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Course Outline

In the Beginning - two sessions
Part 1 - A and Part 1 - B
Topics covered:
• Basic stocks, sauces
• Correct knife handling
• Pasta making, fillings and sauces
• Meats – boning and preparing

Following completion of Part 1 A and B students can select from the many specialty lessons offered – ranging from Fish boning and preparation, two course menus, Breads, Sour Dough, Chocolate, Desserts

It is required that students undertake Part 1 A and B before proceeding to specialty hands on classes.

Course Outline
Two sessions


Part 1 - A and Part 1 - B
Topics covered:
• Basic stocks, sauces
• Proper knife handling
• Pasta making, fillings and sauces
• Meats – boning and preparing
Upon completion of the above Specialty hands on
classes of the students choice can be undertaken