For a broad course that addresses the fundamental concepts, skills, and techniques involved in basic cookery, our 23-day hands-on Cooking Series course will ground you with culinary techniques, sanitation and safety practices, as well as teach you recipes from all over the world. Cook with confidence—learn how to work your pans, expand your knowledge with advanced cooking styles, and dabble in a little bit of dessert making. This program is suitable for those who want to pursue a culinary education or explore the career options available in the food and beverage industry. This program is suitable for those seeking experience in restaurants or hotels, as well as for aspiring restaurateurs who envision putting up their own food enterprises in the future. Course Syllabus:
  • General Standard and Food Sanitation
  • Pan–Fry and Deep Fry
  • Custard, Mousse, and Souffle
  • Steaming
  • Basic Mise En Place and Stocks
  • Submersion
  • Basic Cakes and Cake Decorating
  • Breads
  • Sauces
  • Combination- Braising and Stewing
  • Soups
  • Quick Breads
  • Starch Cookery (Potatoes)
  • Starch Cookery (Pasta, Grains, Legumes)
  • Cookies, Bars and Tarts
  • Grilling and Broiling
  • Eggs and Breakfast Cookery
  • Roasting and Baking
  • Garde Manger
  • Saute and Stir Fry


AUGUST 14,2017-SEPTEMBER 30,2017
OCTOBER 16,2017-DECEMBER 9,2017
3:00 p.m.-9:00 p.m