HOS94 Kitchen Skills I - The Art of Garde Manger & Knife Skills
Embrace the fundamental skills of cold food preparation and knife use. A main focus of the course will be proper techniques, use, and care of professional knives and tools. You will also develop the ground work for the entire Kitchen Skills series by learning ingredient identification, cold food flavor recognition and the fundamental production of the cold components of the kitchen. Discover how to create exquisite dressings, interesting plated salads and classical and fancy sandwiches using surprising ingredients. As well, you will learn about production and use of quality olive oils and vinegar in the modern kitchen and garnishes for modern salads. Every step along the way will include demonstrations and hands-on practice.Download a map with instructions to the O Building classrooms (PDF, 863 kb)
Hours: 12.00
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Section A - Sept 14 to 21, 2010 Tue & Thu, 6:00 pm - 10:00 pm Material fee of $50 plus GST due at time of registration. Fee: $245 Note: Payment not required for waitlist course enrollment. |
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Section AA - Sept 14 to 21, 2010 Tue & Thu, 6:00 pm - 10:00 pm Material fee of $50 plus GST due at time of registration. Fee: $245 Note: Payment not required for waitlist course enrollment. |
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Section B - Oct 26 to Nov 2, 2010 Tue & Thu, 6:00 pm - 10:00 pm Material fee of $50 plus GST due at time of registration. Fee: $245 |
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Section BB - Oct 26 to Nov 2, 2010 Tue & Thu, 6:00 pm - 10:00 pm Material fee of $50 plus GST due at time of registration. Fee: $245 |
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Section C - Jan 18 to 25, 2011 Tue & Thu, 6:00 pm - 10:00 pm Material fee of $50 plus GST due at time of registration. Fee: $245 |
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Section CC - Jan 18 to 25, 2011 Tue & Thu, 6:00 pm - 10:00 pm Material fee of $50 plus GST due at time of registration. Fee: $245 |