Stock & Sauce Workshop
Like all our other Cooking Classes and Workshops, this workshop is fully practical (hands-on). Students are fully involved in this workshop. We don't ask you to just watch the demonstration, prepared to get your hands messy! (Okay, not that messy)
Stock & Sauce Workshop (
menu 1)
In Term 1, 2012,
Sunday 9am - 2pm Date: 25th March 2012
Course code: 1218Y Teacher: Mr. L. Villoing
Cost $135.00 (1 session, including morning tea and all ingredients needed to prepare all stocks and sauces by students as part of this workshop practise)
Sunday 9am - 2pm Date: 25th March 2012
Course code: 1218Y Teacher: Mr. L. Villoing
Cost $135.00 (1 session, including morning tea and all ingredients needed to prepare all stocks and sauces by students as part of this workshop practise)
enrolment
To enrol into this workshop, 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 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 food 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 to take photos of the food they made.)
