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Home » Culinary B - Intermediate » Chef In Training (Culinary) - Intermediate Weekday

Chef In Training (Culinary) - Intermediate Weekday

With more complex techniques, further your western culinary skills.


Duration: 3 hours/session

For: 8 sessions

Fees: $1,500.00

Chef: Randall Tailford

Alert! Not enough quantity is available!

Please select the date to view the modules.  Click on the modules to view the menu taught for the class.

Welcome to the next level of your culinary journey! The Intermediate module covers topics and recipes that are complex and require familiarity with basic culinary techniques.

Delving deeper into French cuisine, we will learn classical Charcuterie and learn to manage seafoods such as oysters and lobsters. Educate yourself on the specific temperatures and doneness of meats and understand the important factors that make a perfect omelette or pasta.

As a sequel, it is recommended that you attend Chef in Training Foundations. Intermediate is fast paced and demanding but the fruits of your labour are sweet and satisfying.

This 8 session course covers a range of culinary skills intended to help bridge the gap between the amateur home gourmand and the professional chef. For those who have some knowledge of cooking, Intermediate can be completed before Foundations.

Terms and Conditions:

Participants enrolled for the entire 8 sessions will receive the following Palate Sensations tool kit. This is a mandatory kit and is required for all class attendance. A refund of $200 will be given for those who already have this kit from attending previous chef in training sessions:

Personalized chef/'s jacket

Palate Sensations towel

Palate Sensations apron

A chef and paring knife

Palate Sensations reusable bag

For those taking individual sessions, the fees will be $195 nett per participant per session.

For those taking the entire module, the fees will be $1500 nett per participant for all 8 sessions.

Best enrolled as an entire module but you can also enroll for individual sessions.

An entire module is designated as 1 continuous intake and not different sessions from different in takes to make up 8 sessions.

There will be no make up session if you are not able to come to the confirmed session for whatever reason.

If you are not sure whether you can attend all 8 dates in that module, we suggest you sign up for individual sessions.

In the unlikely event that a scheduled session does not reach the minimum number required for the session or due to unforeseen exceptional circumstances, Palate Sensations reserves the right to change the date of or cancel the session. If that occurs, a refund of any payment will be offered/given minus any discounts (if applicable. The final fee calculation is subject to the discretion of Palate Sensations).

Palate Sensations does not guarantee the availability of any session (whether for adults or children, or as advertised on the Website or through any other means) until your booking is confirmed, and where applicable, the required session size is reached.

Day 1: Module 1 The Art of Fermentation

Kimchi

Sauerkraut

Preserved Lemon

Sourdough Levain Starter (to be used in Module 7)

Day 2: Module 2 Mastering Eggs

Eggs Benedict With Hollandaise Sauce

Quiche Lorraine (Bacon Quiche)

Scrambled Eggs With Smoked Salmon

Classic French Omelette

Day 3: Module 3 Charcuterie

Chicken Liver Mousse

Country Pork Terrine

Fresh Pork Garlic Sausages

Day 4: Module 4 Dry Pasta and Risotto Restaurant Style

Parmesan Risotto

Tagliatelle Carbonara

Rich Prawn Pasta

Day 5: Module 5 The Art of Roasting

Roast Chicken

Roasted Rack of Lamb with Herb Crust

Potato Dauphinoise

Porchetta

Day 6: Module 6 Shellfish and Crustacean

Shucking Oysters

Clams Mariniere

Seared Scallops With Beurre Blanc

Pan Seared Lobster With Shellfish Reduction

Day 7: Module 7 Bread

Sourdough Loaf and Baguette

Focaccia with Gremolata

Brioche Bun

Day 8: Module 8 Canapes and Celebration

Seared Tuna Tataki

Chicken Karaage With Spicy Mayo

Breaded Button Mushrooms

Blinis With Smoked Salmon

Thai Fish Cakes With Prawn

Vol Au Vents with Duxelle

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