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, tagliatelle, ravioli, tortellini, cannelloni, and rice noodles.
Week 4: Rice, Grains, and Legumes – Quinoa, risotto, Couscous, Bulgur, Lentils, Millet, and Polenta.
Week 5: Prepare and Cook Vegetables and Plant Proteins – Au gratin, Tempura, battered, baked, and more.
Week 6: Fish and Shellfish – salmon, stuffed fish, Moules marinière, and prawns.
Week 7: Poultry and Game Birds – cordon bleu, duck, liver pâté, and ostrich.
Week 8 & 9: Meat Part 1 and 2 (Beef, Lamb, and Pork) – Beef wellington, roulades, stroganoff, and more.