Paris International Cooking School

List of Menus

You will find our list of recipes (menus) in this page for our 8-week Cooking Class(es).

Basic of Cooking suitable for beginners
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


European Cooking
European Cooking Menu 1:
week 1:
(cooking demonstration and 5-course meal)
Cream of carrot Crécy
Beef Grand-Veneur style
Spinach subric
Chateau potatoes
Suzette pancakes

week 2: (France)
(from week 2, student will cook themselves and take the cooked food home.)
Cream of carrot Crécy
Beef Grand-Veneur style
Chateau potatoes

week 3: (France)
Rack of lamb Provençal
Spinach subric
Suzette pancakes

week 4: (Italy)
Minestrone soup
Veal Osso-Bucco
Milanese rice

week 5: (Greece)
Island style moussaka
Greek salad
Light lemon mousse

week 6: (Sweden)
Salmon mousse
Pork steak with prune sauce
Brown sugar potatoes

week 7: (Hungary)
Traditional Goulash
Apple and celery salad
Dobos torte

week 8: (Netherlands)
Baby chicken with fruit compote
Sweet red cabbage
Almond cake


European Cooking Menu 2:
week 1:
(cooking demonstration and 5-course meal)
Cultivateur Soup
Breast of Chicken Dijonnaise
Faggot of French Beans
Dauphinoise Gratin Potatoes
Chocolate Mousse

week 2: (France)
(from week 2, student will cook themselves and take the cooked food home.)
Cultivateur Soup
Breast of Chicken Dijonnaise
Dauphinoise Gratin Potatoes

week 3: (France)
Veal Escallop Diana Style
Faggot of French Beans
Chocolate Mousse

week 4: (Spain)
Gazpacho Soup
Braised Liver in Red Wine Sauce
Fried Spanish Style Potatoes

week 5: (Great Britain)
Fisherman Pie
Minted peas
Bread and Butter Pudding

week 6: (Russia)
Beetroot and Cabbage Soup (Bortch)
Chicken Kiev
Cauliflower with Beetroot Mayonnaise

week 7: (Switzerland)
Green Onions Soup
Cheese and Onions Flan
Sauerkraut and Grapes Salad

week 8: (Malta)
Seafood Salad
Octopus in Red Wine Sauce
Broccolis with Horseradish Cream Sauce

European Cooking Menu 3:
week 1:
(cooking demonstration and 5-course meal)
French style onions soup
Rack of lamb Provençal style
Sauteed courgettes Provençal
Noisette roasted potatoes
Pithivier almond cake

week 2: (France)
(from week 2, student will cook themselves and take the cooked food home.)
Rack of lamb Provençal style
Zucchini Provençal
Pithivier almond cake

week 3: (France)
French style onions soup
Chicken with garlic and sage jus
Noisette roasted potatoes

week 4: (Spain)
Spanish paella
Saffron peas rice
Chocolate mousse Valencia style

week 5: (Austria)
Fresh peas soup
Vienese veal escalope
Mushrooms in sour cream sauce

week 6: (Belgium)
Loin of pork steak with apples sauce
Brussels sprout Mornay sauce
Almond and cheese tarte

week 7: (Denmark)
Poach salmon with dill sauce
Potatoes and fennel
Red fruits pudding

week 8: (Greece)
Taramasalata (fish roe puree)
Stifado (braised beef)
Green beans in tomato sauce

European Cooking Menu 4:
week 1:
(cooking demonstration and 5-course meal)
Hot Vychissoise soup
Venison steak with peppered sauce
Boulangere style potato
Zucchini Provencal
Chocolate fondant cake

week 2: (France)
(from week 2, student will cook themselves and take the cooked food home.)
Hot Vychissoise soup
Venison steak with peppered sauce
Boulangere potato

week 3: (France)
Fresh herbs and cheese frittatas
Zucchini Provençal style
Chocolate fondant cake with cream anglaise

week 4: (Ireland)
Irish Stew
Colcannon potatoes
Strawberries trifle

week 5: (Cyprus)
Cheese and spinach triangles
Chicken baked in lemon sauce
Tzatzikis salad

week 6: (Luxembourg)
Luxembourg style (river) fish soup
Boiled potatoes with parsley sauce
Bread and orange pudding

week 7: (Russia)
Blinis with smoked fish and horseradish cream (Estonia/Ukraine)
Beef Stroganoff (Estonia/Russia)
Strawberries Romanoff (Ukraine)

week 8: (Portugal)
Braised partridge (or chicken) in red wine
Saffron baked rice with peas
Custard tartlets (or flan) (Madeira)



Express & Tasty Cooking suitable for beginners
Express & Tasty Cooking Menu 1:
week 1:
(cooking demonstration and 5-course meal)
Chicken & Sweet Corn Soup
Pork Fillet with Peanut Sauce
Buttered Almond Brussels Sprouts
Creamy Mashed Potatoes
Pineapple Upside-Down Cake

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Chicken & Sweet Corn Soup
Pork Fillet with Peanut Sauce
Creamy Mashed Potatoes

week 3:
Scramble Eggs with Smoked Salmon
Buttered Almond Brussels Sprouts
Pineapple Upside-Down Cake

week 4:
Mushrooms and Chicken Kedgeree
Glazed Zucchini with Mixed Herbs
Strawberries Romanoff

week 5:
Cucumber and Mint Salad
Tagliatelle Pasta Carbonnara Style
Cheese Cassata

week 6:
Quick Tomato Quiche
Garden Salad with Lemon Dressing
Cherries Jubilées

week 7:
Avocado with Mozzarella Cheese and Mustard Dressing
Spaghetti Marinara
Almond Tartlets

week 8:
Express Tomato Soup
Smoked Haddock with Lemon Butter
Baby Potatoes with Fresh Herbs


Express & Tasty Cooking Menu 2:
week 1:
(cooking demonstration and 5-course meal)
Asparagus Cream Soup
Creole Chicken
Creole Baked Rice with Capsicum
Pine Nuts Sautéed Broccolis
Panna Cotta Cream with Fruit Compote

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Asparagus Cream Soup
Creole Chicken
Creole Baked Rice with Capsicum

week 3:
Blue Cheese Sirloin Steak
Pine Nuts Sautéed Broccolis
Panna Cotta Cream with Fruit Compote

week 4:
Tuscan Style Sausages
Bow Tie Pasta with Olive Oil
Blueberry Gateau

week 5:
Catalane Lamb Steak
Oven Baked Rice with Saffron
Apple Claffoutis Cake

week 6:
Tomato and Bocconcini Salad with Fresh Basil Dressing
Beef Steak Pizzaola
Zucchini Umberto Style

week 7:
Beef and Cashew Stir Fry
Thai Style Fragrant Rice
Coconut and Lemon Grass Custard Cream

week 8:
Algerian Country Salad
Fish and Seafood Parisian Style
Strawberry and Cream Tartlets



French Patisserie (Pastry) Class

French Patisserie Menu 1:

week 1:
(cooking demonstration and 4-course sweet meal)
Gâteau Fraisier
Vanilla Crème Brulée
Peach Melba Style
"Allumette" Crystalisée

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Gâteau Fraisier
Vanilla Crème Brulée
"Allumette" Crystalisée

week 3:
Peach Melba Style
Pears Bourdaloue Tarte
French Style Friands

week 4:
Paris Brest Gâteau
Mangoes Bavarian Crème
Chausson aux Pommes

week 5:
Oeufs à la Reine (Queen Style Eggs)
'Berrichone' Style Flan (Cream Cheese Tart)
Mirliton Petit Fours

week 6:
Cendrillon Cake
Puit d'Amour
Coconut Rocher

week 7:
Moka Gâteau
Andalusian Rice Pudding
White Chocolate Truffles

week 8:
Gateaux Batavia
Lemon Macaron de Paris
Almond Petit Fours


French Patisserie Menu 2:

week 1:
(cooking demonstration and 4-course sweet meal)
Gâteau Opéra from Paris
Black Cherries Claffoutis
Coconut Cream Custard from French Polynesia
Celebration Chocolate Truffles with Roasted Nuts

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Black Cherries Claffoutis
Coconut Cream Custard from French Polynesia
Celebration Chocolate Truffles with Roasted Nuts

week 3:
Gâteau Opéra from Paris
‘Briffaut’ Style Charante Brioche
Brittany Butter Biscuits

week 4:
Grand-Marnier and Mandarins Gâteau
Baked Bananas Creole Style
Spice Nuts Palmiers Petit Fours

week 5:
Périgord Hazelnut and Honey Cake
Blueberries Tartlet from Lorraine
Strawberries Grand-Marnier

week 6:
‘Delicious’ Cake with Red Berries Coulis
Chocolate Éclairs
Cream Cheese and Passion Fruit Heart Chocolate

week 7:
Crepes Suzette Style
Milk Chocolate Mousse
Raspberry Macaron de Paris

week 8:
Coffee Baked Custard Cream
Piece Montée ‘Croquembouche’ (French Wedding Cake)
Caramelized Oranges

French Patisserie Menu 3:

week 1:
(cooking demonstration and 4-course sweet meal)
Lime Cream Brulée
Coconut ‘Antilles’ Style Cake
Strawberries Tartlets
Icy Chocolate and Pecan Nuts Truffles

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Lime Cream Brulée
Coconut ‘Antilles’ Style Cake
Icy Chocolate and Pecan Nuts Truffles

week 3:
Strawberries Tartlets
Apricot ‘Mousseline’
Chocolate Filo Triangles

week 4:
Rhubarb and Apples Upside Down Cake
Chocolate Crépes
Coffee Madeleine of Commercy

week 5:
Far Breton
Raspberries Charlotte
Mini Cream ‘Swans’

week 6:
Dark Chocolate and Pine Nuts Tart or Tartlets
Orange Macaron de Paris
Orange and almonds Petit Fours

week 7:
‘Imperatrice Eugenie’ Rice Pudding Cake
Apples Claffoutis
Chocolate Dipped Strawberries

week 8:
Burgundy Style Cream Cheese and Honey Tartlets
Sabayon of Fresh Fruits and Sorbet
Mini Chocolate Truffles Cakes


French Patisserie Menu 4:

week 1:
(cooking demonstration and 4-course sweet meal)
Rhubarb & Chocolate Crumble
Altesse Coffee & Nougat Cake
Hazelnut White Chocolate Truffles
Apricot Claffoutis

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Altesse Coffee & Nougat Cake
Apricot Claffoutis
Hazelnut White Chocolate Truffles

week 3:
Rhubarb & Chocolate Crumble
Pineapple & Coconut Cold Soufflé
Melba Tartlet Petit Fours

week 4:
Grenoble Style Walnut Cake
Crêpes Mirette
Vienna Madeleine

week 5:
Carlos Almond Cake
Apricot Condé Style
Chocolate Macaroons

week 6:
Dartois Almond Cake
Romaine Charlotte
Progrès Petit Fours

week 7:
Chocolate Marquise
Sour Cream and Mix Berries Tartlets
Biarritz Petit Fours

week 8:
Caramel Pears Cake
Banana Bavarian Pudding
Hermits Petit Fours


French Patisserie Menu 5:

week 1:
(cooking demonstration and 4-course sweet meal)
Bande de Tarte aux Pommes (Apple Tart)
Gateau Montmorancy
Strawberries Bavarois
Macaron de Paris au Chocolat

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Bande de Tarte aux Pommes (Apple Tart)
Strawberries Bavarois
Macaron de Paris au Chocolat

week 3:
Gâteau Montmorancy
Rocher Congolais
Almond Crêpes

week 4:
Two Chocolate Charlotte
Parisian Flan
Sarthe Sablé

week 5:
Coffee Dacquoise Cake
Rice au Lait & Citrus
Madeleine au Chocolat

week 6:
Alexandra Cake
Choclate Crème Brulée
Almond Allumette

week 7:
Gâteau Marbré
Coffee Soft Caramel
Choux au Caramel

week 8:
Strawberries Mille-Feuille
Coffee Ile Flottante
Comtesse Petit Fours


French Patisserie Menu 6:

week 1:
(cooking demonstration and 4-course sweet meal)
Pot de Crème à la Pistache (Pistachio Custard)
Macaron de Nancy
Choux au Café (Coffee Custard Choux à la Crème)
Moulded Milk and Praliné Chocolate

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Pot de Crème à la Pistache (Pistachio Custard)
Macaron de Nancy
Moulded Milk and Praliné Chocolate

week 3:
Choux au Café (Coffee Custard Choux à la Crème)
Hazelnut Financier Cake
Apple Crêpe with Maple Syrup

week 4:
Tarte Choco-Poire (Pear Chocolate Tart)
Banana Mille Feuille
Chestnut Mont Blanc Mousse

week 5:
Rose Petal Crème Brûlée
Normandy Pear Cake (Beurré Normand aux Poire)
Pineapple Gaspacho with Red Berry

week 6:
Croustillant au Chocolat Amer (Crispy Bitter Chocolate Cake)
Lime & Mint Bavarois Cream
Macoron de Paris with Light Strawberry Butter Cream

week 7:
Mango Clafoutis
Red Berry Charlotte
Chocolate and Cinnamon Cookies

week 8:
Crème Caramel with Orange Zest
Rice Pudding with Two Chocolates
Rhubarb and Tarragon Muffin Cake


French Patisserie Menu 7:

week 1:
(cooking demonstration and 4-course sweet meal)
Cherry Bourdaloue French Style Tart
Praliné Hazelnut Bavarian Cream
Coffee Stanmorois Cookies 
Milk Chocolate and Orange Heart Chocolate

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Cherry Bourdaloue French Style Tart
Praliné Hazelnut Bavarian Cream
Coffee Stanmorois Cookies

week 3:
Lemon and Apricot Ring Cake
Palet au Beurre and Lavender
Milk Chocolate and Orange Heart Chocolate

week 4:
Banana and Chocolate Cake
Riz au Lait à l'Orange
Pistachio Macaron with White Chocolate and Honey Ganache

week 5:
Froufrous Framboise-coco (Coconut and Raspberry mini-cake)
Semolina and Orange Rhubarb Cake
Crêpes Façon Grand-Mère

week 6:
Roasted Pineapple Charlotte with Strawberry Coulis 
Violet Cream Brulée with Crystallised Violet Flowers
Green Tea and Honey Madeleine

week 7:
Mango ‘Mirroir’ Cake
Lemon Lingot Meringué
Peppermint Chocolate Truffles

week 8:
Chocolate Eclairon 
(Eclairs filled with Macaron Chocolat) 
Fruit and Jelly Sparkling Terrine


French Patisserie Menu 8:

week 1:
(cooking demonstration and 4-course sweet meal)
Tarte Chocolat-Pistache
Crème Caramel
After-Eight Macarons
Torsade Canelle

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Tarte Chocolat-Pistcahe
Crème Caramel
Torsade Canelle

week 3:
Upside Down Pears and Pine Nut Cake
Rose Petals Cream Bavarois
After-Eight Macarons

week 4:
Orange and Chocolate Ganache Cake
Raspberry Mirroir Cake
White Chocolate and Pistachio Heart Chocolate

week 5:
Charlotte Façon Tiramisu
Violet and Lemon Cupcake
Petit Gateaux Mars Bar aux Céréale

week 6:
Yogurt and Blueberries Cake
Chouquette
Milk Chocolate and Coffee Truffles

week 7:
Feuilletés Frangipane Rhubarb
Pumpkin and Date Cake
Sucette au Chocolat au Lait

week 8:
Walnut and Figue (Fig) Caramel Tart
Dark Chocolate and Bananas Mini Cake
Milk Chocolate & Caramel Mousse


French Patisserie Menu 9:

week 1:
(cooking demonstration and 4-course sweet meal)
Salted Caramel & Chocolate Tartlet Claffoutis Caraïbes (Pineapple and Coconut)
Orange Cream Patissière Eclairs
Rocher Noix de Coco and Vanilla

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Orange Cream Patissière Eclairs
Clafoutis Caraïbe (Pineapple & Coconut)
Rocher Noix de Coco and Vanilla

week 3:
Salted Caramel and Chocolate Tartlet
Mille-feuille au Chocolat
Amiens Style Apricot Macarons

week 4:
Petit Gâteau Fondant au Chocolat
Mango & Passion Fruit Charlotte 
Milk Chocolate and Pistachio Hearts

week 5:
Tarte Citron Vert Meringue
Blood Orange’s Cold Soufflé
Petis Fours aux Amandes

week 6:
Pannequet Crêpes Berrichonne Style
Acidulated Cherries Crème Brulée 
Pistachio Macarons de Paris

week 7:
Chestnut Mirroir Cake
Passion Fruit Crème Caramel
Coffee and Rum Truffles

week 8:
Verrine Kiwi & Mango
Raspberry & Chantilly Cream Amandine Tart
Sablé Nantais



French Provincial Cooking Class

French Provincial Menu 1:

week 1:
Provence
French Provincial (menu 1) (cooking demonstration and 5-course meal)
Provençal Tomato Soup
Rack of Lamb Provençal
Oven Baked Tomato Provençal
Provençal Sautéed Potatoes
Cammargues Rice Pudding Tarte

week 2:
Provence
(from week 2, student will cook themselves and take the cooked food home.)
Provençal Tomato Soup
Rack of Lamb Provençal
Provençal Sautéed Potatoes

week 3:
Provence
Gnocchi à la “Provencale”
Oven Baked Tomato Provençal
Cammargues Rice Pudding Tarte

week 4:
Nornandy
Brittany Mussels a la Mariniere
Normandy Style Perch Fillets
Royan Style Rice

week 5:
Burgundy
Cheese Gougère
Rabbit (or Chicken) Stewed in Burgundy Red Wine
Vendenge Style Potatoes

week 6:
Tourraine / Berry
Tourangelle Style Soup
Venison Ccutlets “Sologne” Style
Sautéd Green Cabbage

week 7:
Alsace
Cheese and Onion “Alsacian” Tart
Poached Trout in Riesling Wine
Boiled Potatoes

week 8:
Aquitaine / Basque County
Basque “Piperade” Omelet
Gachuccha Basque Style Rice
Black and White Raisin Tart from Aquitaine


French Provincial Menu 2:

week 1:
Orléannais
French Provincial (menu 2) (cooking demonstration and 5-course meal)
Potage Cultivateur
Chicken Fricassé Orléannaise Style
Sautéd Beans
Orléannaise Style Potatoes
Pithivier Almond Cake

week 2:
Orléannais
(from week 2, student will cook themselves and take the cooked food home.)
Potage Cultivateur
Chicken Fricassé Orléannaise Style
Sautéd Beans

week 3:
Orlénnais
Venison Sausages with Onions and Tomato Sauce
Orléannaise Style Potatoes
Pithivier Almond Cake

week 4:
Lorraine
Quiche Lorraine
Beef Paupiette Lorraine Style
Baby Potatoes with Fine Herbs

week 5:
Corsica
Corsican Style Chicken
Oven Baked Jasmine Rice with Capsicum
Stuffed Crepes with Chestnuts

week 6:
Auvergne
Auvergnate Style Soup
Brayaude Omelet
Sautéd Green Cabbage

week 7:
Quercy
Catalane Style Lamb Steak
Etuvé Peas
Plums Claffoutis

week 8:
Charantes
Charantes Style “Mouclade”
Daube of Beef Charantaise
Baked Potatoes with Chives


French Provincial Menu 3:

week 1:
Provence
French Provincial (menu 3) (cooking demonstration and 5-course meal)
Pistou Tomato Soup
Chicken Provençal Style
Saffron Oven Baked Rice
Zucchini Niçoise Style
Sweet Rum and Citrus Omelet

week 2:
Provence
(from week 2, student will cook themselves and take the cooked food home.)
Chicken Provençal Style
Saffron Oven Baked Rice
Sweet Rum and Citrus Omelet

week 3:
Provence
Pistou Tomato Soup
Fillet of Perch Provençal
Zucchini Niçoise Style

week 4:
Languedoc
Languedoc Pork Carbonnade
Languedoc Sautéed Potatoes
Apple and Aubergine (Eggplant) Tarte Tatin

week 5:
Massif Central
Blue Cheese Sirloin Steak
Stuffed Mushrooms
Black Cherry Clafoutis

week 6:
Flandres
Flemish Style Soup
Flemish Style Mackerels
Madeleine of Commercy

week 7:
Paris
Veal Cutlets "Marchand de Vin"
Gratin Potatoes
Chocolate Profiteroles

week 8:
Bordeaux
Bordelaise Poached Fish Fillets
Bordelaise Sautéed Chicken
Aubergine Bordelaise Style


French Provincial Menu 4:

week 1:
(Auvergne)
French Provincial (menu 4) (cooking demonstration and 5-course meal)
Potiron Cream Soup
Auvergnate Coq au Vin
Lardon Potatoes
Auvergnate Salad
Pompes aux Pommes

week 2:
(Auvergne)
(from week 2, student will cook themselves and take the cooked food home.)
Auvergnate Coq au Vin
Lardon Potatoes
Pompes aux Pommes

week 3:
(Auvergne)
Potiron Cream Soup
Blue Cheese Tart
Auvergnate Salad

week 4:
(Provence)
Paupiette à la Provencale
Bitteroise Eggplant
Croustade Provencale

week 5:
(Normandy)
Croquette of Camembert
Mont St Michel Style Scallop
Normandy Style Cauliflower

week 6:
(Poitou)
La Rochelle Fish Soup
Braised Geese
Braised Green Cabbage

week 7:
(Picardie)
Rabbit Stew with Prunes
Liloise red Cabbage
Northern Cake

week 8:
(Burgundy)
Leek and Speck Soup
Beef in Cocotte
Nivernaise Carrot



French Seasonal Cooking Class

French Seasonal (Summer):

week 1:
French Seasonal (summer menu) (cooking demonstration and 5-course meal)
Pistou tomato Soup
Rabbit (or Chicken) Forester Style
Champignol Potatoes
Tomatoes Provençal Style
Summer Fruits Sabayon and Ice Cream

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Pistou Tomato Soup
Rabbit (or Chicken) Forester Style
Champignol Potatoes

week 3:
Salmon Brittany Style
Tomatoes Provençal Style
Summer Fruits Sabayon and Ice Cream

week 4:
Tian of Tomatoes and Courgettes (vegetarian)
Roasted Parsnips and Potatoes
Pears Charlotte with red Fruit Coulis

week 5:
Crustacean "Bisque" Soup
Chicken Liver Omelet
Mushroom Ratatouille

week 6:
Green Seasonal Salad and French Dressing
Chicken Roulade Argenteuil Style
Blueberries Tart

week 7:
Melon "Charentaise" Style
Veal Escalope Cordon Bleu
Nicoise Style Zucchini

week 8:
Sirloin Steak "Arlésienne" Style
Anna "gateau" Potatoes
Biscuit "Kiss of a Lady"


French Seasonal (Autumn):

week 1:
French Seasonal (autumn menu) (cooking demonstration and 5-course meal)
Cream of watercress
Grill chicken ‘devil‘ sauce
Marrow provençale
Boulangere style potatoes
Chocolate profiteroles with vanilla ice cream

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Cream of watercress
Grill chicken ‘devil‘ sauce
Marrow provençale

week 3:
Venison steak with peppered sauce
Boulangere style potatoes
Chocolate profiteroles with vanilla ice cream

week 4:
Gnocchi Romany style
Cod fillet ‘Veronica’ style
Braised rice Mediterranean style

week 5:
Fresh herbs and cheese frittatas
Green tabbouli ‘Toulonnaise‘
Red berries cream brulées

week 6:
Autumnal vegetable soup
Pork paupiette alsacienne
Roast potatoes and apple ‘Noisette’

week 7:
Braised lamb with sun-dried tomatoes crust and garlic jus
Crétan potatoes
Balthazar cake with orange liquor

week 8:
Snails with garlic and parsley butter
Stuffed tomatoes ‘old style’
Assorted braised vegetable ‘pot’


French Seasonal (Winter):

week 1:
French Seasonal (winter menu) (cooking demonstration and 5-course meal)
Gratinée of Vegetables with Walnuts
Navarin of Lamb
Subric of Spinach
Turned Roast Cocotte Potatoes
Charentaise Honey Galette

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Gratinée of Vegetables with Walnuts
Navarin of Lamb
Turned Roast Cocotte Potatoes

week 3:
Chicken Fricassee ‘Old Style’ (A l'Ancienne)
Subric of Spinach
Charentaise Honey Galette

week 4:
Cheese Gougere
Tofu Marengo Style
Peas Country Style

week 5:
Veal Alsacienne Style
Flemish Cabbage
Agenaise Prunes Omelet

week 6:
Berrichone Galette
Provençale Beef Stew
Garlic Cream Tagliatellie

week 7:
Marseillaise Bouillabaisse
Marseillaise Pilaf Rice
Creole Bananas

week 8:
Duck a l'Orange
Turnips and Swede Puree
Chocolate Delicious Cake with Cream Anglaise

French Seasonal (Spring):

week 1:
French Seasonal (spring menu) (cooking demonstration and 5-course meal)
Dubarry cauliflowers cream soup
Chicken ‘grandmother’ style
Parisienne potatoes
Lyonnaise French beans
Savarin Chantilly

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Chicken ‘grandmother’ style
Lyonnaise French beans
Savarin Chantilly

week 3:
Dubarry cauliflowers cream soup
Beef steak Bordelaise style
Parisienne potatoes

week 4:
Pan fried trout Grenobloise style
Biarritz style baked rice
Fruits berries hot soufflé

week 5:
Cheese brioche
Archiduchesse scramble eggs
Carrots ‘vol au vent’

week 6:
Veal escalope Nivernaise style
Parmentier potatoes
Lemon quatre-quart with anglaise cream

week 7:
Liver pâté "French style"
Rigodon Bourguignon
Spring seasonal salad with French dressing

week 8:
Quails Montmorancy style
Gratin potatoes Alpine style
Alsacienne biscuits



Greek and Greek Islands Cooking
Greek and the Greek Islands Menu 1:
week 1:
(cooking demonstration and 5-course meal)
Horiatiki Salad
Kotopoulos Stifado
Stwed Baby Peas Greek Style
Pasta with Spinach and Yogurt Dressing
Greek Honey and Nuts Baklava

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Kotopoulo Stifado (Greek style chicken stew)
Stewed Baby Peas Greek Style
Greek Honey and Nuts Baklava

week 3:
Horiatiki Salad (country Greek salad)
Potato and Lamb Moussaka (mainland style)
Pasta with Spinach and Yogurt Dressing

week 4:
Aegean Islands Seafood and Capsicum Pies
Cycladic Islands Style Potatoes and Capers Salad
Kos Style Lemon Kie

week 5:
Greek Beans Soup from Corfu
Lamb in Phyllo Pastry Pie (Crete style)
Zucchini, Feta and Mint Salad (from Mykonos)

week 6:
Tzazikis and Tarramassalatta Dip (Mezzedes)
Pork and Lamb Keftedes (meat ball in tomato sauce)
Traditional Greek Salad

week 7:
Spinach and Feta Cheese Pastry Triangle (Tiropites)
Stewed Globe Artichokes and Baby Peas
Honey Cookies and Lemon Cream

week 8:
Baked Prawn with Tomato and Feta
Goat (or Lamb) Souvlaki
Halvas (semolina and honey cakes)


Health Conscious Cooking Class
Healthy Food Cooking Class Menu 1:
week 1:
(cooking demonstration and 5-course meal)
Fresh Herbs and Cheese Frittatas
Chicken Fillet Provençal Style
Green Tabouleh Salad
Vapeur Potatoes
Melon and Berries Basket with Fruit Coulis

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Chicken Fillet Provençal Style
Green Tabouleh Salad
Melon and Berries Basket with Fruit Coulis

week 3:
Fresh Herbs and Cheese Frittatas
Shark Steak with Citrus Salsa
Vapeur Potatoes

week 4:
Kangarro Rump Steak with Native Pepper Berries Sauce
Roasted Kumara with Lemon Pepper
Citrus Upside-Down Cake

week 5:
Broccolis and Olive Flan
Gratin of Vegetables Casserole
Sautéed Parsnips and Pears

week 6:
Pork Medaillions with Cranberries and Madarine Sauce
Watercress and Roast Capsicum Subric
Corn Bread and Figs Muffins

week 7:
Hazelnut and Spinach Crêpes
Peppered Prawns on Lemon Fettucini
Braised Fennel Provençal

week 8:
Mushroom and Ham Feuilleté
Garlic Roasted Potatoes
Light Vanilla Cream Caramel



Iberian Cooking Class (Spanish + Portuguese)
Iberian Cooking Menu 1:
week 1-7: Spanish cooking; week 8 and 9: Portuguese cooking
week 1:
(cooking demonstration and 5-course meal)
Garlic Prawns
Braised Rabbit (or Chicken) with Chocolate
Fried Spanish Style Potatoes
Braised Peas and Peppers
Spanish Chocolate & Orange Mousse

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Garlic Prawns
Braised Rabbit (or Chicken) with Chocolate
Fried Spanish Style Potatoes

week 3:
Braised Liver in Red Wine Sauce
Braised Peas and Peppers
Spanish Chocolate & Orange Mousse

week 4:
Spanish Paella (with Saffron & Capsicum Rice)
Mocha Layer Cake (Torta Moca)

week 5:
Spanish Omelet
Catalane Rice Salad
Orange Roll (Torta Loranja)

week 6:
Gazpacho Soup
Lamb Cutlets in Sherry Sauce
Vegetables & Saffron Stew

week 7:
Mussels in White Wine Sauce
Fish “Brandade”
Portuguese Custard Tartlet from Madeira Island

week 8:
Braised Partridges (poultry) in Wine Sauce
Saffron & Peas Baked Rice
Orange Flavoured Tartlets


International Pastry Cooking Class
International Pastry Menu 1:
week 1: (France)
(cooking demonstration and 4-course sweet meal)
Individual Paris-Brest Hazelnut Chocolate Cake
Raspberries Cream Brulée
Banana & Liquor Soufflé
Almond Cookies

week 2: (France)
(from week 2, student will cook themselves and take the cooked food home.)
Paris Brest Hazelnut Chocolate Cake
Banana & Liquor Soufflé
Almond Cookies

week 3: (France)
Rasberries Cream Brulée
Brittany Pears Crêpes
Cold Peach Charlotte

week 4: (British Isles)
Apples and Pears Crumble
Cream Cheese & Honey Tartlet
Triffle

week 5: (Africa)
Mauritius Style Banana Tartlet
Algerian Bakulawa Almond Cake
Figolli Almond Biscuit (Malta)

week 6: (Italy)
Italian Baked Cheesecake
Tiramisu Pudding
Vanilla Panna Cotta & Chocolate Sauce

week 7: (North America)
American Style Pecan Pie
Canadian Maple Pancakes
Bananas Creole Style

week 8: (Germany & Austra)
Cherries Black Forest Gateaux
Apples and Sultanas Strudels
Mango Bavarian Cream & Passion Fruit Coulis

International Pastry Menu 2:
week 1: (France)
(cooking demonstration and 4-course sweet meal)
Crêpes Suzette Style
Fraisalia French Cake
Little Pot of Vanilla Cream
Macadamia Butter Biscuits

week 2: (France)
(from week 2, student will cook themselves and take the cooked food home.)
Little Pot of Vanilla Cream
Fraisalia French Cake
Macadamia Butter Biscuits

week 3: (France)
Strawberry Bavarian Custard & Coulis
Crêpes Suzette Style
Walnut Madeleine of Commercy

week 4: (Greece)
Kos Lemon Pie
Semolina Halvas Pudding & Fruit Compote
Greek Style Baklavas

week 5: (Asia)
Indonesia Spekkooek Cake
Japanese Vanilla Cake
Shev Keer Pudding

week 6: (Iberian Peninsula)
Spanish Baked Rice Pudding with Valencia Orange
Orange Infused Almond Tartlet
Spanish Chocolate Mousse

week 7: (Russia)
Malakoff Russian Style Charlotte
Russian Honey Cake
Russian Nuts Cookies

week 8: (Australia)
Pavlova with Fresh Berries
Wattle Seed and Honey Muffins
ANZAC Cookies


Italian Regional Cooking Class
Italian Cooking Menu 1:
week 1:
(cooking demonstration and 5-course meal)
Minestrone soup
Veal Scaloppine “al Marsala”
Italian style mashed potatoes
Baked fennel “gratinati”
Mascarpone cheese custard with petit four

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Veal Scaloppine “al Marsala”
Italian style mashed potatoes
Mascarpone cheese custard (with petit four)

week 3:
Minestrone soup
Roast lamb in garlic and rosemary crust
Baked fennel “gratinati”

week 4:
Stewed baby octopus in red wine and garlic
Venetian rice and peas
Tiramisu cappuccino cake

week 5:
Lombardy style Pumpkin soup
Baked lasagne “ai funghi” (vegetarian style)
French beans with roasted tomato sauce

week 6:
Beef steak Pizzaiola
Zucchini Umberto
Chocolate squares

week 7:
Tuna pate
Gourmet Pizza (with home made base + sauce)
Endive and Cannelloni bean salad with Italian dressing

week 8:
Veal shanks Milanese style
Sicilienne style baked cauliflower
Vanilla & almond biscuits


Italian Cooking Menu 2:
week 1:
(cooking demonstration and 5-course meal)
Spicy Seafood Soup
Veal Parmigiana
Trivelle Pasta with Spinach
Cauliflower with Parmesan Sauce
Ameretti Peaches and Apricot Crumble

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Spicy Seafood Soup
Veal Parmigiana
Trivelle Pasta with Spinach

week 3:
Chicken Risotto
Cauliflower with Parmesan Sauce
Ameretti Peaches and Apricot Crumble

week 4:
Mushrooms Bucatini
"Carne Diavolo"
Baked Potatoes "Con-Créma"

week 5:
Parmesan and Italian Parsley Omelet
Asparagus All Forno
Ricotta and Hazelnut Tort

week 6:
Lamb Stew with Rosemary
Green Beans in Roasted Tomato Sauce
Glazed Blueberries "Bar"

week 7:
Red Lentils and Tomatoes Soup
Meatballs Palermo Style
Potatoes and Pumpkins Purée

week 8:
Cream Cheese and Spinach Roulade
Orange and Avocado Salad
Almond Cake


Italian Cooking Menu 3:
week 1:
(cooking demonstration and 5-course meal)
Artichoke and Salami Salad with Italian Dressing
Sardinian Lamb Stew
Carrots with Basil Pesto
Baby Chats Potatoes with Basil Pesto
'Torta di Cioccolato' (Chocolate and Walnut Cake)

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Sardinian Lamb Stew
Carrots with Basil Pesto
'Torta di Cioccolato' (Chocolate and Walnut Cake)

week 3:
Artichoke and Salami Salad with Italian Dressing
Pan Fried Fillet of Perch with Herb and Parmesan Crust
Baby Chats Potatoes with Basil Pesto

week 4:
'Margarita' Pizza
Spicy Marinara Stir Fry
Coconut Panna-Cotta

week 5: (vegetarian menu)
Cream of Broccolis Soup
Creamy Pumpkins Risotto
Sautéed Mange-Tout (Snow Peas)

week 6:
Veal Scaloppini Zingara Style
Baked Pasta with Parmesan
Italian Style Baked Cheesecake

week 7:
Roast Courgettes with Green Sauce
Beef and White Beans Lasagna
Cauliflower with Italian Cheese Sauce

week 8:
Stuffed Cannelloni with Cheese and Tomato Sauce
'Bagna Cauda' and Dripping Vegetables
Fig Bread Loaf



Mediterranean Cooking Class
Mediterranean Cooking Menu 1:
week 1: (Franch)
(cooking demonstration and 5-course meal)
French onion soup with cheese croutons
Rack of lamb provençal
Biarritz style potatoes
Niçoise ratatouille
Melon and berry fruits basket with coulis

week 2: (Franch)
(from week 2, student will cook themselves and take the cooked food home.)
French onion soup with cheese croutons
Provençal rack of lamb
Niçoise ratatouille

week 3: (Franch)
Fillet of perch with Mediterranean herb salsa
Biarritz style potatoes
Melon and berry fruits basket with coulis

week 4: (Greece)
Greek salad with olive dressing
Island style Moussaka
Green beans in tomato sauce

week 5: (Malta)
Seafood salad with lemon dressing
Octopus in red wine sauce
Broccoli with horseradish cream

week 6: (Italy)
Minestrone soup
Veal "Osso-Bucco"
Sicilian style cauliflower

week 7: (Spain)
Valencia paella
Saffron peas rice
Chocolate and orange mousse

week 8: (Monaco)
Monegasque tomato
Mushrooms polenta with nuts
Villa of flowers style potatoes


Mediterranean Cooking Menu 2:
week 1: (Franch)
(cooking demonstration and 5-course meal)
Iced cream of tomatoes and basil
Chicken provençal style
Harlequins oven baked rice
Zucchini provençal
Fruits Zabaglione with vanilla ice cream

week 2: (Franch)
(from week 2, students will cook themselves and take the cooked food home.)
Iced cream of tomatoes and basil
Chicken provençal style
Zucchini provençal

week 3: (Franch)
Perch fillet in a rich tomatoes and olives sauce
Oven baked Harlequins rice
Fruits Zabaglione with vanilla ice cream

week 4: (Cyprus)
Cheese and spinach triangles
Chicken baked in lemon sauce
Tzazikis cucumbers salad

week 5: (Spain)
Mussels in white wine & onion sauce
Vegetable stewed with saffron
Sweet rice pudding with oranges

week 6: (Former Yugoslavia)
Eggplant and capsicum pate
Cabbage rolls
Potato strudels

week 7: (North Africa and Middle East)
Lebanese cucumbers and iced mint soup
Lamb stew North African style
Couscous Semolina

week 8: (Greece)
Stiffado beef stew
Oven baked potatoes with oregano and lemon sauce
Lemon Greek style light mousse


Mediterranean Cooking Menu 3:
week 1: (Franch)
(cooking demonstration and 5-course meal)
Pissaladière (French Style Pizza)
Chicken with Forty Cloves of Garlic
Saffron and Peas Baked Rice
Grilled Tomatoes
Fraisalia (Strawberry Cake)

week 2: (Franch)
(from week 2, students will cook themselves and take the cooked food home.)
Pissaladière (French Style Pizza)
Chicken with Forty Cloves of Garlic
Saffron and Peas Baked Rice

week 3: (Franch)
Scallops Mornay Style
Grilled Tomatoes
Fraisalia (Strawberry Cake)

week 4: (Malta)
Pastizi with Peas and Capsicum
Rabbit (or Chicken) Stew Maltese Style
Garlic Sautéed Potatoes

week 5: (Italy)
Tomato and Bococcinni Cheese Salad
Beef and Mushrooms Lasanga
Roman Style Artichokes

week 6: (Greece)
Lamb Souvlaki Style
Braised Potatoes with Lemon and Oregano
Semolina Pudding with Fruit Compote

week 7: (North Africa)
Algerian Style Salad
Moroccan Lamb Tajine
Minted Steamed Semolina

week 8: (Sicily)
Parmesan Crusted Barramundi Fish Fillet
'Fiori' Semolina Gnocchi
Sautéed Baby Spinach


Practical Hospitality Cooking Class suitable for advanced students
Hospitality Cooking Class Menu 1:
week 1
Vichyssoise Cream Soup (v)
Salad of Chicken Liver

Fillet of perch Verdi
Mediterranean Baked Rice (v)
Zucchini Provençal (v)

Lamb Cutlets Musketeers
Boulangere Potatoes (v)
Lyonnaise Green Beans (v)

Paris Brest Gateaux (v)
Exotic Fruit Salad (v)

week 2
Spanish Gazpacho Soup (v)
Seafood Pancakes

Spanish Paella
Saffron Rice (v)
Etuvé Peas & Capsicum (v)

Medaillons of Pork Alsatienne
Sauerkraut Cabbage (v)
Parsley Potatoes (v)

Spanish Chocolate Mousse (v)
Batavia Vanilla Cake (v)

week 3
Tomato & Zucchini Soup (v)
Cocotte Egg’s Choron (v)

Veal Escalope Parmigiana
Italian Mashed Potatoes (v)
Baked Fennel Gratinati (v)

Grilled Tuna & Citrus Salsa
North African Tabouli (v)
Garden Salad and Dressing (v)

Cheese & Fruits Cassata (v)
Chocolate Friends & Coulis (v)

week 4
Cream Agnes Sorel
Greek Salad (v)

Sirloin Bordelaise Style
Dauphinoise Gratin Potatoes (v)
Fagot of Green Beans (v)

Venison Sausage & Onions
Ribbon Pasta & Garlic (v)
Niçoise Ratatouille (v)

Poached Meringues & Coulis (v)
Moka Coffee Gateaux (v)

week 5
Russian Borsch Soup
Asparagus Hollandaise (v)

Chicken a la Kiev
Paprika Potatoes (v)
Russian Cauliflower Salad (v)

Kangaroo Rump Riberries
Kumara Puree (v)
Roasted Pumpkins (v)

Strawberries Romanov (v)
Chocolate & Wattle Mousse (v)

week 6
Tomato & Rice Velouté (v)
Pizza ”Buonagustia” (v)

Stuffed Trout with Mushrooms
Almond Broccolis (v)
Vapeur Potatoes (v)

Beef Steak Pizzaola
Zucchini Umberto (v)
Pomme Pont Neuf (v)

Berrichone Cherries Flan (v)
Apricot Charlotte (v)

week 7
Minestrone Soup
Tian of Tomatoes & Courgettes

Veal Osso-Bucco Milanese
Italian Green Beans in Tomato (v)
Sun Dried Tomato Risotto (v)

Fresh Herbs Frittata (v)
Watercress Pate (v)
Truffade Potatoes (v)

Tiramisu (v)
Gateaux Fraisier (v)

week 8
French Onions Soup (v)
Tuan Pate & Horseradish

Rack of Lamb Provençal
Provençal Potatoes (v)
Cauliflower Gratins (v)

Vegan Couscous (v)
Steamed Semolina (v)
Roasted Parsnips (v)

Pithivier Almond Cake (v)
Fruit Bavarian Cream (v)

week 9
Prawns Bisque Soup
Swiss Cheese & Onion Flan (v)

Tournedos Rossini Style
Noisette Potatoes (v)
Vichy Style Carrots (v)

Asparagus Al Forno (v)
Trivelle Pasta Gratin (v)
Mediterranean Spicy Veg’s (v)

Lemon Cream Brulée (v)
Apple Fritters & Apricots (v)

week 10
Potage Cultivateur (v)
Mushrooms Buccatini (v)

Breast of Chicken Dijonnaise
Peas Frech Style
Tarragon Mash Potatoes (v)

Bombay Style Poached Eggs
Glazed Carrots & Sesame (v)
Baked Potatoes Con Creama (v)

French Apple Tart (v)
Chocolate Delicious Cake (v)

(v): denotes vegetarian dish.

Hospitality Cooking Class Menu 2:
week 1
Alsatian Onion Tart (v)
Tomato & Boccocinni Salad (v)

Alsatian Coq au Vin
Tagliatelle à la Crème (v)
Braised Endives (v)

Beef and Mushrooms Lasagne
Roman Style Artickoke (v)
Garden Salad and italian Dressing (v)

Kougelhoph Cake (v)
Marscapone Custard (v)

week 2
Cream of Warrigal & Spinach (v)
Warm Goat Cheese Salad

Crocodile Steak & Tomatoes Chutney
Native Lemon Rice (v)
Sautéed Squash (v)

Berrichone Veal in Red Wine
Berrichone Potatoes (v)
Peas French Style (v)

Riberries Bread and Butter Pudding (v)
Poirat Berry Cake (v)

week 3
Bordelaise Style Mussels (v)
Caesar Style Salad

‘Pauillac‘ Style Leg of Lamb
Croquette Potatoes (v)
Mushrooms Bordelaise Style (v)

Creole Style Chicken
Creole Rice (v)
Okra and Red Beans Casserole (v)

Saintonge Almond Cake (v)
American Pecan Pie (v)

week 4
Thai Sweet Corn Pancakes
Cheese Gougere and Garden Salad (v)

Beef Stir Fry with Cashew Nuts
Thai Fragrant Rice (v)
Stir Fried Vegetables (v)

Burgundy Rabbit in Red Wine Sauce
Vendages Style Potatoes (v)
Nivernaise Style Carrots (v)

Coconut & Lemon Crème Bruleé (v)
‘Flamusse’ Apple Pudding (v)

week 5
Marinière Style Mussels
Dubarry Style Potage (v)

Brittany Style Baked Tuna
Oven Baked Rice Royan Style
Pine Nuts Broccolis (v)

Croustade of Mushrooms (v)
Provençal Sautéed Potatoes (v)
Tomatoes Provençal Style (v)

Gateaux Charentis (v)
Strawberries Bavarian & Coulis (v)

week 6
Green Pea Soup (v)
Niçoise Salad (v)

Beef Fillet Wellington Style
Oven Roasted Potatoes (v)
Minted Peas (v)

Gnocchi Provençal Style
Roasted Parsnips (v)
Cauliflower Mornay (v)

Apple & Pear Crumble (v)
Cammargue Rice Pudding Tart (v)

week 7
Tourangelle Style Soup
Tzazikis Salad (v)

Veneson Cutlets Sologne Style
Celeriac Purée (v)
Blésois Style Potatoes (v)

Lamb Moussaka
Greek Salad (v)
Lemon Baked Potatoes (v)

Sister Tatin Apple Tart (v)
Baklava Honey Cake (v)

week 8
Dutch Herring Salad (v)
Languedoc Pumpkin Soup (v)

German Sauerkraut
Sauerkraut Cabbage (v)
Boiled Potatoes & Carrots (v)

Basque Piperade Omelet (v)
Green Beans à la Crème (v)
Gachucha Style Rice

Black Forrest Gateaux (v)
Black & White Raisin Tart (v)

week 9
Savoyard Potage (v)
Crunchy Nuts Terrine (v)

Dauphinoise Tournedos
Savoyarde Gratin Potatoes (v)
Sautéed Zucchini (v)

Tofu Marengo Style (v)
Oven Baked Potatoes & Walnut Cream (v)
Mustard Green Beans (v)

Gateau de Savoie & Anglaise (v)
Chocolate Custard Pot of Cream (v)

week 10
Pumpkins & Bunya Nut Soup (v)
Oysters Convent St Adresse

Pan Fried Emu Steak & Illawara Plum Sauce
Roasted Kumara Potatoes (v)
Bush Ratatouille (v)

Normandy Perch Fillets
Vapeur Potatoes Persillade (v)
Roasted Pumpkins (v)

Apple & Munthary Crumble (v)
Normandy ‘Sarassin’ Pancakes (v)

(v): denotes vegetarian dish.

Hospitality Cooking Class Menu 3:
week 1
Quinche Lorraine (v)
Asparagus Cream Soup with Croutons (v)

Beef ‘Paupiettes’ Lorraine Style
Braised Cabbage with Chestnuts (v)
Braised Endives with Fine Herbs (v)

Country Style Omelet
Broccolis in Capers Sauce (v)
Pine Nuts Risotto Style (v)

Blueberries Tartlets (v)
Coconut Cream Custard (v)

week 2
Cream Cheese & Spinach Roulade (v)
Lyonnaise Onions & Rice Soup (v)

Veal Scaloppini Zingara
Pasta with Olive Oil and Parmesan (v)
Sicilian Style Zucchini (v)

Poached Fish Red Wine in ‘Matelote’ Style
Green Beans Lyonnaise Style (v)
Duchesse Style Potatoes (v)

Italian Style Baked Cheesecake (v)
“Bugnes” Lyonnaise (v)

week 3
Pebronata Corsica (v)
Egg & Chicken Soup

Corsican Braised Chicken
Oven Baked Jasmine Rice with Capsicum (v)
Minted Zucchini (v)

Tiropites (Greek Pastry Triangles) (v)
Burghul Pilaf (v)
Green Beans in Garlic Tomato Sauce (v)

Corsican Stuffed Crêpes with Chestnuts (v)
Lemon Cream and Honey Cookies (v)

week 4
Gratin of Kumara
Baked Black Pudding Martinique Style (v)

Kangaroo Stew in Red Wine
Native Fettuccini Pasta (v)
Braised Celery with Native Thyme (v)

Polynesian Marinaded Lime Fish
Harlequin Rice Créole Style (v)
Sautéed Mange-Tout (v)

Riberries Muffins with Native Honey (v)
Baked Bananas Créole Style (v)

week 5
Watercress Cream Soup (v)
Pastizi with Peas and Capsicum (v)

Filet of Perch Bercy Style
Grelot Potatoes (v)
Baby Carrots with Echalottes (v)

Rabbit Stew Maltese Style
Garlic Sautéed Potatoes (v)
Cauliflower Maltese Style (v)

Gateau ‘Opéra’ Cake (v)
Figolli Maltese Biscuit and Vanilla Cream (v)

week 6
Waldorf Styled Salad (v)
Potage Blésois (v)

Basil and Ricotta Cheese Filo Parcel (v)
Green Beans with Seeded Mustard (v)
Baked Pasta Verdi Style (v)

Chicken Fricassé Orléannaise Style
Sautéed Salsifies (v)
Orléanaise Style Potatoes (v)

Apricot and Amaretto Biscuit Crumble (v)
Pithivier Almond Cake (v)

week 7
Béarnaise Garbure Soup
Japanese Pancakes (v)

Sirloin Steak Béarnaise Sauce
Pommes Allumettes (v)
Carrot à la Crème with Chives (v)

Japanese Chicken Teriyaki Style
Koshihikiri Boiled Rice (v)
Bamboo Shoot Salad (v)

Périgord Cake (v)
Green Tea Ice-Cream with Adzuki Beans (v)

week 8
Stuffed Kumara with Macadamia (v)
Auvergnate Style Soup (v)

Barramundi Fillet with Native Lime Crust
Sun Dried Tomato and Peas Risotto (v)
Sautéed Zucchini with Peppermint (v)

Brayaude Omelet (v)
Sautéed Green Cabbage (v)
Potatoes Gargoullion Style

Tropical Fruit Salad (v)
Grand-Marnier Gateaux (v)

week 9
Charente Style Mouclade (v)
Akudjura Tomato Soup (v)

Daube of Beef Charentaise
Braised Leeks (v)
Baked Potatoes with Chives (v)

Bush Vegetables and Peppermint Quiche (v)
Roasted Pumpkins with Macadamia (v)
Potatoes Pancakes (v)

Briffaut Style Brioche (v)
Passion Fruit Mousse (v)

week 10
Smoked Salmon Scrambled Eggs (v)
Green Beans Quercy Style

Vegetables Coconut Curry
Basmati Rice with Peas (v)
Roasted Pumpkins (v)

Catalane Lamb Steak
Saffron Mash Potatoes (v)
Etuvé Ladies Fingers (v)

Semolina Halva with Yogurt (v)
Plums Claffoutis Cake (v)

(v): denotes vegetarian dish.

Hospitality Cooking Class Menu 4:
week 1
Pistou Tomato Soup (v)
Mussels à la “Belges”

Fillet of Perch Provençal
Saffron Rice (v)
Zucchini Nicoise Style (v)

Waterzoï of Chicken
Pommes Frites Mayonnaise (v)
Braised Red Cabbage (v)

Sweet Rum Omelet with Ice Cream (v)
Cream Cheese Tartlet (v)

week 2
Celery & Blue Cheese Soup (v)
Poached Fillet of Barramundi & Wine Sauce

Kangaroo Steak with Rosella Sauce
Kumara Potato Cake (v)
Corn & Capsicum Fritters (v)

Sautéed Chicken Bordelaise Style
Aubergine Bordelaise Style (v)
Bordelaise Style Potatoes (v)

Davidson Plum Cheesecake (v)
Crêpes Suzette Style (v)

week 3
Trout Fario Style
Italian Style Beans Soup (v)

Carbonade of Pork Languedocienne
Sautéed Vegetables Terrines
Sautéed Style Potatoes (v)

Vegetarian Moussaka (v)
Fennel Provencal Style (v)
Garden Salad & French Dressing (v)

Aubergine & Apple Tatin (v)
Mousseline of Apricots

week 4
Russian Pirojki
Melon (v) and Cured Ham

Kolibiac of Salmon
Baked Lemon Rice
Buttered Cauliflowers (v)

Toulousain Cassoulet
Haricot Beans Stew (v)
Mix Vegetables (v)

Russian Charlotte Malakoff (v)
Fried Millas & Ice Cream (v)

week 5
Parisian Style Seafood
Algerian Style Salad (v)

Entrecote Marchand de Vin
Gratin Style Potatoes (v)
Braised Peas (v)

Moroccan Style Lamb Tajine
Steamed Semolina Grain (v)
Algerian Style Braised Fennel (v)

Chocolate Proifterolles (v)
Algerian Almond Bakulawa (v)

week 6
Goat Cheese & Olives Tartlets (v)
Flemish Style Soup (v)

Spanish Omelet (v)
Asparagus with Saffron Sauce (v)
Catalane Cold Rice Salad

Flemish Style Mackerel
Vapeur Style Potatoes
Assorted Boiled Vegetables

Spanish Baked Rice Pudding with Orange
Madeleine of Commercy & Cream Anglaise

week 7
Burgundy Style Snails
Urap Panggang (v)

Fish Quenelle in Red Wine Sauce
Nivernaise Baby Carrots (v)
Chives Mashed Potatoes (v)

Chicken Satay Style
Godo-Godo Salad (v)
Nasi Kelapa (Coconut Rice) (v)

Pain d’Epice & Ice-Cream (v)
Pisang Goreng (Deep Fried Bananas) (v)

week 8
Pine Nuts & Basil Risotto (v)
Cauliflower a la “Grecque” (v)

Spicy Tuscan Sausages
Bow Ties Pasta Gratin (v)
Sautéed Zucchini with Oregano (v)

Stuffed Quails with Prunes Sauce
Gratin Agenais (v)
Sautéed Butter Beans (v)

Cassata pudding with Orange Sauce (v)
Sabayon of Fresh Fruits & Sorbet (v)

week 9
Salmon Tartare with “Le Puys” Lentils
Aubergine and Garlic Soup (v)

Sirlon Steak with Blue Cheese Sauce
Cantal Truffade Potatoes (v)
Stuffed Mushrooms (v)

Vegetables & Fruits Curry (v)
Fried Thai Rice (v)
Broccolis “Caponata” (v)

Black Cherries Claffoutis (v)
Fresh Poach Peaches and Coulis (v)

week 10
Subric or Sweet Potatoes
Assorted Cruditées (v)

Paper Bark Fillet of Lanb & Bush Marmelade
Baked Rice with Orange Stock (v)
Zucchini, Squash & Native Peppermint (v)

Summer Beef Stew
Parsley Potatoes (v)
Cauliflowers Fritters (v)

Muntharies Berries Mousse (v)
Strawberries Tartlets (v)
(v): denotes vegetarian dish.

Hospitality Cooking Class Menu 5:
week 1
Salad of Palm Tree “Heart” (v)
Pumpkin Risotto (v)

“Colombo” of Pork
Stuffed Tomatoes
Creole Rice (v)

Sardinian Lamb Stew
Penne Pasta with Olive Oil
Sautéed Zucchini with Olive Oil (v)

Coconut “Antilles” Cake (v)
“Panna Cotta” (v)

week 2
Cocktail of Prawns with Aurora Sauce
Brain “Meurette” Style

Roast Beef and Yorkshire Pudding
Roast Potatoes (v)
Minted Peas (v)

“Verjus” Chicken
Pumpkin Puree (v)
Cheesy Mash Potatoes (v)

Bread and Butter Pudding (v)
Burgundy Cream Cheese Tartlet (v)

week 3
Cheese Soufflé (v)
Bulgarian Cold Yogurt Soup (v)

Coq au Vin
Tagliatellie Pasta a la Crème (v)
Roasted Pumpkins with Sesame (v)

Hungarian Goulash
Czech Paprika Potatoes (v)
Polish Style Mushrooms (v)

Dark Chocolate and Pine Nuts Tart (v)
Hungarian Dobos Tort (v)


week 4
Miso Soup with Shitake Mushrooms (v)
Mushrooms & Chicken Liver Salad (v)

Seafood Tempura
Vegetables Tempura (v)
Sesame Rice (v)

Loin of Veal Stuffed with Spinach
Noisette Potatoes (v)
Braised Carrots (v)

Japanese Vanilla Cake (v)
Raspberries Charlotte (v)


week 5
Spinach Omelet (v)
Braised Artichokes (v)

“Hachis” Parmentier
Parmentier Potatoes (v)
Sautéed Green Beans (v)

Lamb Souvlaki
Egg Plant Fritters (v)
Braised Potatoes (v)

Pears Claffoutis (v)
Semolina and Fruit Pudding (v)


week 6
Seafood Soup
Stuffed Zucchini (v)

Roast Leg of Lamb with Rosemary
Potatoes Con-Crema (v)
Fennel “Gratinati” (v)

Veal Kidney “Bercy” Style
Sauté Potatoes (v)
Provençal Tomatoes (v)

Blueberries Gateau (v)
Chocolate Crepes (v)


week 7
Dauphinoise Soup (v)
Avocado and Crab Cocktail (v)

Ravioles Dauphinoise (v)
Dauphinoise Gratin (v)
Sautéed Spinach (v)

Braised “Virginia” Ham
Roasted Sweet Potatoes (v)
Roasted Parsnips (v)

Rhubarb and Apples Upside Down Cake (v)
Caramelized Grapefruits (v)


week 8
German Bier Soup (v)
Mackerel Fillet with Cider Sauce

Stuffed Baby Chicken Hamburg Style
Braised Red Cabbage (v)
Boiled Potatoes with Chives (v)

Brittany “Cotriade” Fish
Potatoes (v)
Braised Peas (v)

Apple Strudel (v)
Far Breton (v)


week 9
Leek “Tourte” (v)
Scandinavian Platter

Salmon Supreme with Champagne Sauce
Saffron Rice (v)
Fagot of Zucchini (v)

Roast Loin of Pork with Apples Sauce
“Mousseline” Potatoes (v)
Braised Red Cabbage (v)

Impératrice Rice Pudding (v)
Red Fruits Pudding (v)


week 10
Austrian Vegetables Soup (v)
Potatoes “Gateau” (v)

Austrian Veal Goulash
Potatoes and Cabbage (v)
Viennese Style (v)

Poached Chicken
Baby Carrots (v)
“Nouille” au Beurre (v)

“Linzertorte” (v)
“Piquenchâgne” (Pears Cake) (v)


(v): denotes vegetarian dish.

Hospitality Cooking Class Menu 6:
week 1
Roast Courgette with Green Salsa (v)
Grilled Sardines
Chicken with 40 cloves of Garlic
Chickpeas Omelette (v)
Saffron & Peas Oven Baked Rice
Brava Style Spanish Potatoes
Grilled Tomatoes (v)
Grilled Mushrooms & Garlic Oil (v)
“Salambo” Choux (v)
Orange & Almond Tartlet (v)

week 2
“Choucroute” Fried Eggs (v)
Smoked Salmon Crêpes
Luxembourg Style Poached Fish
Lamb with Artichokes
Parsley Boiled Potatoes (v)
Pasta Gratin (v)
Sautéed Carrots (v)
Sautéed Zucchini (v)
Dutch Raisin Cake (v)
Cinnamon Cake & Anglaise (v)

week 3
Cream of Parsnips (v)
Parmesan Crusted Fish
Sirloin Steak Niçoise Style
“Fiori” Semolina Gnocchi (v)
Niçoise Style Zucchini (v)
Sautéed Parsnips (v)
Niçoise Sautéed Potatoes (v)
Roasted Sweet Potatoes (v)
Tarte au Citron (v)
Coconut Panna-Cotta (v)

week 4
White Onions Soup (v)
Russian Style Salad (v)
Zurich Style Veal
Tarragon Braised Chicken
Rosti Potatoes (v)
Mashed Potatoes (v)
Roasted Baby Carrots & Turnips
Sautéed Broccolis (v)
Zucker Kirchentorte (v)
Chocolate “Mirror” Cake (v)

week 5
Blue Cheese Gougere (v)
Provençal Omelet (v)
Lobster Thermidor (+ $ 10.00)
Asparagus Risotto (v)
Stuffed Capsucum (v)
Baby Potatoes with Basil Pesto (v)
Pilaf Rice (v)
Baby Carrots with Basil Pesto (v)
“Fraisalia” Cake (v)
Vanilla Cream “Petit Pots” (v)

week 6
Kangaroo Tail Soup (v)
Pissaladière (v)
Pork T Bone with Macadamia
Scallop Mornay Style
Subric of Warrigal Green (v)
Country Style Braised Peas (v)
Sweet Potato Gratin (v)
Parmentière Potatoes (v)
ANZAC Biscuits & Sorbets (v)
Madeleine of Commercy (v)

week 7
“Annette” style Salad
Cod “Brandade”
Friand a la Bressane (v)
Poultry Braised in Red Wine
Gratin Potatoes (v)
Saffron Rice (v)
Roasted Potiron (v)
Braised Peas (v)
Plum Bourdaloue Style Tart (v)
Portuguese Custard Tartlet (v)

week 8
Chinese Cream of Prawns Soup
Roasted Beetroot Salad (v)
Sichuan Style Braised Fish
Roasted Duck with Mushrooms
Steamed Rice (v)
Fried Courgettes (v)
Steamed Green Vegetables (v)
Noisette Potatoes (v)
Chinese Rice Fritters (v)
Hazelnut & Chocolate Mousse

week 9
Radishes & Salted Butter (v)
Macadamia & Pears Soup (v)
Sautéed Rabbit & Baby Onions
Mud Crab with Fruits (+ $9.00)
Meunière Endives (v)
Black & White Braised Rice
Persillade Potatoes (v)
Braised Celery (v)
Crusty Apple tart (v)
Wattle Bavarian Cream (v)

week 10
Broccolis Soup (v)
Minted Carrot Salad (v)
Asparagus Quiche (v)
Salmon Fillets with Chive Sauce
Sautéed Mange-Tout (v)
Vapeur Potatoes (v)
Tagliatelle Verdi Style (v)
Vegetables Printanière (v)
Brazilian Coconut “Manjar” (v)
Caramelized Pineapples (v)
(v): denotes vegetarian dish.

closed arrow menu 7
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Practical Master Cooking Class suitable for advanced students
Practical Master Cooking Class Menu 1:
week 1:
(cooking demonstration and 5-course meal)
Twice Baked Cheese Soufflé
Pan Roasted Chicken
served with Potato Rosti
and Zucchini
Warm Pear Tart

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Pan Roasted Chicken with Potato Rosti and Zucchini
Warm Pear Tart

week 3:
Twice Baked Cheese Soufflé
Spanish Style Paella

week 4:
Snapper Fillet en Papillote
Greek Style Baklava

week 5:
Fried Tofu with Mushrooms Ginger Broth
Sirloin Steak with Tarragon Salt

week 6:
Chicken with Preserved Lemon
Sweet Shortcrust Pastry with Crème Patissière and Berries

week 7:
Pumpkins Risotto
Braised Rabbit in Capsicum, Tomato and Fennel Sauce

week 8:
Seared Kangaroo with Creamed Corn
Lemon Diva Cupcakes


Practical Master Cooking Class Menu 2:
week 1:
(cooking demonstration and 5-course meal)
Poached Eggs with Smoked Salmon and Hollandaise Sauce
Quails with Port Jus and Eschalot Sauce
serve with Kipfler Potatoes
and Carrots Pureed
Chocolate Delice with Almond Macaron

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Poached Eggs with Smoked Salmon and Hollandaise Sauce
Chocolate Delice with Almond Macaron

week 3:
Quails with Port Jus and Eschalot Sauce
Serve with Kipfler Potatoes and Carrots Pureed
Orange Blossom Panna Cotta with Pain Perdu & Blood Orange Syrup

week 4:
Butter Chicken with Basmati Rice and Pappadams
Mango, Raspberries and Toffeed Macadamia Pavlova

week 5:
Beef Wellington Style and Green Beans
Strawberry Tart

week 6:
Crispy Duck and Raspberry Sauce with Braised Red Cabbage
White Chocolate Pot with Fresh Rhubarb Compote and Pistachio Snaps Biscuits

week 7:
Scampi with Pine Mushrooms and Fondant Potatoes
Boudin of Whiting on a Bed of Baby Spinach and Beurre Blanc

week 8:
Scallops with Toffee Apple
Spiced Lamb Rack with Herbed Couscous and Pomegranate Dressing



Vegetarian and Vegan Cooking Class (no meat)
Vegetarian & Vegan Cookery Menu 1:
week 1:
(cooking demonstration and 5-course meal)
Pistou tomato soup
Fresh herbs and cottage cheese frittata
Gratin Dauphinoise potatoes
Lyonnaise style green beans
Chocolate mousse

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Fresh herbs and cottage cheese frittata
Lyonnaise style green beans
Chocolate mousse

week 3:
Pistou tomato soup
Tian of tomatoes and courgettes
Gratin Dauphinoise potatoes

week 4: (Vegan Menu)
Greek style mushrooms
Firm tofu Marengo style
Courgettes provençal style

week 5: (Vegan Menu)
Vegetables and rice baked casserole
Sautéed pears and parsnips with nuts
Melon and berries basket with minty coulis

week 6: (Vegan Menu)
Iced cucumbers and herbs broth
Vegan couscous
Green vegetables and tomatoes tabouleh

week 7:
Cheese and onions flan
Napolitaine style spaghetti
Red fruits pudding

week 8:
Greek style salad with olive dressing
Watercress and roast capsicum pâté
Mushrooms ratatouille


Vegetarian & Vegan Cookery Menu 2:
week 1:
(cooking demonstration and 5-course meal)
Waldorf style salad
Vegetarian “Bologna's” style sauce
Spaghetti with olive oil dressing
Green beans with creamy mustard sauce
Coconut cream custard

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Waldorf style salad
Vegetarian “Bologna's” style sauce
Spaghetti with olive oil dressing

week 3:
Fragrant Thai Broth with fried sesame tofu
Green beans with creamy mustard sauce
Coconut cream custard

week 4:
Country style omelette
Cheesy baked potatoes with chives and walnuts
Carrot cake

week 5: (Vegan Menu)
Crunchy nuts terrines
Artichoke Provençal
“Spicy” sweet potato chips

week 6: (Vegan Menu)
Asparagus soup
Mushrooms casserole
Asian style vegetable stir fry

week 7: (Vegan Menu)
Vegetarian moussaka
Broccoli in capers sauce
Dried fruits crumbles with soya custard

week 8:
Spinach gnocchi with tomato sauce
Basil and ricotta cheese filo parcel
Bean combo salad


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.)

Timetables:

Due to unforeseen circumstances, all Term 1 Classes, Workshops are cancelled. We apologise for any inconveniences caused. We will assist you on refunds.












No surcharges on credit cards.