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Chef In Training (Culinary): Advanced

Get a peek into the inner workings of a restaurant kitchen!


Duration: 4 hours/session

For: 8 sessions

Fees: $2,000.00

Chef: Ryan Lim

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.

Congratulations! You've finally gained some confidence in the kitchen and can whip up some delicious meals. But why stop there? It's time for you to take your skills to the next level. If you're eager to learn advanced western culinary techniques and get a peek into the inner workings of a restaurant kitchen, then this course is right up your alley. But this isn't just any old cooking course. We're talking about plating skills, garnishing techniques, and flavour combinations that will elevate your dishes to new heights. And if that's not enough, we'll even delve into the world of molecular gastronomy techniques, making cheese, stove smoking, deconstructed desserts, and so much more. Don't worry, we won't leave you hanging. We'll finish off with either a black box challenge or a restaurant simulation to put your newfound skills to the test. Are you ready to take on the culinary world? Let's do this!

It is recommended that you attend Chef in Training Foundations and Intermediate prior to these series of classes. Advanced level 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. 

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. 

Personalized chef's jacket

Palate Sensations towel

Palate Sensations apron

A chef and paring knife

For those taking individual sessions, the fees will be $260 nett per participant per session.

For those taking the entire module, the fees will be $2000 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.

Why it is important for plating - gel, caviar, emulsion 

Pan seared duck breast with fondant potatoes, grilled chicory, beetroot puree, duck jus & orange gel

Sous vide salmon, spinach & mushroom croquette,edamame mash with mustard emulsion

Canapes, Starters, Entree - Understanding individual ingredients used

Canapes

Charred prawn & mango roulade with avocado salsa puree

Garlic cream cheese, cucumber shells, puffed quinoa,sundried tomato

Starter

Hummus with crispy baked focaccia

Entree

Beef medallion wellington, celeriac puree, ice plant, blueberry béarnaise

Molecular Gastronomy Techniques: Spherification - Basic & reverse spherification

Pan seared cod with yuzu spheres, roasted cauliflower, polenta

Orange mint spheres, white chocolate foam with dried fruit powder

Make ricotta & buffalo mozzarella cheese. We will also make a vegan cheese as a contrast to the dairy flavours.

Caprese salad, tomato foam & basil caviar with balsamic reduction

Spinach & ricotta ravioli with beurre noisette

Vegan smoked gouda 

Techniques of Stove Smoking and Poaching

Stove smoked salmon, tomato polenta, poached asparagus with ginger beurre blanc

Poached chicken, proscuitto, mushroom, sauteed spinach & celeriac slaw with smoked rosemary glaze

Plated Desserts - Deconstructed

Tiramisu - coffee caviar, mascarpone mousse, dark chocolate shavings, micro sponge

Lemon curd tart - piped lemon curd, crumble, meringue shards

Focus on making flavoured oil, foam, gels & tuile

Scallop ceviche with chive foam & dill oil

Seared Foie Gras with passion fruit gel & sesame tuile

Restaurant Simulation 1.0 (REALTIME LUNCH SERVICE EXECUTION)

Students will either be paired up.

Each pair will plan and execute their own menu.

Execution of techniques & methods will be based on what they have learnt 

Courses consists of:

1 x Canape, 1 x Starter, 1 x Main Course and 1 x Dessert

OR

Mystery Box Challenge

A mystery box will be given with basic ingredients and proteins for each individual.

Students will be given a value of $20 per person to purchase extra ingredients on their own to enhance their dishes.

Courses consists of:

1 x Canape, 1 x Starter, 1 x Main Course and 1 x Dessert

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