TOP 10 PROFESSIONAL CULINARY ARTS CLASSES IN SYDNEY, AUSTRALIA

Master Basics Soups to Create Your Own Soup Recipes. Learn to master 15 different types of Soups.

Our 4 week Adult Cooking Course, is suitable for the absolute beginner and avid intermediate cooks alike.  It is perfect for those starting out in the kitchen to those who enjoy cooking every night of the week.

A little bit of science, a little bit of magic, 100% fun and deliciousness. In this 3 hours class, we will investigate and explain the chemical reasons behind the transformation of ingredients to bring you and your guests new and innovative dining experiences.

Students will learn basics of cookery in this “easier” cooking class. Through out the 8-week course, we will explore different cooking methods (such as baking, roasting, shallow-frying, boiling... etc) and food style (such as French, Italian, English... etc).

These small group classes are inclusive and fun. The aim is for students to enjoy their time in the kitchen and enjoy cooking as a creative activity rather than a chore.

This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

Organising the kitchen to operate smoothly requires thorough understanding of the components of the catering control cycle, as well as how each part has to be understood, planned and executed. Having this understanding will help you to ensure consistency and ability to meet allocated budgets.

This qualification reflects the role of commercial cooks who use a wide range of cookery skills. They use discretion and judgement and have a sound knowledge of kitchen operations.

This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen.

If you have a passion for food and learning then study this course which will prepare you for an exciting career such as a head chef or sous chef in a growing demand-driven hospitality establishment anywhere in the world.

This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen.