Chef In Training (Culinary) - Foundations Weekday

By Randall Tailford
Duration: 3 hours/session
For: 8 sessions
Price: S$1500.00

Immerse yourself into the world of Western cooking techniques over 8 sessions where you will explore recipes from different food categories. We will work on precision knife skills and exposure to the ingredients and culinary techniques that are common to us.

The Foundations level is ideal for people who have none or some prior experience to cooking. Comfortably paced, we aim to teach you technical skills rather than just recipes.

At the end of the Foundations Course you will have the ability to create dishes of restaurant quality and will impress your friends and family. If you would like to continue expanding your culinary horizons, we welcome you to the next level of excellence in the Chef in Training Intermediate Course.

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 previous classes:

Personalized chef's jacket
Palate Sensations towel
Palate Sensations apron
A chef and paring knife
Palate Sensations reusable bag

Best enrolled as a whole series but you can also enroll for individual classes.

Testimonial from a previous participant:
Chef in Training Foundations helped me to alleviate my confidence in cooking with various techniques. The skills taught in class can be applied to all various cuisines and are not limited to a specific culinary style. The Executive Chef was professional in his conduct and ensured that everyone in the class was up to speed regardless of skill and experience. I highly recommend this culinary school to those aspiring to be chefs or seeking to be more confident in their culinary skills. - Jack Chou

Knife sharpening, specific knives, knife skills on handling, and identifying common ingredients, safety in the kitchen, use of tools and equipment, food hygiene, "cooking with integrity - combining flavours".

Minestrone Soup
Creamy Mushroom Soup
Vegetable Stock
Learn how to make different types of salads and dressings.

Basic Mayonnaise
Classic Caesar Salad
Prawn And Avocado Salad with Vinaigrette Sauce
Classic Potato Bacon Salad
Debone chicken and learn different cooking methods like braising and pan searing.

Basic Chicken Stock
Coq Au Vin (Braised Chicken In Red Wine With Mushrooms)
Pan Seared Chicken Breast
Learn marination techniques and cooking methods with chicken based recipes.

Pan Roasted Lemon Oregano Chicken with Mashed Potatos and French beans
Honey Glazed Barbecued Wings with Harissa
Roulade of Chicken Thigh with Saute Corn and Peppers
Learn different cuts of beef and different cooking methods with beef based recipes

Beef Burger with Pomme Frites and Caramelised Onion
Seared Steak with Red Wine Jus
Hungarian Goulash
Learn how to fillet fish and different cooking methods with fish based recipes

Basic Fish Stock
Salmon Gravlax
Pan Seared Fish, Wilted Spinach, Glazed Carrots & Lemon Butter Sauce
Poisson En Papillote
Learn more techniques with fish and its trimmings and how to complement seafood with fish in these recipes

Breaded Salmon and Potato Cakes
Mediterranean Zuppa di Pesce - Clams & Fish Stew
Battered Calamari
Learn how to make fresh pasta and classic sauces.

Gnocchi With Pesto
Spinach And Ricotta Ravioli With Burnt Butter & Sage
Tagliatelle With Bolognaise Sauce