Upon completion of the course you will have mastered basic kitchen skills in food preparation, cooking and presentation. You will be confident and competent in basic culinary skills that you will be encouraged to share. You will have a basic, practical knowledge of nutrition, healthier eating habits and improved kitchen hygiene awareness.
Techniques and tips are taught that maximize enjoyment and nutrition, whilst minimizing time and effort. The primary goal of our company is to introduce men to the joys and practicalities of cooking. You will live better and feel better by eating better.
The course provides:
* Skills necessary to provide good food, quickly, cheaply, with a minimum of effort
* The course dispels myths of the kitchen, and in a friendly atmosphere scuttles any reluctance to get cooking.
The course produces:
* Confidence for you to be versatile and creative
* Short cuts - producing great results quickly
* A practical appreciation for food.
The course includes:
* Cooking to save money
* Cooking for health
* Cooking for weight loss
* Cooking for vegetarians
* Seasonal cooking
* Shopping techniques
* Using kitchen appliances
* Safety in the kitchen.
* Lesson 2 - Eggs and Dairy:
- Asparagus and Poached Egg Salad with Tomato Bruscetta
- Wine Match - Sauvignon Blanc
- Recommended Wine: Secret Stone Sauvignon Blanc, Marlborough NZ.
- Pumpkin Frittata with Chorizo and Tomato Salad
- Wine Match - Chardonnay
- Recommended Wine: Coldstream Hills Chardonnay, Yarra Valley Vic.
Other ingredients: Sensational Cheese Platter, Fresh Bread, Fiji Water.
* Lesson 3 - Fruit and Vegetables:
Ingredients: Vietnamese Rice Paper Rolls with Noodles, Julienned Capsicum and Carrots and a Plum Dipping Sauce.
- Potato Gnocchi with Tuscan Ragout and Pancetta
- Wine Match - Semillon Sauvignon Blanc Blend
- Recommended Wine: Devil's Lair Fifth Leg White, WA.
- Lemon and Lime Tart with Double Cream
- Wine Match - Moscato
- Recommended Wine: Asti Riccadonna, Italy.
Other ingredients: Fresh Bread, Fiji Water.
* Lesson 4 - Rice and Pasta:
- Pumpkin Tortelli with Ricotta, Peas, Pinenuts and a Sage Burnt Butter Sauce
- Wine Match - Riesling
- Recommended Wine: Leo Buring Clare Valley Riesling, Clare Valley SA.
- Mushroom Risotto
- Wine Match - Aged Riesling or Semillon
- Recommended Wine: Penfolds Reserve Aged Riesling, Eden Valley SA.
Other ingredients: Orange and Moscato Jelly, Fresh Bread, Fiji Water.
* Lesson 5 - Meat, Game and Poultry:
- Kangaroo Salad, Grilled and Served with a Smoked Tomato and Chilli - Relish with Fresh Coriander
- Wine Match - Pinot Noir
- Recommended Wine: Coldstream Hills Pinot Noir, Yarra Valley Vic.
- Chicken Breast Baked in a Bag (Poulet en Papiotte) with mixed Mushroom and Lemon Thyme
- Wine Match - Chardonnay
- Recommended Wine: Sepelt 'Jaluka' Chardonnay, Central Victoria.
Other ingredients: Creme Caramel, Fresh Bread, Fiji Water.
* Lesson 6 - Seafood:
- Thai Squid Salad with Mint, Coriander, Cucumber and a Red Chilli Dressing
- Wine Match - Pinot Grigio
- Recommended Wine: Seppelt Pinot Gris, Drumborg Vic.
- Black Mussels in White Wine, Leek and Garlic Sauce with Pomme Frites
- Wine Match - Semillon
- Recommended Wine: Penfolds Adelaide Hills Semillon.
- Panna Cotta with Caramelised Apple and Cinnamon
- Wine Match - Dessert Wine
- Recommended Wine: Penfolds Reserve Bin Botrytis Riesling.
Other ingredients: Fresh Bread, Fiji Water.
Faculty Information:
* Patrick Southon - Chef and Introductory Course Presenter: Patrick Southon is a very talented and experienced chef. Currently teaching the future chefs of Sydney at East Sydney TAFE, Patrick brings wealth of knowledge and pearls of wisdom to the students clearly and without being intimidating. In his 20 year career, Patrick has (amongst other things) owned and operated the acclaimed Figs restaurant in Willoughby, as well as having experience in some of Sydney's best restaurants such as Milson's at Milson's Point and Bilson's in the city.
* Ben Dalton - Director: Ben has over 20 years' experience in the Wine, Food and Hospitality Industries. He founded the school with the aim of introducing to men the joy and satisfaction of cooking for friends and family. Ben's love of life comes from his desire to share his passion for food and wine with as many people as possible.
Other Activities:
We also offer students an opportunity to delve into the concepts introduced in our Introductory Course in more detail with our Single Units. These Units are offered on Saturday lunch and Monday evenings, and are open to any of our students that has completed our Introductory Course, or (usually at a minimum) our Lesson 1.
Facility Information:
Our courses are held at Sydney Secondary College - Blackwattle Bay Campus (formerly Glebe High School). There is plenty of free parking available in Taylor St Carpark.
Notes:
RRP $120 each lesson, reduced to just $99 per person per lesson all inclusive for a total of $495 instead of $600. Save $105!
Students receive:
* Tuition by qualified, experienced chefs
* Full Course notes
* Three Course meal, beer and wine in each lesson
* Wine/Food Matching Tutorial in each lesson.
Everything is included - notes, tuition, ingredients, wine, beer, Fiji Water - the lot.
N.B.: Students should attend Lesson 1 before starting our Course.
Also see Vacation Schools in:
Cooking schools
Australia and Oceania
Australia
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