Jam Basic Making Theory will not be covered during the Intermediate Fruit Jam Making workshop.

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Special Bonus Recipes for Singapore Workshops: 2 Extra Floral Fruit Jam Recipes will be given & Instructor will explain the making of these extra recipes plus Bonus tips.

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果酱糖果进阶课程：

果酱的容量计算

果酱的成本计算

砂糖类的温度变化

果胶的运用

Marmalade柳橙果酱 (柑橘类果酱 示范+实作)

Gelee   百香果果冻 (无果肉果酱示范)

玫瑰花瓣草莓果酱 (花朵运用果酱示范)

草莓果酱 (冲糖法示范)

覆盆子 水果软糖 (果泥运用示范)

蓝莓   棉花糖  (果汁运用示范)

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新加坡课程：加码2个特别花果酱食谱， 老师会在课堂上口述做法， 窍门和该注意事项。

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Bio Sandra Yu  于美芮

Facebook Page / 脸书页 ：@果醬女王于美芮廚藝教室

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Chef Sandra has a wealth of impressive patisserie and cuisine worked in Paris with a few renowned F&B establishments like Eric Kayser Artisan Boulanger, The Ritz Paris’ premier pâtisserie and the famed tearoom and pâtisserie, Angelina Paris known for its Mont-Blanc dessert and hot chocolate.  After returning to Taiwan, she has worked in a number of 5-star hotel establishments and restaurants in Taipei as R&D Chef, guest Chef, F&B Consultant and Chef de Cuisine in pastries and Thai Cuisine, besides conducting workshops.

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Chef Sandra holds a Grand Diplôme de Cuisine et Pâtisserie (i.e. Diploma of Cuisine and Diploma of Pâtisserie) with Le Cordon Bleu France,

Graduated in French Patisserie from Escoffier School of Culinary Arts, The Ritz Paris

Completed professional courses in pastries with Bellouet Conseil in Paris.

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Chef Sandra is also the only one in Asia who won an award in 2018 Le Championnat Du Monde Professionnel 2018 De Beaupuy, a World Cup Fruit Jam / Confiture competition in France.

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★台湾相关学历2002年~2005年

中华民国谷类研究所，西点面包技能班毕业

日本和果子先修班两期

法国蓝带(Le Cordon Bleu )厨艺学院法式甜点与法式料理之大证书毕业 Grand Diplome蓝带厨艺大文凭课程。

2007年 巴黎丽池饭店艾斯考厨艺学院(ESCOFFIER)，法式甜点毕业。

2008年 法国专业甜点学院(Bellouet Conseil) 专业课程结业。

2009~2013年法国专业甜点学院Bellouet Conseil 专业课程结业。

(蛋糕、小点心、三明治、咸塔与马卡龙..等课程)

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★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

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★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

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经历

巴黎Eric Kayser面包店

巴黎丽池饭店The Ritz Paris 点心房

法国名店Angelina咖啡店

法式甜点 泰国料理 食谱作家

天成集团 台北花园饭店研发主厨

台北君品饭店 西厨师

新竹喜来登饭店泰国美食节 客座主厨

法式珠宝盒甜点面包店甜点师

金矿面包店面包师

台北凯撒饭店 西厨房

泰殿泰国餐酒馆行政主厨

美食交流协会法国主厨巡回秀翻译与协助

法国蓝带台北厨艺交流活动翻译与协助

台北 学学文创 等 全省厨艺教室教师

台湾西拉雅风景管理处 温泉旅馆业 法式甜点 指导老师

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Minimum Age: 13 years & Above

 

Register / Enquire through Sharon HP: 9688 2777 (Whatsapp).

**Please read our Terms and Conditions before you proceed to register for the class.

 

Registration Process

1. Kindly confirm with Sharon via WhatsApp at +65-9688 2777 if there are still available seats for the workshop before proceeding with the online registration.
2. Complete the registration online by clicking “Add to Cart”, followed by “View Cart”, then “Proceed to Checkout”. Complete your particulars & add remarks in the section “Order Notes (optional)” eg Workshop Date / Time (if more than 1 option is available), Account Holder Name (if different from the name you registered for the class) and your Friend’s name & hp number if you are signing up for others.
3. Please make Payment via Paynow / Paylah / Bank Transfer etc. with remarks during transfer your Name (if your account holder name is different from the name you registered for the class), Order number & Class Date.
4. Important Step: Whatsapp Sharon at +6596882777 with a screenshot of payment receipt & Online Order # and advise participant’s mobile number (if you are making payment on behalf of others).
5. Once payment & payment receipt has been sent, your booking is confirmed and we will reserve a seat(s) for you.
6. Two days before the workshop, we will send out reminder WhatsApp messages, address, map, directions & a list of things to take note of to all paid participants.