Garde Manger, Cold Kitchen and Plating
22 chapters
▶
1
Foundations of Aesthetic Food Presentation
6 classes
1.1 Understanding the Principles of Food Aesthetics
1.2 Exploring Color Theory in Culinary Presentation
1.3 Balancing Texture and Form for Visual Appeal
1.4 Designing Contextual and Thematic Plating
1.5 Mastering the Art of Negative Space in Plating
1.6 Creating Harmony with Garnishes and Accents
▶
2
Advanced Plating Techniques and Tools
6 classes
2.1 Understanding the Principles of Modern Plating
2.2 Exploring Essential Plating Tools and Their Uses
2.3 Mastering the Use of Colors and Textures in Plating
2.4 Creating Visual Balance and Harmony on the Plate
2.5 Designing Thematic and Seasonal Presentation Styles
2.6 Evaluating and Refining Plating for Aesthetic Impact
▶
3
Playing with Textures and Edible Elements
6 classes
3.1 Exploring Texture Variations in Culinary Art
3.2 Understanding Edible Elements in Food Design
3.3 Combining Textures for Visual and Taste Appeal
3.4 Employing Edible Elements for Color and Contrast
3.5 Techniques for Layering Textures in Dishes
3.6 Applying Edible Elements in Thematic Presentations
▶
4
Culinary Artistry: Theme and Concept Development
6 classes
4.1 Understanding Culinary Themes and Concepts
4.2 Exploring Cultural Influences in Food Presentation
4.3 Analyzing the Use of Color and Texture in Plating
4.4 Designing Menus with Cohesive Themes
4.5 Developing a Signature Style in Dish Presentation
4.6 Applying Thematic Concepts in Practical Plating
▶
5
Innovation in Modernist Food Presentation
6 classes
5.1 Exploring the Principles of Modernist Food Presentation
5.2 Analyzing the Role of Plating in Culinary Innovation
5.3 Implementing Textural Contrast in Food Design
5.4 Utilizing Color Theory for Visual Appeal in Dishes
5.5 Crafting Unique Plating Techniques Using Modernist Tools
5.6 Applying Storytelling Through Innovative Plate Composition
▶
1
Plating Basics
4 classes
1.1 Choosing Plates and Space
1.2 Colour, Height and Balance
1.3 Neat Sauce Work
1.4 Simple Garnishes
▶
2
Tasting and Feedback
4 classes
2.1 Tasting Your Finished Dish
2.2 Giving and Receiving Feedback
2.3 Portion Size and Consistency
2.4 Cleaning Down After Cooking
▶
3
Looking Ahead
4 classes
3.1 Review of Skills Learned
3.2 Foundation Certificate Overview
3.3 Careers in Professional Kitchens
3.4 Planning Your Cooking Journey
▶
1
Cooling and Storing
4 classes
1.1 Cooling Racks and Resting Times
1.2 Storing Bread, Biscuits and Cakes
1.3 Keeping Baked Goods Fresh
1.4 Packing Treats for Gifts
▶
2
Glazing and Simple Decoration
4 classes
2.1 Egg Wash and Milk Glazes
2.2 Making Icing Sugar Glaze
2.3 Buttercream Basics
2.4 Simple Piping and Dusting
▶
3
Your Baking Journey Ahead
4 classes
3.1 Reviewing What You Baked
3.2 Costing a Simple Bake
3.3 Careers in Bakeries
3.4 From Workshop to Foundation Level
▶
1
Introduction to Cold Presentation Techniques
6 classes
1.1 Understanding Cold Presentation Principles
1.2 Essential Tools for Cold Presentation
1.3 Color Theory in Food Presentation
1.4 Plating Techniques for Cold Dishes
1.5 Creating Visual Balance on Plates
1.6 Understanding Texture in Cold Dishes
▶
2
Creating Canapés with Flair
6 classes
2.1 Classic Canapé Recipes
2.2 Innovative Canapé Combinations
2.3 Seasonal Ingredients for Canapés
2.4 Building Layers in Canapés
2.5 Pairing Canapés with Beverages
2.6 Presentation Styles for Canapés
▶
3
Garnishing and Decoration Techniques
6 classes
3.1 Herb Garnishes and Their Uses
3.2 Fruit and Vegetable Carving
3.3 Edible Flowers in Presentation
3.4 Sauces as Decorative Elements
3.5 Creating Height and Depth in Garnishes
3.6 Using Textures for Visual Appeal
▶
4
Cocktail Items and Their Presentation
6 classes
4.1 Popular Cocktail Appetizers
4.2 Pairing Flavors with Cocktails
4.3 Creative Skewers and Sticks
4.4 Serving Cocktail Items Effectively
4.5 Glassware Selection for Cocktails
4.6 Garnishing Cocktail Drinks
▶
5
Innovative Cold Dish Ideas
6 classes
5.1 Fusion Cold Dishes
5.2 Global Inspirations for Cold Dishes
5.3 Vegetarian and Vegan Cold Options
5.4 Utilizing Leftovers in Cold Dishes
5.5 Cold Dish Pairings with Sides
5.6 Trendy Cold Dish Presentations
▶
1
Creating Simple Salads
4 classes
1.1 Basic Salad Combinations
1.2 Dressings and Vinaigrettes
1.3 Layering Ingredients Effectively
1.4 Herbs and Seasoning Basics
▶
2
Fruit Preparation Techniques
4 classes
2.1 Peeling and Slicing Techniques
2.2 Creating Fruit Garnishes
2.3 Mixing Fruits for Salads
2.4 Storing and Preserving Fruits
▶
3
Finishing and Presentation
4 classes
3.1 Plating Techniques for Salads
3.2 Using Color and Texture
3.3 Garnishing for Visual Appeal
3.4 Serving Suggestions and Styles
▶
20
Cold Buffet and Platter Production
10 classes
20.1 Planning a Cold Buffet Menu
20.2 Calculating Quantities for Buffet Guests
20.3 Preparing Cold Meat and Poultry Platters
20.4 Preparing Cold Fish and Seafood Platters
20.5 Vegetable and Cheese Platters
20.6 Arranging Platters for Height and Balance
20.7 Using Aspic, Gelee and Glazes
20.8 Replenishing Buffet Items During Service
20.9 Carving and Slicing for Display
20.10 Practical Cold Platter Assessment
▶
21
Cured, Pickled and Preserved Cold Items
10 classes
21.1 Principles of Curing and Salting
21.2 Making Gravlax and Cured Fish Safely
21.3 Pickling Vegetables and Fruit
21.4 Making Terrines and Pates
21.5 Rillettes and Potted Preparations
21.6 Chutneys and Preserves for Cold Plates
21.7 Smoking Foods on a Small Scale
21.8 Safe Ageing Times and Temperature Records
21.9 Slicing and Presenting Cured Foods
21.10 Pairing Preserved Items With Breads and Garnishes
▶
22
Safe Display, Holding and Service of Cold Food
10 classes
22.1 Cold Holding Temperatures and Time Limits
22.2 Ice Beds, Chilled Counters and Cabinets
22.3 Protecting Displayed Food From Contamination
22.4 Sneeze Guards and Serving Utensils
22.5 Date Marking Ready-to-Eat Food
22.6 Allergen Labels on Cold Displays
22.7 Discarding Food After Display Time
22.8 Transporting Cold Food Safely
22.9 Monitoring and Recording Display Temperatures
22.10 Handling a Display Temperature Failure
Indian Regional Cuisines
12 chapters
▶
1
Foundations of Indian Cooking and the Spice Pantry
10 classes
1.1 Regions and Food Traditions of India
1.2 Core Ingredients of the Indian Kitchen
1.3 Whole Spices and Their Characters
1.4 Ground Spices, Colour and Heat
1.5 Fresh Aromatics Ginger Garlic and Chillies
1.6 Ghee, Oils and Fats in Indian Cooking
1.7 Dairy Products Curd Paneer and Khoya
1.8 Indian Cooking Vessels and Equipment
1.9 Safe Handling of Spices and Dry Goods
1.10 Reading and Standardising a Regional Recipe
▶
2
Spice Blends, Masalas and Tempering Techniques
10 classes
2.1 Principles of Layering Flavour With Spices
2.2 Dry Roasting and Grinding Masalas
2.3 Garam Masala and Chaat Masala Blends
2.4 Regional Masala Pastes
2.5 Tadka and Tempering Methods
2.6 Bhunao and Frying Down Masala
2.7 Dum Cooking and Sealed Pot Methods
2.8 Smoking With Dhungar Technique
2.9 Controlling Heat and Preventing Burnt Spice
2.10 Tasting and Adjusting Masala Balance
▶
3
Gravies, Pastes and Base Sauces of Indian Kitchens
10 classes
3.1 Onion Tomato Base Gravy
3.2 White Gravy With Nuts and Cream
3.3 Yellow Gravy and Makhani Base
3.4 Green Gravy With Spinach and Herbs
3.5 Coconut Based Gravies
3.6 Yoghurt Based Gravies and Kadhi
3.7 Preparing Gravy Bases in Bulk
3.8 Cooling and Storing Gravy Bases Safely
3.9 Combining Bases for Many Dishes
3.10 Practical Gravy Base Assessment
▶
4
Dal, Rice and Pulse Preparations Across India
10 classes
4.1 Types of Dal and Cooking Times
4.2 Basic Tadka Dal Preparation
4.3 Dal Makhani and Slow Cooked Dals
4.4 Sambar and Rasam Basics
4.5 Rajma Chole and Bean Curries
4.6 Plain Steamed Rice and Perfect Grains
4.7 Pulao and Flavoured Rice Dishes
4.8 Khichdi and One Pot Meals
4.9 Cooling and Reheating Rice Safely
4.10 Pairing Dal and Rice on a Menu
▶
5
North Indian and Punjabi Cuisine
10 classes
5.1 Features of Punjabi Home and Dhaba Cooking
5.2 Paneer Dishes and Handling Paneer
5.3 Butter and Cream Based Curries
5.4 Sarson Ka Saag and Seasonal Greens
5.5 Punjabi Chicken and Meat Curries
5.6 Kadhi Pakora and Yoghurt Dishes
5.7 Stuffed Parathas and Griddle Breads
5.8 Lassi and Traditional Drinks
5.9 Garnishing Punjabi Dishes
5.10 Plating a Punjabi Meal
▶
6
Mughlai and Awadhi Cuisine
10 classes
6.1 Origins and Style of Mughlai Cooking
6.2 Rich Gravies With Nuts and Saffron
6.3 Korma and Nihari Preparation
6.4 Kebabs Galouti Shami and Seekh
6.5 Awadhi Dum Biryani Method
6.6 Layering Rice and Meat for Dum
6.7 Sealing and Timing a Dum Pot
6.8 Mughlai Breads Sheermal and Rumali
6.9 Halal Meat Handling in Kitchens
6.10 Serving a Mughlai Feast
▶
7
Tandoor Cookery and Indian Breads
10 classes
7.1 How a Tandoor Works
7.2 Lighting and Controlling a Tandoor Safely
7.3 Marinades for Tandoori Foods
7.4 Tandoori Chicken and Meat Preparation
7.5 Tandoori Paneer and Vegetable Preparation
7.6 Fish and Seafood in the Tandoor
7.7 Making Naan and Kulcha Dough
7.8 Cooking Breads in the Tandoor
7.9 Roti Chapati and Griddle Breads
7.10 Cleaning and Maintaining the Tandoor
▶
8
Rajasthani and Gujarati Cuisine
10 classes
8.1 Desert Cooking and Dry Ingredients
8.2 Dal Baati Churma Preparation
8.3 Gatte Ki Sabzi and Besan Dishes
8.4 Laal Maas and Rajasthani Meat Cooking
8.5 Gujarati Thali Structure and Balance
8.6 Dhokla Khandvi and Steamed Snacks
8.7 Undhiyu and Seasonal Vegetables
8.8 Sweet and Savoury Balance in Gujarati Food
8.9 Farsan and Fried Snacks
8.10 Serving a Rajasthani and Gujarati Thali
▶
9
Bengali, Odia and Eastern Indian Cuisine
10 classes
9.1 Features of Eastern Indian Cooking
9.2 Mustard Oil and Panch Phoron Use
9.3 River Fish Preparation and Cooking
9.4 Maach Jhol and Light Fish Curries
9.5 Bengali Vegetable Dishes
9.6 Odia Dalma and Temple Food
9.7 Prawn and Coconut Dishes
9.8 Assamese and North Eastern Highlights
9.9 Rice Preparations of the East
9.10 Plating an Eastern Indian Meal
▶
10
South Indian Cuisine
10 classes
10.1 Features of the Four Southern Cuisines
10.2 Idli and Dosa Batter Fermentation
10.3 Making and Cooking Dosa Varieties
10.4 Sambar and Rasam in Detail
10.5 Coconut Chutneys and Podis
10.6 Kerala Curries and Appam
10.7 Chettinad Spice and Meat Dishes
10.8 Andhra Spicy Preparations
10.9 Karnataka and Udupi Vegetarian Dishes
10.10 Serving a Traditional Banana Leaf Meal
▶
11
Maharashtrian, Goan and Coastal Cuisine
10 classes
11.1 Features of Western Coastal Cooking
11.2 Maharashtrian Everyday Dishes and Masalas
11.3 Misal Pav and Usal Preparations
11.4 Konkan Seafood Cooking
11.5 Goan Vindaloo and Xacuti
11.6 Goan Fish Curry and Recheado Masala
11.7 Portuguese Influence on Goan Food
11.8 Kokum Tamarind and Souring Agents
11.9 Coastal Rice and Coconut Dishes
11.10 Handling Fresh Fish for Coastal Dishes
▶
12
Indian Street Food, Snacks and Sweets
10 classes
12.1 Street Food Culture and Hygiene Standards
12.2 Chaat Assembly Pani Puri and Bhel
12.3 Samosa Kachori and Frying Safely
12.4 Pav Bhaji and Griddle Street Dishes
12.5 Frying Oil Management for Snacks
12.6 Traditional Mithai Base Preparations
12.7 Sugar Syrup Stages for Indian Sweets
12.8 Halwa Kheer and Milk Desserts
12.9 Chai Lassi and Regional Drinks
12.10 Composing a Regional Indian Thali Menu
Cuisines of Asia
14 chapters
▶
1
Foundational Asian Culinary Principles
5 classes
1.1 Exploring Essential Asian Ingredients
1.2 Mastering Knife Techniques for Asian Cuisine
1.3 Understanding Asian Flavor Profiles and Balance
1.4 Applying Foundational Stir-Fry Techniques
1.5 Adapting Traditional Asian Cooking Methods
▶
2
Preparation Techniques in Asian Cooking
5 classes
2.1 Understanding Asian Knife Skills: Chopping and Slicing Techniques
2.2 Mastering the Art of Stir-Frying: Essential Tips and Methods
2.3 Exploring Marination: Creating Authentic Asian Flavours
2.4 Steaming Techniques: Perfecting Textures in Asian Cuisine
2.5 Integrating Fermentation: Enhancing Dishes with Asian Ingredients
▶
3
Mastering Asian Cooking Methods
5 classes
3.1 Exploring the Fundamentals of Asian Flavour Profiles
3.2 Mastering Stir-Frying Techniques for Authentic Texture
3.3 Perfecting the Art of Steaming for Healthy Asian Dishes
3.4 Delving into Braising: Balancing Heat and Aromatics
3.5 Applying Culinary Techniques: Creating a Signature Asian Dish
▶
4
Innovative Fusions and Creative Presentations
5 classes
4.1 Exploring the Principles of Fusion Cuisine
4.2 Identifying Key Asian Ingredients for Fusion
4.3 Experimenting with Flavor Combinations
4.4 Techniques for Creative Culinary Presentations
4.5 Designing a Fusion Dish: From Concept to Plate
▶
5
Chinese Regional Cuisines
10 classes
5.1 Eight Great Regional Traditions of China
5.2 Cantonese Cooking and Light Seasoning
5.3 Sichuan Cooking and Numbing Heat
5.4 Hunan and Shandong Highlights
5.5 Chinese Stocks and Master Sauces
5.6 Classic Chinese Pantry Ingredients
5.7 Braised and Red Cooked Dishes
5.8 Roast Meats and Crispy Preparations
5.9 Chinese Vegetable and Tofu Dishes
5.10 Composing a Chinese Banquet Style Menu
▶
6
Wok Cookery and Stir-Fry Control
10 classes
6.1 Types of Woks and Seasoning a Wok
6.2 Heat Control and Wok Hei
6.3 Cutting Ingredients for Stir-Fry
6.4 Order of Adding Ingredients
6.5 Velveting Meat and Poultry
6.6 Stir-Frying Vegetables Crisp and Bright
6.7 Sauces for Stir-Fries and Thickening
6.8 Deep Frying in a Wok Safely
6.9 Fried Rice Production
6.10 Timed Wok Station Practice
▶
7
Dim Sum and Steamed Dumplings
10 classes
7.1 Dim Sum Styles and Menu Structure
7.2 Steamer Types and Steaming Safely
7.3 Making Dumpling Wrappers and Doughs
7.4 Preparing Pork Prawn and Vegetable Fillings
7.5 Folding and Pleating Dumplings
7.6 Steamed Buns and Bao Dough
7.7 Fried and Pan Fried Dumplings
7.8 Rice Flour Wraps and Rolls
7.9 Dipping Sauces and Accompaniments
7.10 Holding and Serving Dim Sum at Volume
▶
8
Noodle Dishes of Asia
10 classes
8.1 Noodle Types Wheat Rice and Egg
8.2 Cooking and Refreshing Noodles Correctly
8.3 Making Noodle Broths and Soup Bases
8.4 Stir-Fried Noodles and Chow Mein Style
8.5 Pho and Ramen Style Bowls
8.6 Cold Noodle Salads
8.7 Hand Pulled and Cut Noodle Basics
8.8 Noodle Toppings and Garnishes
8.9 Holding Noodles During Service
8.10 Assessed Noodle Bowl Production
▶
9
Japanese Cuisine Foundations
10 classes
9.1 Principles of Japanese Cooking
9.2 Dashi and Miso Preparation
9.3 Cooking Japanese Short Grain Rice
9.4 Seasoned Sushi Rice Preparation
9.5 Sushi Rolls and Nigiri Basics
9.6 Safe Handling of Raw Fish for Sushi
9.7 Tempura Batter and Frying
9.8 Teriyaki Grilling and Simmered Dishes
9.9 Japanese Knife Cuts and Garnishes
9.10 Presenting a Simple Japanese Set Meal
▶
10
Korean Cuisine and Fermented Foods
10 classes
10.1 Features of Korean Cooking
10.2 Gochujang Doenjang and Core Pastes
10.3 Making Kimchi Safely
10.4 Banchan Side Dish Preparation
10.5 Korean Barbecue Marinades and Grilling
10.6 Stews Jjigae and Hot Pots
10.7 Bibimbap Assembly and Rice Bowls
10.8 Korean Pancakes and Fried Foods
10.9 Fermentation Safety and Storage
10.10 Serving a Korean Table
▶
11
Thai and Vietnamese Cuisine
10 classes
11.1 Balancing Thai Flavours
11.2 Making Thai Curry Pastes
11.3 Thai Curries and Coconut Milk Cooking
11.4 Stir-Fried and Grilled Thai Dishes
11.5 Thai Salads and Fresh Herbs
11.6 Vietnamese Herbs and Fresh Rolls
11.7 Vietnamese Broths and Dipping Sauces
11.8 Banh Mi and Grilled Meats
11.9 Fish Sauce and Shrimp Paste Use
11.10 Plating Thai and Vietnamese Dishes
▶
12
Malaysian, Indonesian and Singaporean Cuisine
10 classes
12.1 Cultural Mix Behind South East Asian Food
12.2 Rempah and Spice Paste Preparation
12.3 Laksa and Coconut Noodle Soups
12.4 Nasi Goreng and Rice Dishes
12.5 Satay Marinating and Grilling
12.6 Peanut Sauce Preparation
12.7 Rendang and Slow Cooked Dishes
12.8 Hawker Style Snacks
12.9 Sambal and Chilli Condiments
12.10 Composing a South East Asian Menu
▶
13
Middle Eastern and West Asian Cuisines
10 classes
13.1 Features of Levantine Persian and Turkish Food
13.2 Spice Blends and Herbs of West Asia
13.3 Mezze Hummus and Dips
13.4 Flatbreads and Pita Making
13.5 Grilled Kebabs and Skewers
13.6 Rice Dishes Pilaf and Saffron Rice
13.7 Slow Cooked Stews and Tagines
13.8 Falafel and Fried Preparations
13.9 Nuts Dates and Sweet Preparations
13.10 Presenting a Mezze and Grill Table
▶
14
Asian Condiments, Pastes and Fermented Sauces
10 classes
14.1 Soy Sauce Types and Uses
14.2 Fish Sauce Oyster Sauce and Hoisin
14.3 Vinegars and Pickling in Asian Cooking
14.4 Chilli Oils and Chilli Sauces
14.5 Sesame Peanut and Nut Pastes
14.6 Ginger Lemongrass and Aromatic Pastes
14.7 Allergens in Asian Sauces and Pastes
14.8 Making Dipping Sauces to Order
14.9 Storing Open Sauces and Pastes Safely
14.10 Balancing a Dish With Final Seasoning
Cuisines of Europe, Mediterranean and the Americas
16 chapters
▶
1
Exploration of Continental American Flavors
5 classes
1.1 Discovering Key Ingredients of Continental American Cuisine
1.2 Understanding Flavor Profiles Across American Regions
1.3 Mixing Heritage: The Art of American Fusion Cuisine
1.4 Experimenting with Classic American Dishes
1.5 Creating a Signature Fusion Dish Inspired by American Flavors
▶
2
Analyzing Techniques and Styles of Latin American Cuisine
5 classes
2.1 Exploring the Roots of Latin American Cuisine
2.2 Understanding Key Ingredients in Latin American Cooking
2.3 Mastering Traditional Cooking Techniques of Latin America
2.4 Analyzing Fusion Styles in Latin American Dishes
2.5 Applying Latin American Flavors to Create Fusion Cuisine
▶
3
Introduction to Fusion Cuisine Principles
5 classes
3.1 Exploring the Origins and Evolution of Fusion Cuisine
3.2 Identifying Key Ingredients in Fusion Cuisine
3.3 Analyzing Cooking Techniques in Fusion Dishes
3.4 Understanding Flavor Profiles in Fusion Cooking
3.5 Applying Fusion Principles to Create Unique Recipes
▶
4
Practical Application: Creating Fusion Dishes
5 classes
4.1 Exploring Flavor Profiles: Combining Ingredients from Different Cuisines
4.2 Understanding Fusion Techniques: Balancing Tradition and Innovation
4.3 Crafting Fusion Appetizers: Simple Starters with a Creative Twist
4.4 Experimenting with Main Courses: Merging Diverse Culinary Traditions
4.5 Perfecting Fusion Desserts: Sweet Endings with a Unique Flavor
▶
1
Overview of European Culinary Regions and Their Influences
5 classes
1.1 Exploring the Rich Tapestry of European Culinary Traditions
1.2 Identifying Key Ingredients Across European Regions
1.3 Analyzing the Historical Influences on European Cooking
1.4 Understanding Cross-Cultural Exchanges in European Cuisine
1.5 Applying Regional Techniques to Modern European Dishes
▶
2
Techniques and Ingredients in Classic European Dishes
5 classes
2.1 Identifying Key European Ingredients
2.2 Exploring Fundamental Cooking Techniques
2.3 Mastering Sauces in European Cuisine
2.4 Preparing Classic European Starters
2.5 Creating Signature European Main Dishes
▶
3
Modern Interpretations of Traditional European Recipes
5 classes
3.1 Exploring the Evolution of Traditional European Recipes
3.2 Identifying Key Ingredients in Modern European Cuisine
3.3 Analyzing Techniques for Modernizing Classic Dishes
3.4 Integrating Contemporary Flavours into Traditional Recipes
3.5 Creating a Modern Twist on a Classic European Dish
▶
4
Culinary Artistry and Plating of European Cuisine
5 classes
4.1 Exploring European Culinary Artistry: An Introduction to Styling Techniques
4.2 Mastering Essential Plating Principles: Balance, Harmony, and Contrast
4.3 Applying Colour and Texture: Enhancing Visual Appeal in Dishes
4.4 Creating Themed Plates: Cultural Influences and Artistic Inspirations
4.5 Designing Signature Presentations: Crafting a Unique Culinary Style
▶
9
French Classical Cuisine and Foundation Techniques
10 classes
9.1 Structure of Classical French Cuisine
9.2 French Culinary Terms and Kitchen Language
9.3 Classic Stocks and the Five Mother Sauces
9.4 Sauteing and Pan Sauces
9.5 Braising and Casserole Cooking
9.6 Roasting Meat and Poultry the French Way
9.7 Classic Fish Preparations
9.8 Classic French Vegetable Dishes
9.9 French Bistro Dishes and Menus
9.10 Assessed Classical French Main Course
▶
10
Italian Regional Cuisine
10 classes
10.1 Regional Differences in Italian Cooking
10.2 The Italian Meal Structure
10.3 Antipasti and Preserved Foods
10.4 Risotto Types and Technique
10.5 Fresh and Dried Pasta Regional Dishes
10.6 Pizza and Focaccia Dough Basics
10.7 Veal Chicken and Braised Meat Dishes
10.8 Italian Fish and Seafood Dishes
10.9 Italian Desserts and Coffee Service
10.10 Composing a Regional Italian Menu
▶
11
Spanish, Portuguese and Iberian Cuisine
10 classes
11.1 Regions and Flavours of the Iberian Peninsula
11.2 Tapas Planning and Preparation
11.3 Paella Rice Selection and Technique
11.4 Cured Hams Sausages and Preserved Meats
11.5 Salt Cod and Portuguese Seafood
11.6 Sofrito and Spanish Sauces
11.7 Gazpacho and Cold Soups
11.8 Stews Cocidos and Slow Cooking
11.9 Olive Oil Quality and Use
11.10 Serving Tapas Style Menus
▶
12
Greek and Eastern Mediterranean Cuisine
10 classes
12.1 Mediterranean Diet Principles
12.2 Greek Salads Meze and Dips
12.3 Souvlaki Grilling and Marinades
12.4 Moussaka and Baked Casserole Dishes
12.5 Pastry Dishes With Filo
12.6 Whole Grilled Fish and Seafood
12.7 Lamb Dishes and Slow Roasting
12.8 Herbs Lemon and Olive Oil Seasoning
12.9 Cheeses and Yoghurt Dishes
12.10 Plating a Mediterranean Sharing Menu
▶
13
British, Irish and Northern European Cuisine
10 classes
13.1 Features of British and Irish Cooking
13.2 Roast Dinners and Accompaniments
13.3 Pies Puddings and Suet Pastry
13.4 Fish Dishes and Batter Frying
13.5 Scandinavian Curing Smoking and Pickling
13.6 Rye Breads and Baking Traditions
13.7 Soups Stews and Hot Pots
13.8 Northern European Desserts and Cakes
13.9 Seasonal Game and Preserved Foods
13.10 Serving a Northern European Menu
▶
14
Central and Eastern European Cuisine
10 classes
14.1 Features of Central and Eastern European Food
14.2 Goulash and Paprika Cooking
14.3 Dumplings Noodles and Potato Dishes
14.4 Cabbage Sausage and Pork Dishes
14.5 Borscht and Hearty Soups
14.6 Fermented Vegetables and Pickles
14.7 Pastries Strudels and Cakes
14.8 Smoked Meats and Cold Cuts
14.9 Sour Cream and Dairy Based Sauces
14.10 Serving a Central European Menu
▶
15
North American Cuisines
10 classes
15.1 Regional Styles of North American Food
15.2 Grilling Smoking and Barbecue Techniques
15.3 Burgers Sandwiches and Fast Casual Items
15.4 Southern and Cajun Cooking
15.5 New England Seafood and Chowders
15.6 Breakfast and Brunch Production
15.7 Salads Dressings and Sides
15.8 Pies Brownies and American Desserts
15.9 Canadian and Indigenous Ingredients
15.10 Planning a North American Menu
▶
16
Mexican and Central American Cooking
10 classes
16.1 Corn Chilli and Bean Foundations
16.2 Dried and Fresh Chillies and Their Heat
16.3 Nixtamalised Corn Tortilla and Masa Making
16.4 Salsas Guacamole and Fresh Sauces
16.5 Moles and Slow Cooked Sauces
16.6 Tacos Enchiladas and Tamales
16.7 Ceviche and Seafood Preparation
16.8 Rice Beans and Side Dishes
16.9 Mexican Desserts and Drinks
16.10 Serving a Mexican Feast Menu
