Egg & Soufflé Workshop
In this workshop, students will learn many different ways such as scrambled, poached, cocotte, omelet… as well as making sweet and savory soufflé and a cold chocolate soufflé. The prepared meal will be enjoyed by students at end of the workshop.


In Term 2, 2010,
Egg & Soufflé Workshop (closed arrow menu 1)
Sunday 2.30pm to 7.30pm Date: 6th June 2010
Course code: 1028O Teacher: Mr. L. Villoing
Cost $115.00 (1 session, including food prepared by students as part of this workshop practise)


enrolment
To enrol into this workshop, you can simply give us a call or fill in the enrolment form. (More information on enrolment.)
Workshops are run subject to acquiring minimum numbers. Maximum number of students for this Workshop is 12.

what to bring
Students are asked to bring an apron, two tea towels, food containers (for taking food home) and wear full closed flat shoes.
Students will enjoy the eggs and soufflé at the end of the workshop.
Please feel free to bring a camera with you if you'd like to take photos of completed work. (We found many students were interested in taking photos of the food they made.)