Practical Master Cooking Class
Like the Master chef show but can't get the recipes right? We will get the recipes working for you.In this class we will teach you to cook a selection of recipes from Master chef, showing you all the ‘tricks of the trade’ (or dirty little tricks if you want to call it) on how to make the recipes work to perfection. At the end of each class (week 2 to 9), you will take home some lovely dishes to wow your family or friends.
You will prepare a selection of first course, soup, mains course (including meat, poultry, fish), side dishes as well as a few desserts.
Like on Master chef, ‘pressure time’ will be applied to complete the recipes on time and with high standards, come and book into this class to become your own Master Cooking Chef!
In Term 1, 2012,
Practical Master Cooking Class (
menu 1)
Wednesdays (afternoon) 2.30pm to 4.45pm
Starting: 1st February 2012
Course code: 1213E Teacher: Mr. L. Villoing
Cost $300 (9 sessions, including a 4-course sweet meal in the first session)
Practical Master Cooking Class (
menu 1)Wednesdays (afternoon) 2.30pm to 4.45pm
Starting: 1st February 2012
Course code: 1213E Teacher: Mr. L. Villoing
Cost $300 (9 sessions, including a 4-course sweet meal in the first session)
In Term 2, 2012,
Practical Master Cooking Class ( menu 1)
Mondays (afternoon) 2.30pm to 4.45pm
Starting: 30th April 2012
Course code: 1221E Teacher: Mr. L. Villoing
Cost $300 (9 sessions, including a 4-course sweet meal in the first session)
Practical Master Cooking Class (
menu 1)Mondays (afternoon) 2.30pm to 4.45pm
Starting: 30th April 2012
Course code: 1221E Teacher: Mr. L. Villoing
Cost $300 (9 sessions, including a 4-course sweet meal in the first session)
enrolment
To enrol into this class, you can simply enrol yourself online with our secure website, give us a call or fill in the enrolment form (printed version). (More information on enrolment.)Classes are run subject to acquiring minimum numbers. Maximum number of students per class is 8.
what to bring
For the first session, simply come to the class with empty stomach. A five-course meal will be served at the conclusion of the cooking demonstration (first week). From second week onwards, students are required to bring an apron, two tea towels, food containers and fresh ingredients (ingredient list will be provided weekly).
