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A 3 or 5 day course taking you through the basics. This can be used as a refresher course or to establish a professional start for those just starting out.
– Knife skills – proper cutting techniques, care, storage, and selecting the best knife for the job
– Vegetables – identifying, cutting, preparing, and safe storage
– Cooking methods
– Making stocks and sauces
– Handling meat and poultry, cuts, prep, and safe storage
– Discuss vegetarian options and grain cookery
– Proper portions and plating techniques