Upgrade your meat cooking skills and save money by learning how to joint, bone, roll and stuff meat and poultry from a professional Chef with a passion for teaching.
During these sessions, you will develop techniques for preparing and cooking meat with an opportunity to discover:
Impress your guests by creating complete meat dishes such as stuffed Guinea Fowl with goats cheese wrapped in Parma ham Steamed in cling film served with Jus.
This course is taught by a professional Chef who has worked in a number of prestigious kitchens in this country and in Switzerland. He was Chef Saucier at the Savoy Hotel London and worked in the Chelsea Room restaurant at the Hyatt Carlton Tower which was awarded a Michelin star. His experiences include opening Rhinefield House Hotel in Brockenhurst as the Head Chef gaining acclaim from the good food guide. This tutor has taught chefs for a number of years and welcomes the opportunity to share his passion for food with people who wish to develop their culinary skills.
There is no formal assessment but the Chef will prepare and cook the dish and you can self-assess against the Chefs as well as your peers.
This is an adult evening class and has no formal qualification but you may wish to progress onto another of series of short courses that are running throughout the year.
No experience is required for this course which is open to all lovers of food of all abilities and dishes can be amended to suit the student's needs.
This is a fantastic opportunity to learn new skills and meet others who want to improve their cooking skills to work towards happy cooking.
This is an evening course with sessions one day a week from 5pm - 7.30pm.
The food will be ordered by the College and the total cost will be shared between participating students who are welcome to eat the food or take it home at the end of each session.
Please bring an apron, your favourite knives and containers to take food home in and do not forget your camera or smartphone so that you can capture the presentation.