Culinary skills Level 2 Certificate programme

Cooking Classes | Chinese | Comprehensive Techniques | Dimsum | Indian or Pakistani | Japanese | Pan-Asian | South East Asian | Thai | Vietnamese

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hosted by School of Wok

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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

 

Have a query about this event? Contact School of Wok

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