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).
DurationStudents 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).
We will teach a range of kitchen skills throughout the duration of course, each student will also receive information on a range of topics including kitchen hygiene, shopping, menu balancing,... and more.
Each week students will learn to cook an assortment of easy and tasty dishes to be taken home. After attending this class, students will feel more confident in their own kitchens.
This class is designed for those with little or almost no cooking knowledge or experience.
We are a small independent business located in inner west suburb of Sydney.
Paris International Cooking School was established in 1988 in London. In 1990, we started teaching cooking in Sydney Australia. We have been in current Stanmore premises since January 2000.
Local and visiting chefs present classes at our Cooking School which can be demonstration-only; hands-on; and often a combination of both. We use domestic appliances and equipment you would have in your own home so you can recreate these dishes for your friends and family.
The aim is for students to enjoy their time in the kitchen and enjoy cooking as a creative activity rather than a chore. Students take home dinner most weeks and sometimes dessert.
Our cookery course can prepare you to be supervisor or team leader in the kitchen. You’ll gain the skills and confidence to operate independently or with limited guidance from others and use discretion to solve non-routine problems.
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.
This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen.
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