hosted by School of Wok
The Oriental Culinary Institute sets its prestige in the heart of London's Covent Garden and is accessible by all forms of transport within the capital city. The courses are currently run from Jeremy Pang's flagship cookery school, School of Wok on 61 Chandos Place, WC2N 4HG. The school is kitted out with state of the art kitchens and is an ideal place to come and learn in a relaxed yet professional environment.
LEVEL 2 AWARD PROGRAMME OVERVIEW
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.
- Mondays & Tuesdays 6pm - 9.30pm
- This course is splited in two terms:
Term 1: 12th Jan - 17th March
Easter Break: 23rd March - 7th April
Term 2: 13th April - 5th May
- 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 and mise en place
General Knife Skills & Food Safety - Vietnamese Summer Rolls, Sesame Daikon Salad, Mango & Prawn Salad, Bang Bang Chicken Salad
Knife Skills & Noodles - Prawn & Chive Wonton Soup, Hong Kong Style Noodles,Prawn Pad Thai, Singapore Fried Noodles, Black Bean Beef Hor Fun, Vietnamese Pho
Rice & Eggs - Japanese Mayo, Vietnamese Seafood Pancake, Nasi Goreng with Chicken Satay & Wok Fried Egg, Lotus Leaf Rice, Nasi Lemak (Coconut Rice, Malaysian Curry & Condiments)
Meat & Simple Butchery - Sichuan Chicken (Deboning Chicken Thighs), Chicken Jointing, BBQ Roast Pork, Crispy Roast Pork
Meat & Simple Butchery 2 - Lamb cutlets, Cantonese Roast Duck, Steak
Week 2 – Authentic Oriental and Asian Cuisine.
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
Authentic Chinese - Beggars Baby Chicken, Lettuce Wraps, Sweet & Sour Pork, Chinese Greens in Goji Berry Broth, Mapo Tofu
Fish & Seafood - Filleting Fish, Steamed Scallops, Salt & Pepper Squid (Gutting squid), Drunken Prawns, Thai Style lemongrass mussels
Authentic Indian - Onion & Potato Pakoras, Handmade Kachoris, Malai Chicken Tikka, Traditiaonal Lamb Jalfriezi, Tamarind Chickpea Curry
Street food- 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 and flours
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
Dim Sum - Siu Mai, Crispy Prawn Wontons, Jiaozi, Chickens Feet Demo, Steamed Bun Starter Dough
Dim Sum Day 2 - Har Gao, Chinese Puff Pastry - Egg Tarts, Steamed Sandwich buns, Traditional steamed pork buns