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Certificate in Classic Cooking (Micro-Credential)

Certificate in Classic Cooking (Micro-Credential)

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When:

  • Wed 23 Feb, 3:00pm – 8:00pm
  • Thu 24 Feb, 3:00pm – 8:00pm
  • Wed 2 Mar, 3:00pm – 8:00pm
  • Thu 3 Mar, 3:00pm – 8:00pm
  • Wed 9 Mar, 3:00pm – 8:00pm
  • Thu 10 Mar, 3:00pm – 8:00pm
  • Wed 16 Mar, 3:00pm – 8:00pm
  • Thu 17 Mar, 3:00pm – 8:00pm
  • Wed 23 Mar, 3:00pm – 8:00pm
  • Thu 24 Mar, 3:00pm – 8:00pm
  • Wed 30 Mar, 3:00pm – 8:00pm
  • Thu 31 Mar, 3:00pm – 8:00pm
  • Wed 6 Apr, 3:00pm – 8:00pm
  • Thu 7 Apr, 3:00pm – 8:00pm
  • Wed 13 Apr, 3:00pm – 8:00pm
  • Thu 14 Apr, 3:00pm – 8:00pm
  • Wed 20 Apr, 3:00pm – 8:00pm
  • Thu 21 Apr, 3:00pm – 8:00pm
  • Wed 27 Apr, 3:00pm – 8:00pm
  • Thu 28 Apr, 3:00pm – 8:00pm
  • View all sessions

Where:

New Zealand School of Food and Wine, Level 3, 104 Customs Street West, Viaduct, Auckland CBD

Restrictions:

R16

Ticket Information:

  • Domestic Student: $895.00
  • International Student: $2,250.00

The Certificate in Classic Cooking (Micro-credential) introduces fundamental cookery techniques required to prepare a range of classic dishes in a commercial kitchen. Knowledge of food safety, cooking terms and methods are applied in the practical sessions. Planning the sequence of cooking tasks enables dishes to be prepared efficiently with impressive results.

Some of the dishes include:
- Courgette fritters with dukkah and Guacamole
- Eggs Benedict with Sauce Hollandaise
Thai chilli beef with seasonal Asian greens
- Pan-seared sirloin with mushrooms, pan jus, Maitre'd butter
- Chicken breast with thyme and mustard cream sauce, wilted spinach, dauphinoise potatoes
- Fennel and black pepper coated pork belly with honey-roasted kumara

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