Week 1: Introduction to Knife Skills and Kitchen Basics – basic knife skills and techniques, and condiments. Week 2: Stocks, Sauces and Soups – Espagnole, Velouté, Béchamel, Hollandaise, Gazpacho and Vichyssoise. Week 3: Making Pasta – Spaetzle, spaghetti,...
Week 1: Cake Baking – three different sponge methods with three different fillings. Week 2: Cake Décor – icing, colouring, buttercream, and effects. Week 3: Royal Iced Vanilla Biscuits – cookie dough, icing, stencils, piping, flooding, and spraying. Week 4: The Art of...
