Professional Culinary Course: Modern Cooking Essentials (Meat & Poultry)


Fee 848 RM
Sep 19, 2017 to Sep 19, 2017



COURSE CONTENT

 

WORKSHOP 3: MEAT & POULTRY

 

Time : 9am to 5pm, daily

 

Mastering the correct techniques for dressing meat, control of temperature

and doneness for roasting, grilling, sautéing, braising and stewing.

 

Featuring recipes:

 

 

Beef bourguignon style, sautéed rib eye bordelaise sauce, braised lamb shank,

roasted lamb rack with herb crust, roast orange duck, chicken cordon bleu,

chicken escalopes Viennese style and Coq au vin.

 

    BROCHURE    ENROLMENT FORM

** please click above to download brochure and enrolment form **