Presently, all classes do not require prior baking experience. However, do note that the instructor will only demonstrate key steps of the recipe. If you are not familiar with basic steps like sieving flour, you can highlight to the instructor. She will either show you or ask the more regular & experienced participant(s) to show you if time is tight.
And if it does require prior baking experience, i will state it in the workshop details with skill-level needed.
Yes, all classes are conducted in English; unless stated otherwise. While Shinni can speak some mandarin, it will not be fair to other English speaking attendees unless it is a private class just for you.
Some classes do use powder gelatine while others not. Thus, it would be good to email to firstname.lastname@example.org for further enquiry. Presently, all our classes are Halal-friendly - we do not use alcohol or pork; unless stated otherwise.
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Classes are hands-on & working in teams, and the classes are mainly for adults; unless stated otherwise in the workshop details. Hands-on class include washing so you can use it for the next recipe.
Since you are working in teams (typically team size of 2 to 4 depending on overall class size), some of the baking procedures will use shared equipments such as mixer. The rest of the procedures will be performed individually.
And the instructor will perform demonstration on key steps of the recipe - so this is not a full demonstration class. However, if you are not familiar with any other steps, you can highlight to the instructor to teach you.
Class size is typically around eight participants; unless stated otherwise. Smaller class size provides a more conducive learning environment as well as more intimate guidance from the teacher. Duration of class is typically 3 to 3.5hours. But classes like BUNdle of JOY & Yummy Buns is 4 hours and Picnic Girl Fondant Cake is 5 hours. You can also see the class duration in the schedule calendar.
Some of the key benefits are:
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We're sorry to share that we don't teach tofu cheesecakes. Other than that, we teach almost anything that we know.
A general guide of the class format:
Most of the BakinCalf classes are hands-on with guidance from the teacher and demonstrations on essential steps; unless stated otherwise in the workshop details. Our class format's intent is for students to learn more recipes as well as more hands-on practise. This is important so that the teacher can guide and correct you during the class. So, you are encouraged to ask the teacher if you have queries.
Therefore, there is a trade-off between learning more recipes & having more practise vs full demonstration with less recipes within the same class session period; since time is finite. We chose the former because we think it will help students learn the most.
Usually, you work in group of 2 to 5 (typically 4). And yes, you do have to do washing, measuring, etc... during the workshop.
Important: Each class format may varies a little. And we may introduce some classes with more demo but less recipes if we think it suits the teaching objective and recipes to be taught. For specific class format, refer to the individual class details for more info. If you have further queries regarding the class format, you can write to email@example.com to clarify.
You should bring the following items when attending BakinCalf workshop: