Meat Cookery, Canterbury College, Tuesday, 02. June 2020

This 5 week course will run on the following dates every Tuesday between 5.00pm – 7.30pm (Please report to reception by 4.45pm). Course fees are £62.50:
02 June 202009 June 202016 June 202023 June 202030 June 2020
No experience is required for this course which is open to all lovers of food of all abilities and dishes can be amended to suit the student's needs.
Please bring an apron, your favorite knives and containers to take food home in and do not forget your camera or smartphone so that you can capture the presentation.
During these sessions, you will develop techniques for preparing and cooking meat with an opportunity to discover:

Different cooking methods such as Sous Vide; pot roasting;
How to make a range of lovely sauces to accompany your dishes;
The process of stock reductions.

Impress your guests by creating complete meat dishes such as stuffed Guinea Fowl with goats cheese wrapped in Parma ham Steamed in cling film served with Jus.
This course is taught by a professional Chef who has worked in a number of prestigious kitchens in this country and in Switzerland. He was Chef Saucier at the Savoy Hotel London and worked in the Chelsea Room restaurant at the Hyatt Carlton Tower which was awarded a Michelin star. His experiences include opening Rhinefield House Hotel in Brockenhurst as the Head Chef gaining acclaim from the goof food guide. This tutor has taught chefs for a number of years and welcomes the opportunity to share his passion for food with people who wish to develop their culinary skills.

Please note that all courses will only run subject to minimum numbers being reached, making it viable to run.
The College has no refund policy. This does not affect your statutory rights to a refund within 14 days of purchase, and before the course commences.
Please submit, in writing, any requests for refunds.
The College reserves the right to cancel courses at any time. Please see our Fees Policy for more information.

Tuesday, 02. June 2020, Canterbury College, Meat Cookery

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