Sunday Morning Workshops

9am to 2pm

31 January
Cold Canapés Workshop
Cold Canapés WorkshopLearn 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: 1018C Teacher: Mr. L. Villoing

7 February
Macaron & Choux Workshop new
Choux and Macaron WorkshopRight now, macaron are very popular in France, and are sold in almost every Patisserie and served in Salon de Thé. In this workshop students will be introduced to the history of the Macaron, and will learn how to make a selection of those tasty little cakes (from simple recipes to more elaborate ones, including US styled macaroon). Besides macaron, we also teach one of the difficult French recipes: Choux Pastry in sweet and savoury versions. All will be enjoyed during a meal at the end of class, and leftover can be taken home by students.
Workshop code: 1018D Teacher: Mr. L. Villoing

14 February
Sushi & Sashimi Workshop new
Let's have sushi and sashimi party. You will learn how to prepare sashimi and how to make various type of sushi. We will learn Nigiri and nori roll (hosomaki and futomaki). We will also make an easy black sesame ice cream.
Workshop code: 1018F Teacher: Ms. Y. Takeuchi

7 March
Chocolate Workshop (1 space left)
Chocolate WorkshopThis 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.
More detail about this workshop.
Workshop code: 1018G Teacher: Mr. L. Villoing
14 March
Hot Canapés Workshop
Hot Canapés WorkshopLearn 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: 1018H Teacher: Mr. L. Villoing

21 March
Cupcake & Madeleine Workshop
Cupcake and Madeleine WorkshopDuring the course of this workshop, we will explore four main methods of making cupcakes (creamed, whisked, all-in-one, muffins style) as well as teaching you the technique for making French Madeleine, Queen Cakes, Spanish, and Japanese Cupcakes and more.
We will also practice icing those cupcakes with piping techniques, garnishing and presenting them beautifully. Come and enjoy this workshop, there will be plenty cupcakes to taste and also to take home at the end of the class.
More detail about this workshop.
Workshop code: 1018I Teacher: Mr. L. Villoing

28 March
Petit Fours Workshop
Petit Fours WorkshopLearn 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: 1018J Teacher: Mr. L. Villoing



Sunday Afternoon Workshops

2.30pm to 7.30pm

24 January (2.30pm - 8pm)
Knife Skills Workshop (new timeslot)
Knife Skills WorkshopIn 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.
More detail about this workshop.
Workshop code: 1018K Teacher: Mr. L. Villoing

31 January (2.30pm - 8pm)
Knife Skills Workshop (2 places left)
Knife Skills WorkshopIn 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.
More detail about this workshop.
Workshop code: 1018L Teacher: Mr. L. Villoing

7 February
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.
More detail about this workshop.
Workshop code: 1018M Teacher: Mr. L. Villoing

28 February (4pm - 9pm)
Cake Decorating for Easter Workshop
Learn how to prepare a perfectly decorated cake for Easter in mind. All ingredients and equipments are provided by the teacher (but bring your own cake (up to 7-inch in diameter and 4-inch in height)). We will also teach how to make a selection of sugar flowers and more.
More detail about this workshop.
Workshop code: 1018O Teacher: Ms. L. Secombe

7 March (2.30pm - 8pm)
Knife Skills Workshop (full, sorry)
Knife Skills WorkshopIn 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.
More detail about this workshop.
Workshop code: 1018P Teacher: Mr. L. Villoing
14 March
BBQ & Marinade Workshop
BBQ and Marinade WorkshopIn 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.
More detail about this workshop.
Workshop code: 1018Q Teacher: Mr. L. Villoing

21 March
French Easter Cooking Workshop
Learn to prepare a selection of courses as French prepare in their house at Easter time, from Earthy Soup to Salmon Coulibiac and roasted Lamb with sides dishes as well as the traditional Easter Cake and homemade truffles. All will be consumed during the meal at the end of class and plenty to take home also.
Workshop code: 1018R Teacher: Mr. L. Villoing

28 March (2.30pm - 8pm)
Knife Skills Workshop (1 place left)
Knife Skills WorkshopIn 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.
More detail about this workshop.
Workshop code: 1018S Teacher: Mr. L. Villoing

11 April (2.30pm - 8pm)
Knife Skills Workshop (new timeslot)
Knife Skills WorkshopIn 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.
More detail about this workshop.
Workshop code: 1018T Teacher: Mr. L. Villoing



All workshops (except Knife Skills Workhsop) cost $115 each unless advertised otherwise. Knife Skills Workshop costs $125 per student and it runs until (about) 8pm.
All workshops will be served with morning tea or afternoon tea to get started.

Special offer:
Book three cocktail party workshops (Cold Canapés 1018C, Hot Canapés 1018H and Petit Fours 1018J Workshops) for $315 (saving $30).