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.
Brisbane’s best cooking school is here! Vanilla Zulu is the place to come for cooking classes, corporate team building and special events.
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 use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, polici...
This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, polici...
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.
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