Sunday Morning Workshops

9am to 2pm

26 October
Mushrooms Cooking Workshop
In this workshop, students will learn how to cook fresh and dry mushrooms, including cultivated, field, wild, Asian, and other types of mushrooms. All recipes (from first course to dessert) have mushrooms as ingredient.
Workshop code: 4088B Teacher: Mr. L. Villoing

2 November
Ice Cream & Sorbets Workshop
In this workshop, students will learn how to make a selection of sorbets, ice creams, and gelato. A selection of fruit and berries as well as crème anglaise. Some of the completed ice cream, sorbets and gelato will be tasted during the workshop, the rest will be taken home by students.
Workshop code: 4088C Teacher: Mr. L. Villoing

9 November
Chocolate Workshop
This workshop will teach students to cook with a selection of different chocolates (dark, milk, white) while preparing a selection of cakes, petit fours, cream, truffles and much more (all new recipes!) All prepared chocolate are to be enjoyed during lunch (or taken home) at the end of the workshop.
Workshop code: 4088D Teacher: Mr. L. Villoing

16 November
BBQ & Marinade Workshop
In this workshop, students will learn how to prepare a selection of marinades for meat, fish, vegetable and fruit. We will also show students how to use different part of the BBQ for cooking a selection of food. All prepared food will be enjoyed by students at the conclusion of the workshop.
Workshop code: 4088F Teacher: Mr. L. Villoing

23 November
French Christmas Workshop
In this workshop, students will learn how to prepare and cook a traditional Christmas meal as in France. Menu includes a soup, white pudding, stuffed Christmas turkey, side dishes and traditional Bûche de Noël. All prepared food will be enjoyed by students at the conclusion of the workshop.
Workshop code: 4088G Teacher: Mr. L. Villoing

31 November
Christmas Cake Decorating Workshop
Learn how to prepare a perfectly decorated cake with Christmas in mind. All ingredients and equipments are provided by the teacher (but bring your own cake and board). We will also teach how to make a selection of sugar flowers and more.
Workshop code: 4088H Teacher: Mrs. G. Petty

7 December
Maltese Workshop
In this workshop, students will learn how to prepare and cook a traditional Maltese meal. Maltese food is big ‘melting pot’ of Italian, English, French and North African cooking. Recipes reflect these different ethnics. All prepared food will be enjoyed by students at the conclusion of the workshop.
Workshop code: 4088I Teacher: Mr. L. Villoing

14 December
Greek Islands Workshop
Student will learn to prepare a meal as served in traditionally prepared and served throughout some of the Greek Islands. Menu includes Corfu Bean Soup, Aegean Seafood Pies, Crete Lamb in Philo Pastry, Cycladic Potatoes Salad, Mikonos Style Salad and sweet Kos Lemon Style Syrup Tart. All will be enjoyed at the conclusion of the workshop and left over taken home by students.
Workshop code: 4088J Teacher: Mr. L. Villoing

21 December
Pâtés and Terrines Workshop
In this special full day workshop, students will learn to prepare about 15 different Pâté's & Terrines including a Country Style Pork Pâté, Rillette specialty of the city of Le Mans, Duck & Pistachio Terrine, Rabbit and Artichokes Terrine, Potatoes Tourte, Subric of Vegetables, Bavarian Cream Enrubanné, Exotic Fruit Terrine in Champagne Jelly, Salmon & Perch Fish Terrine, Potatoes Terrine, Oeuf in Aspic Jelly and a lot more. Some will be eaten during lunch, others tasted for dinner and a lot will be taken home at the conclusion of the day. ($190.00 for this full day workshop.) More detail about this workshop.
Workshop code: 4088K+T Teacher: Mr. L. Villoing



Sunday Afternoon Workshops

2.30pm to 7.30pm

26 October
Knife Skills Workshop
In this workshop, students get taught how to use knives like professional chefs. Learn to cut Julienne, Brunoise, Macedoine, turning of potatoes, food garnishes (tomato roses, radish flowers, apple birds, and more ...), cutting chicken, filleting fish, and fruit preparation and segmenting. A six-course meal will be cooked as part of knife skill practicing.
arrow More detail about this workshop.
Workshop code: 4088L Teacher: Mr. L. Villoing

2 November
Cold Canapés Workshop
Learn to prepare a selection of 10 different cold canapés. Cold canapés include Crostini, Vol-au-Vent, Croustade, mini skewers, tartlet, vegetable cups, spoon Canapés, and lots more. Learn how to present those like in first class hotel. Bring your camara! (This is part of Cocktail Party Workshop. This workshop can be booked individually.)
Workshop code: 4088M Teacher: Mr. L. Villoing

9 November
Fish & Seafood Workshop
In this workshop, students will learn how to select fillet bone, prepare and cook a selection of fish and seafood. A 5-course fish meal will be served as part of the workshop practise. We will also prepare strawberry tartlets for dessert. (No fish in the dessert!)
Workshop code: 4088N Teacher: Mr. L. Villoing

16 November
Hot Canapés Workshop
Learn to prepare a selection of 10 different hot canapés. Hot canapés include mini quiche, mini pizzeta, mini choux, mini muffins, mini croissants, mini devil's, straw pastries and lots more. Learn how to present those like in high class hotel. Bring your camara! (This is part of Cocktail Party Workshop. This workshop can be booked individually.)
Workshop code: 4088O Teacher: Mr. L. Villoing

23 November
Ice Cream & Sorbets Workshop
In this workshop, students will learn how to make a selection of sorbets, ice creams, and gelato. A selection of fruit and berries as well as crème anglaise. Some of the completed ice cream, sorbets and gelato will be tasted during the workshop, the rest will be taken home by students.
Workshop code: 4088P Teacher: Mr. L. Villoing

31 November
Wine & Cheese Workshop
(workshop description coming) (This workshop starts at 4.30pm, $65)
Workshop code: 4088Q Teacher: Mr. R. Goodey

cost: $65
7 December
Petit Fours Workshop
Learn to prepare a selection of 10 different petit fours & chocolates. Petit Fours include sweet tartlet, mini choux, chocolate truffles, mini fruit skewers, marzipan fruits, mini brownies, mini almondine and lots more. Learn how to present those like in first class hotel. Bring your camara! (This is part of Cocktail Party Workshop. This workshop can be booked individually.) More detail about this workshop.
Workshop code: 4088R Teacher: Mr. L. Villoing

14 December
Knife Skills Workshop
In this workshop, students get taught how to use knives like professional chefs. Learn to cut Julienne, Brunoise, Macedoine, turning of potatoes, food garnishes (tomato roses, radish flowers, apple birds, and more ...), cutting chicken, filleting fish, and fruit preparation and segmenting. A six-course meal will be cooked as part of knife skill practicing.
arrow More detail about this workshop.
Workshop code: 4088S Teacher: Mr. L. Villoing

21 December
Pâtés and Terrines Workshop
In this special full day workshop, students will learn to prepare about 15 different Pâté's & Terrines including a Country Style Pork Pâté, Rillette specialty of the city of Le Mans, Duck & Pistachio Terrine, Rabbit and Artichokes Terrine, Potatoes Tourte, Subric of Vegetables, Bavarian Cream Enrubanné, Exotic Fruit Terrine in Champagne Jelly, Salmon & Perch Fish Terrine, Potatoes Terrine, Oeuf in Aspic Jelly and a lot more. Some will be eaten during lunch, others tasted for dinner and a lot will be taken home at the conclusion of the day. ($190.00 for this full day workshop.) More detail about this workshop.
Workshop code: 4088K+T Teacher: Mr. L. Villoing



All workshops cost $99 each unless advertised otherwise.
All workshops will be served with morning tea or afternoon tea to get started.

Special offer:
Book three cocktail party workshops (Cold Canapés 4088M, Hot Canapés 4088O and Petit Fours 4088R Workshops) for $275 (saving $22).