Basic of Cooking Class, Paris International Cooking School, Sydney

Basic of Cooking Class

Students will learn basics of cookery in this “easier” cooking class. Through out the 8-week course, we will explore different cooking methods (such as baking, roasting, shallow-frying, boiling... etc) and food style (such as French, Italian, English... etc). We will teach a range of kitchen skills throughout the duration of course, each student will also receive information on a range of topics including kitchen hygiene, shopping, menu balancing,... and more. Each week students will learn to cook an assortment of easy and tasty dishes to be taken home. After attending this class, students will feel more confident in their own kitchens.

This class is designed for those with little or almost no cooking knowledge or experience.

We have two menu sets (sets of recipes) for this class:

Basic of Cooking Class Menu 1:
week 1:
(cooking demonstration and 5-course meal)
Green Pea Soup
Leg of Chicken Provençal
Niçoise Ratatouille
Mashed Potato with Capsicum & Ham
Apple and Pear Crumble and Fresh Custard

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Green Pea Soup
Leg of Chicken Provençal
Niçoise Ratatouille

week 3:
Hungarian Goulash
Mashed Potato
Apple and Pear Crumble with Custard

week 4:
Spaghetti Napolitaine Sauce
Poached EggFlorentine Style
Baked Rice Pudding

week 5:
Stuffed Roast Chicken
Roast Parsnips
Roast Potatoes

week 6:
Welsh Rarebit
Grill Filet of Perch Meuniere Stlye
Grilled Tomato and Mushrooms

week 7:
Coleslaw Salad
Ham and Cheese Omelet
Sautéed Style Potatoes

week 8:
“Toad in a Hole”
Baked Jacket Potatoes and Chive Cream
French Style Baked Apple Tart

Basic of Cooking Class Menu 2:
week 1:
(cooking demonstration and 5-course meal)
Potato and Leek Soup
Chicken à la king vol au vent
Saffron oven baked rice
Sautéed zucchini provençal
Baked apple ‘Bonne Femme’

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Potato and Leek Soup
Chicken à la king vol au vent
Saffron oven baked rice

week 3:
Sautéed zucchini provençal
Beef and mushrooms pie
Baked apple ‘Bonne Femme’

week 4:
Scramble eggs with ham and asparagus
Vegetable strudels
Boulangere style potatoes

week 5:
Roasted leg of lamb rosemary gravy
Roasted potatoes and pumpkins
Bread and butter pudding

week 6:
Croque Monsieur
Grill perch or gemfish fillet with lemon butter sauce
Fennel or celery provençal

week 7:
Russian style cold salad
Mushrooms omelet
Gratin potatoes

week 8:
Braised sausages in gravy sauce
Garlic mashed potatoes
Fondant chocolate cake

We also offer Express & Tasty Cooking Class suitable for beginners.

We have two sets of menus for this course. We rotate different sets of menus (recipes) each term. For full list of menus, please refer to this Menu Listing page

enrolment

To enrol into this class, you can simply enrol yourself online with our secure website, give us a call or fill in the enrolment form (printed version). (More information on enrolment.)
Classes are run subject to acquiring minimum numbers. Maximum number of students for this Class is 6.

what to bring

For the first session, simply come to the class with empty stomach. A five-course meal will be served at the conclusion of the cooking demonstration. From second week onwards, students are required to bring an apron, two tea towels, food containers and fresh ingredients (detailed list will be provided weekly).

(Photo by Antony S.)

Basic of Cooking Class

Cooking for Beginners