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.