Whether you’re new to the kitchen, or looking to expand your culinary knowledge, there is something in this course for you. Each week we’ll be taking a dish and breaking it down into a variety of elements to learn essential techniques and then their broader applications. This will include a variety of cuisines, methods and flavours to give you a greater scope of kitchen creations and the chance to experiment and adapt recipes to your own design.

Course Outline:

• Week One – Pastry, blind baking, lemon tart, risotto, arancini, coconut crumbed chicken
• Week Two – Pasta, béchamel sauce, beef ragout, ravioli, Caesar salad, croutons, dressing
• Week Three – Crème brulee, soufflé, panna cotta, crepes, Victoria sponge

Learning Outcome:

• Fundamental kitchen techniques involving moist and dry heat cooking methods
• Food hygiene and safety
• Kitchen time management
• To work individually and in a team

What to bring:

• Pen
• 2 large containers
• Kitchen thermometer
• Apron
• 2 tea towels
• Dish cloth
• 1 large and small knife (if desired)
• (each week you’ll be advised what to bring to the next session)

Safety First:

Please ensure you wear closed in shoes, long pants and ensure long hair is tied back.

About the Tutor:

'I’m currently studying a double degree in Medical Science at the University of Sydney with a lifelong obsession of cooking and experimenting in the kitchen. With years of commercial cookery experience and a great passion for teaching, I’m always delighted to meet new people and help develop their culinary skills.'