Become a Master Chef
Elevate Your Baking and Culinary Skills
Creative Culinaire International aims to spread the love of baking; both the act and its rewards. With a fully equipped commercial kitchen studio, we offer baking and cooking classes that cater to all skill levels from beginners to professionals.
As the only school in Singapore that offers both artisanal and leisure baking, we have been dedicated to raising the standard of bread and pastries education since 2006. Our mission is to equip and elevate the baking skills and techniques of both local and international students in artisanal baking. Our team and advisory board are made up of well established and internationally recognized F&B professionals and experts. Our students are equipped with not only full hands-on experience but also benefit from the instructors’ years of expertise in their selected courses.
Besides offering professional bakery courses, Creative Culinaire International also offers a series of cooking classes, as well as corporate services such as teambuilding activities, private events and classes. We have been offering F&B Consulting to top domestic and international bakeries, schools and working with various government agencies to launch the Baker4.0 initiatives in Singapore. Being proud of our diverse heritage and embracing local traditional favourites and flavours , we offer our students a unique and diverse range of baking and cooking classes from Local Favourite , Western, Asian to Modern Fusion cuisines.
Embark on your culinary journey with us now!
Upcoming Professional Courses
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Cooking Team Building Events
Since 2006, we have worked with more than 2800 organisations through our teambuilding events. Besides encouraging team building and developing team cohesiveness, our clients also had a great time cooking READ MORE
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Pockets of HappinessA collection of recipes and poemsBy Chef Judy Koh
Judy shares her secrets to baking and happiness in this cookbook that showcases her talents as a master baker and poet!
Learn to bake favourites like pandan cakes and many more local favourites in this cookbook
Chef Judy Koh, founder and Executive Chef of Creative Culinaire The School and Caffe Pralet for the past 13years, is respected locally and overseas as a celebrity chef, instructor, food columnist, consultant and judge at bakery and culinary competitions. Her passion and forte are in the creation and development of Asian and Western recipes and her ability to combine Asian and European techniques in bakery and food. Chef Judy has also done extensive research in food ingredients, developed recipes for several international food companies such as Fonterra, Anchor Foods, Nagase, and has published several recipe books.
A pastry chef by training and having curated his experience in hotels and bakeries, and as an instructor in a training institute in Malaysia, Chef Alvin is no stranger to sharing the secrets and joys of baking with his students, and strongly believes in the power of education in changing lives.
With over 7 years as a chef-instructor training students who are embarking on a career into the culinary scene, Chef Alvin is known to his students as a jovial and engaging instructor.
Chef Michael Koh is a respected gelato specialist in the industry with more than 15 years of expertise. Chef Michael is the owner of Pappito and also provides consultations for products ranging from coffee machines, gelato ingredients and F&B equipment. His passion for Italian traditions combined with his deep understanding of the Asian trends in pastry and gelato, consumer behaviour and lifestyle habits allow him to offer his students an in – depth knowledge of not only gelato skills but also other business aspects.
Chef Winnie Goh is currently the Executive Pastry Chef at Meritus Mandarin. Friendly, approachable and sincere, Chef Winnie is most willing to share the tricks of the trade with her students.
With over 30 years of working experience, Chef Winnie has worked in many hotels, both local and overseas (Hong Kong, Germany and Switzerland), most notably Shangri-La, Inter-Continental Hotel, Pan Pacific Hotel.
Coming from a long line of master bakers, Bäckermeister Thomas Biesewig has more than 30 years of baking experience under his belt, is a highly respected chef in the baking industry and has headed many notable bakeries and judged at multiple national competitions.
Calling Singapore his “second home”, Bäckermeister Biesewig is a familiar face with our students, and stops by Singapore to conduct masterclasses throughout the year.
Internationally Recognised F&B Experts
Cooking Tips & Recipes
Stay up-to-date with our new culinary recipes, news and cooking tips.
What Our Students Say
I took the 2-days Danish and Croissant class by Chef Jeremy. He was a fantastic teacher and shared many tips and knowledge with the class. We also brought home plenty of finished products�. It’s was a fantastic experience and I look forward to taking up more classes at Creative Culinaire.
Hi Ivine & Chef Judy.. I was in the class too… Yes I had an enjoyable time learning all the tips & technique shared by our lovely Chef. Yes the explaination was clear & Chef always ask us to feel happy while sculpting & decorating the cakes. Its a fun class. I had joined the Minion class too on Aug…
Thank you Chef Judy for your priceless advise of being a true Baker & always stay creative. Thank you for your well wishes on my Tiny Winny cake business…
I dont feel odd being the only Malay in the class… Everyone are friendly & helpful… 😍
Had a wonderful time learning the technique of wrapping a cake in fondant, drawing flowers using royal icing and moulding roses using gum paste. The instructor was very patient and the instructions given was very clear. The staff there were very friendly too. Will definitely enroll for more baking classes.
Attended a 4 Day Foundation Cake Baking and I really enjoy the baking class. Friends and family love those cakes that I bake some even wanted to place order with me.
Thanks Chef Judy & Alvin for being so patient in explaining and making it easy to follow.
Enjoyed Chef Judy sharing her experience, tips on baking and her jokes too.
Planning to go back to learn other type of cakes.
Staff Ms Donna was friendly too.
I had fun attending the art jelly injection. i thought i will never make a nice design. thanks to chef yuliana for her patience in teaching us the technics. its just that no certification was given. it would be nice to have certification just like other baking schools. but still i will try again next time 😊
My team had a great teambonding event at Creative, we get to cook and enjoy what was cooked, will be back again!
Visit Us: Tiong Bahru Estate
17 Eng Hoon Street #01-04 Eng Hoon Mansions Singapore 169767
Call us: +65 6324 1663
You may call everyday from 8am to 9pm and 8am to 6pm on Sunday
Email us: firstname.lastname@example.org
You may call everyday from 8am to 9pm and 8am to 6pm on Sunday