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Home » NEW, Culinary B - Intermediate, French Cuisine » Chef In Training (Culinary) : Intermediate

Chef In Training (Culinary) : Intermediate

With more complex techniques, further your western culinary skills.


Duration: 4 hours/session

For: 8 sessions

Fees: $1,800.00

Chef: Ryan Lim

Alert! Not enough quantity is available!

UTAP Funding For Course Code C00032088

Under UTAP, NTUC union members enjoy 50% course fee support, capped at $250 or $500 (aged 40 years old and above).

Pay the full fees here and claim it back via your UTAP account.

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.

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Testimonial from a previous participant:

French cooking was alien to me until I joined the classes. I loved the experience and Francois was amazing. I'm thrilled to be able to call friends and family over for a French meal and receive compliments for the food. - Vaishali Cooper

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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

For those taking individual sessions, the fees will be $250 nett per participant per session.

For those taking the entire module, the fees will be $1800 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 intakes to make up 8 sessions.

We will need at least 48 hours notice if you cannot come to the class. There will be no make up class if it falls within 48 hours to the class date.

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.

Participants will only be issued with the Certificate of Achievement upon completion of all 8 sessions.

Day 1: Module 1 Sous Vide

62C eggs served with warm truffle capellini

Sous vide duck breast with cherry shallot compote and glaze

Sous vide beef sirloin with mushrooms and butternut puree 

Day 2: Module 3 Charcuterie

Chicken Liver Mousse

Country Pork Terrine

Fresh Pork Garlic Sausages

Day 3: Module 4 Pasta and Risotto Restaurant Style

Parmesan Risotto

Tagliatelle Carbonara

Prawn Pasta Aglio Olio

Fresh Gnocchi with Tomato Sauce

Day 4: Module 5 The Art of Roasting

Roast Chicken

Roasted Rack of Lamb with Herb Crust

Potato Dauphinoise

Porchetta

Day 5: Module 6 Shellfish and Crustacean

Shucking Oysters

Clams Mariniere

Seared Scallops With Beurre Blanc

Pan Seared Lobster With Shellfish Reduction

Day 6: Module 7 Vegetables

The difference between a vegetarian, vegan and jain diet

Peeling and scoring tomatoes

Method of cutting broccoli and cauliflower into florettes

Method of cutting capsicum with coring and julienne

The art of roasting capsicum

Recipes:

Ratatouille

Charred cauliflower steak with tomato coulis (vegan)

Stuffed capsicum with tomatoes, risoni, spinach, mozarella cheese (vegetarian)

Vegetable spanakopita (jain)

Day 7: Module 8 Restaurant Simulation or Black Box Challenge

This module is only open to those who have signed up for all 8 modules.

To celebrate the end of your Intermediate culinary journey, the chef, in consultation with the participants, will decide whether to either conduct a restaurant simulation or a black box challenge.

Restaurant simulation involves being a waiter, a chef and a diner. Each participant will invite a friend/family member to eat with them. In four teams (divided into canapes, entree, main and dessert), the participants will cook, plate and serve 1 dish per team to themselves and their invited friend/family member. Put everything they have learnt together and cook a menu worthy of a restaurant meal. 

Mystery Box Challenge involves participants either working individually or in small teams to put together a multi course meal for the chefs to critique. Putting together all that they have learnt, show off their culinary skills and creativity to woo the judges. 

A fitting end to a wonderful 8 weeks with us. Excited? I know we are! 

Day 8: Module 2 Mastering Eggs

Eggs Benedict With Hollandaise Sauce

Quiche Lorraine (Bacon Quiche)

Scrambled Eggs With Smoked Salmon

Classic French Omelette

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