A Typical Day on this Course
Our cooks will begin the day preparing and cooking a fabulous breakfast.
After breakfast, there will be a run-through of the day ahead and demos where necessary. Cooks will then create a family-style buffet lunch before getting a well-earned break! We will then return to the kitchen to prepare a four-course dinner including canapés. At the end of the day, the kitchen will be cleaned and made ready for the following morning.
Breakfast: Eggs Benedict
Lunch: Vegetarian quiche Lorraine, southern fried chicken, seasonal coleslaw, fresh salad with lime dressing, black bean ragout
Tea: Lemon polenta cake
Canapé: Hoisin duck on cucumber cups
Starter: Beetroot cured salmon with fennel salad
Main: Chicken supreme with mustard sauce, herb potato stacks, green beans and toasted pine nuts
Pudding: Chocolate brownies, berry sorbet, Chantilly cream, white chocolate crumb
After five days of intensive learning and hard work, you will be rewarded with new confidence and exciting recipes to start work with. You will learn how to anticipate the needs of demanding guests and deliver the goods! How to rectify mistakes, cope with disasters and know which short cuts to use and when – and this is only part of the course. You will also learn the art of presentation on the plate and of the table, be given tips on time management, working to a budget and be given the opportunity to acquire a deep knowledge of food safety in catering.
Equipped with a book of "Tips & Tricks" on how to run a chalet or villa kitchen, imaginative menu plans and lots of new recipes (including children’s meals, vegetarian ideas and special dietary solutions), students can expect to work with confidence in this industry.
Duke of Edinburgh Gold award students can use this week as their “Residential”.