Basic Skills Program
The 6 lessons can each be offered individually, or alternatively you can book and pay for the 6 lessons together, which will entitle you to a free ‘Speciality Class’ of your choice.
Our next Basic Skills Program starts on Thursday the 21st March 2019 from 6.00-10.00pm and will run for the next five weeks until the 2nd May (allowing for the ANZAC Day holiday)
Learn the basic skills of maintaining your knives, how to use them and practising the basic vegetable cuts. From these you will prepare a range of fresh stocks as a base for the soups and sauces you will prepare next lesson.
From the stocks prepared previously you will make a selection of base sauces and soups and learn various derivatives, which can change these into a classic masterpiece.
Learn the skills of cooking with water – boiling, blanching, poaching, steaming, pressure and sous vide (under vacuum) cooking. This will include mastering the equipment associated with each task.
Slow cooking methods of cookery include stewing, braising and roasting incorporating flavours from Morocco, the Middle East and Europe.
Grilling and frying are the most used methods of cookery in modern cuisine. Learn how to grill, shallow fry, stir fry, deep fry and BBQ to make a beautiful meal in minutes.
Get to know your oven – the principles of baking are essential for making good quality cakes and pastries. You will also learn how to cook delicate desserts such as souffles and custards in the oven.
If you choose to book the six consecutive Basic Skills Classes you will receive, free of charge, a voucher to attend any one of our scheduled Master classes/Speciality Unit Classes.
For more details on any of the courses listed above, please call or email Garry.