Short Courses

Learn with the specialist centre for foods, tourism, hospitality and events.

Duration

54 hours

Schedule

For full date and times please refer to dates tab

Session 1: Sunday 29 July

Session 2: Sunday 5 August

Session 3: Saturday 25 August

Session 4: Sunday 26 August

Session 5: Sunday 9 Sept

Session 6: Sunday 23 Sept

Session 7: Sunday 7 Oct

Session 8: Sunday 21 Oct

Session 9: Sunday 28 Oct

What You Learn

Produce complex professional culinary dishes

Identifying and purchasing ingredients

Create classic and modern dishes

What You Get

Hands on Industry Training

Comprehensive Recipe Notes and certificate of completion

Professional tool kit

Materials to Bring

We provide all ingredients and tools used in class

Carry bag for transporting baked goods home

Pen for note taking

Dress Code

Participants are advised to wear flat, enclosed, rubber soled shoes for comfort and safety in the kitchens. To ensure food safety procedures are followed, long hair should be tied back and all unnecessary jewellery removed.

Date
Location
Places Remaining
Date Sunday, 29 Jul 10:00 AM to Sunday, 28 Oct 04:00 PM
Location
Angliss Restaurant, William Angliss Institute 550 Little Lonsdale Street, Melbourne VIC 3000, Australia
Places Remaining
10

YOU WANT THE HEAT!!! YOU CAN’T HANDLE THE HEAT!!!          

We use words like whisk, grill, garnish. We use these words as the backbone of a life spent creating something…       

Embark on a nine session culinary and sensory expedition through the heartland of epicure. Learn not only how to cook restaurant quality dishes, but also an appreciation of all things sensory; allow this course to evoke and interpret sensations as they are perceived by the senses of visual appeal, aroma, mouthfeel, texture, and taste.

This course will cover areas such as knife skills, weights, and measures, identifying and purchasing ingredients and using specialised kitchen equipment, in addition to producing complex, professional dishes.

In this hands on course you will create classic dishes from around the world, from mastering the art of making Tagines, Paella, Ramens, and Jambalaya to classic roast beef and Yorkshire puddings,

This course, consisting of nine sessions, incorporates, but is not limited to the following:

  • Stocks and sauces
  • Soups, canapes, starters, and appetisers
  • Farinaceous dishes, and pasta making
  • Cooking with delicacies of truffles, wagyu beef and lobster
  • Seafood, meat, game, and poultry
  • Bread, pastries, and desserts.

With a diverse range of restaurant quality dishes, this course will challenge and confront you but always satisfy and entertain.

Stretch your ability and expand your knowledge in all food areas, while you gain valuable skills that you will employ in your kitchen every day.

A must for the serious gourmand.

Take home all foods created in class.

A light lunch is provided for all participants in the class.

On completion of this class you will receive a certificate of attendance.

Please note enrolments will close 48 hours prior to the commencement of the class

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