Basics and Beyond
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.'
This course has no current classes. Please the waiting list.