hosted by School of Wok
Open to all candidates who wish to learn the essential skills to step into the food trade. This course is based mainly around Oriental and Asian cuisine, however with a key focus on the core skills required to work in any kitchen around the world.
90 Hours over 3 weeks
Ideal for enthusiastic foodies, chalet hosts, new B&B owers, yacht crews, or just those interested in gaining essential kitchen skills to be able to work with food.
On the course you will learn dishes like the following menus: However, please note, these are just suggested menus and the dishes / recipes are subject to change depending on season and availability.
WEEK 1 - KNIFE SKILLS, BASIC TECHNIQUES & MISE EN PLACE
Day 1 - General Knife Skills & Food Safety - Vietnamese Summer Rolls, Sesame Daikon Salad, Mango & Prawn Salad, Bang Bang Chicken Salad
Day 2 - Knife Skills & Noodles - Prawn & Chive Wonton Soup, Hong Kong Style Noodles,Prawn Pad Thai, Singapore Fried Noodles, Black Bean Beef Hor Fun, Vietnamese Pho
Day 3 - Rice & Eggs - Japanese Mayo, Vietnamese Seafood Pancake, Nasic Goreng with Chicken Satay & Wok Fried Egg, Lotus Leaf Rice, Nasi Lemak (Coconut Rice, Malaysian Curry & Condiments)
Day 4 - Meat & Simple Butchery - Sichuan Chicken (Deboning Chicken Thighs), Chicken Jointing, BBQ Roast Pork, Crispy Roast Pork
Day 5 - Meat & Simple Butchery 2 - Lamb cutlets, Cantonese Roast Duck, Steak
WEEK 2 - AUTHENTIC ORIENTAL & ASIAN CUISINE
Day 6 - S.E.Asian Cuisine - Pad Thai, Thai Green Curry, Red 'Jungle' Duck Curry, Thai Spring Rolls, Som Tam Salad, Chilli Crab, Tamarind Fish Head Curry, Beef Rendang, Banh Mi
Day 7 - Authentic Chinese - Beggars Baby Chicken, Lettuce Wraps, Sweet & Sour Pork, Chinese Greens in Goji Berry Broth, Mapo Tofu
Day 8- Fish & Seafood - Filleting Fish, Steamed Scallops, Salt & Pepper Squid (Gutting squid), Drunken Prawns, Thai Style lemongrass mussels
Day 9 - Authentic Indian - Onion & Potato Pakoras, Handmade Kachoris, Malai Chicken Tikka, Traditiaonal Lamb Jalfriezi, Tamarind Chickpea Curry
Day 10 - Street - Steamed Bun sandwich with Slow Braised Quince Lamb, Pandan Chicken Skewers, Chilli & Lime Fish 'tacos', Wok Smoked BBQ RIbs, Indian Style Chaat
WEEK 3 - ASIAN PASTRIES & NEW TRENDY FLAVOURS
Day 11 - Alternative Desserts & Menu Planning - Beetroot Cocoa Nib Baos, 5 Spice Fool Proof Chocolate Fondant, Pandan leaf Choco Flan, Menu Planning for last day banquet Simple
Day 12 - Dim Sum - Siu Mai, Crispy Prawn Wontons, Jiaozi, Chickens Feet Demo, Steamed Bun Starter Dough
Day 13 - Dim Sum Day 2 - Har Gao, Chinese Puff Pastry - Egg Tarts, Steamed Sandwich buns, Traditional steamed pork buns
Day 14 - STUDENTS WILL BE CHALLENGED TO CREATE THE MENU FOR THE LAST DAY BANQUET