Duration of training – 8 weeks.

During the course, students will learn to cook 23 home and restaurant dishes from ten countries, choose the right foods and spices, handle cooking equipment and knives like a professional chef, improvise and substitute ingredients in recipes, and decorate dishes in restaurant style.

Course syllabus:

• Poultry – selection, storage, cutting, selection of spices and garnishes, cooking;
• soups and sauces – types of broths and making a variety of soups, proper cooking and serving sauces;
• dough – puff pastry, pizza dough, yeast dough, shortbread dough and other kinds, preparation of delicious and various kinds of pastries;
• fish – proper selection and storage, cutting, cooking and combination of sauces and garnishes;
• meat – popular gourmet beef and pork dishes;
• desserts – brownies, chocolate fondue, apple crumble.

Important!
Participants of the course will get bonus lessons from the chef on cooking of additional 14 author’s dishes.