Winter Stew & Casserole Workshop
In this workshop, students will learn slow cooking aromatic winter stews and casseroles dishes such as braised lamb shank Provencal, Veal Osso Bucco Milanaise, Beef Bourguignon, Vegetable Pie and a Fruity Stewed Dessert. At the end of the workshop, students will enjoy the stew and casserole prepared during the workshop.


In Term 2, 2010,
Winter Stew & Casserole Workshop (closed arrow menu 1)
Sunday 9am to 2pm Date: 6 June 2010 full
Course code: 1028F Teacher: Mr. L. Villoing
Cost $115.00 (1 session, including food prepared by students as part of this workshop practise)

In Term 3, 2010,
Winter Stew & Casserole Workshop (closed arrow menu 2)
Sunday 2.30pm to 7.30pm Date: 1st August 2010
Course code: 1038F 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.)
Workshop is 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 Winter Stew & Casserole 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.)