Our on-site deli exposes students to the practical side of a commercial venture, incorporating menu planning, scaled production and costing, budgets and controls.
DurationOur on-site deli exposes students to the practical side of a commercial venture, incorporating menu planning, scaled production and costing, budgets and controls.
Students work in various roles in turn and are exposed to traditional and modern techniques used in creating quality artisanal foods, such as preserving and hot and cold smoking.
Products such as pickles, jams, relishes and chutneys are produced and students are encouraged to experiment with new recipe development.
Cheese-making skills:
Charcuterie skills:
Our school motto is “Attitude is Everything!” and this is the work ethos that we instill in our students, which is one of the reasons our students are highly sought after by top chefs.
Our graduates are capable, confident young chefs who are practiced in their art and find success based on their can-do attitude.
In this half day workshop, you’ll create your very own yule log (or bûche de noël as the French say). You’ll bake the sponge, roll it, mix your icing and decorate it, to finally emerge with this decadent alternative to Christmas pudding.
Under the guidance of our master chef, you'll learn the essential skills you will only need to learn once when handling cakes & confectionery, fillings & flavourings, as well as relevant information for preparing the recipes.
Get All The Trade Secrets On How To Bake The Perfect Cake
Cake Decorating Classes are offered by Kelly Jayne’s Cake Boutique covering you need to know about baking and cake decoration.
We will teach you how to make french macarons the correct way, all ingredients supplied as well as refreshments during the course
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