Course Description The Short Course in International Cookery introduces the learner to the culinary field, where they will be immersed in a 360-degree overview of the modern kitchen- from various vegetable cuts, to an introduction to soups and sauces and classical cooking techniques used in international gastronomy. This course is administered by our highly-skilled Culinary Trainers and takes place within our advanced training kitchens. Learners may opt to enrol for the 10-day program over the holidays or choose the Saturdays-only option for those busy with school or work during the weekdays.
Course ObjectivesAt the end of the course, the learners will be equipped with the necessary skills and knowledge to comfortably:
a) Understand the kitchen environment; use of kitchen utensils and equipment
b) Prepare basic stocks and sauces; classical to modern
c) Prepare cold and hot appetizers
d) Execute main-course dishes comprising fish, seafood, poultry, vegetarian and other meat items