French Slow Cooking Workshop
Bon Appetit! French Slow Cooking Workshop (Winter Term)
Can’t tell a cassoulet from a carbonnade? Learn
how to prepare the slow-cooked classics of French regional cuisine – simple but stunning recipes that are perfect for a chilly Sydney winter.
Agenda
We will be focussing on cooking some of the classic slow cooked dishes from
several regions of France including Burgundy, Provence, Alsace Lorraine and
Languedoc.
Students are given an introduction and overview of the regions that we’ll be
cooking from as well as a verbal explanation of the recipes. We will then
work in groups to prepare the dishes which we will eat together towards the
end of the class.
Learning Outcomes
By the end of the workshop the student will:
· have gained an awareness of OH&S issues in relation to food
preparation;
· understand the history and development of cooking in France;
· understand the geographical differences of the country and how they
affect the regional cuisines;
· gained an appreciation of the importance of food in French culture;
and
· have prepared, presented and tasted starter, main and dessert
components of a typical French meal.
Student Information
Students should bring:
· their own sharp knife
· container for carrying left over food
· apron
· tea towel
· pen and paper
Leichhardt Campus, SSC » Sat 6 Dec 08, 9:00 AM
- Price
- $119.00 (inc GST)
- Map & Address
- Leichhardt Campus, SSC
- Finishes
- Sat 6 Dec 08, 4:00 PM
Leichhardt Campus, SSC » Sat 28 Mar 09, 9:00 AM
- Price
- $125.00 (inc GST)
- Map & Address
- Leichhardt Campus, SSC
- Finishes
- Sat 28 Mar 09, 4:00 PM
