Le contenu des cours
Diplôme en cuisine et pâtisserie
So, can you cook?
In the first lesson, you will learn a variety of important cooking and baking terms, which will help you to feel confident in the kitchen and keep up with the classes. You'll learn how to identify the different types of knives (as well as discuss their various uses) and will be shown how to choose the best quality knife to suit your needs, as well as how to best take care of them. The practical portion of this lesson focuses how to fry the perfect egg.
Blades, Not Bandages
This lesson is aimed to give you the confidence to chop like a pro. Proper knife skills are vital in the kitchen and knowing the proper technique can literally save you a finger. In this lesson, you will not only learn how to use your knife but also how to sharpen a dull blade. You will also be able to identify the various cuts for vegetables (using your newly gained knife skills).
Can we bake something already, Chef?
This is a delicious lesson you do not want to miss. It focuses on understanding what each kitchen/pantry must ideally be stocked with and how to understand all the settings your oven has to offer. The lesson finishes with an amazing practical on how to create mouth-watering and moist banana pecan muffins.
Home for the Hollandaise
Sauce has the power to make or break a dish, and mastering the art of making a sauce is a skill that every chef needs to perfect. This lesson is focused on understanding a roux, mother sauces, and stocks. The practical portion of this lesson will show you how to create a roux and what needs to be done to take it to a finished product.
Cake it easy, man!
Have you ever heard of a Genoise sponge cake? Never fear, Lesson 5 will show you what that is (and why it is different from a regular or chiffon sponge cake), as well as everything in between! Put your newly learned baking terminology to good use and understand why your ingredients need to be at room temperature. There will also be a demo on how to create this delicious sponge and by the end of it, you can rest assured that your mouth will be watering!
Keep it Clean
Do you know the difference between foodborne illness and food poisoning, or food safety, sanitation, and personal hygiene? Knowing the ins and outs of food safety is imperative, especially if you are cooking for groups of people. Knowing how to clean, separate, cook and chill various types of food can help you reduce the risk of illness and reduce food waste while saving on costs.
Who are you calling fatty?
This lesson details the various fats that can be used in cooking and baking, as well as the characteristics of each with a demo focusing on the correct technique to bake melt-in-your-mouth butter biscuits. In addition, this lesson will also delve into the world of raising agents. You will learn what these are as well as why they are important and which types to use for various recipes. Once again, a lesson to truly make you drool...
The final lesson in Module 1 elaborates on meat browning. Explore how to perfectly brown your meats and understand why this method creates such a delicious taste in your favourite roast dishes. The demo is aimed at helping you put the pieces of what you have learned over the last 7 lessons into practice. You will learn how to cook the perfect roast beef with Yorkshire pudding and a variety of vegetables, topped off with an Espagnole sauce. Yum!