Courses
More Than Just a Cooking School
Level Two Larder
This component reinforces material covered in Level 1 Cookery and Commodities. The student chef will develop the practical and theoretical skills necessary for operating a kitchen in a small restaurant, including everything from purchasing ingredients,…
Instructors
Level Two Pastry Practical
This component builds on the knowledge and skills developed in Level 1 Pastry. The student will learn more complex pastry techniques and applications. Recurring techniques in the Restaurant Labs such as puff pastry and bread…
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Level Two Restaurant Design
This course examines restaurant concepts such as bistro, classical and modern. The course examines everything that influences our perception of a restaurant – decor, the grooming of the staff and clients, food and drink presentation,…
Instructors
Level Two Gastronomy
This component will broaden the student’s knowledge of the field of gastronomy through reading material, group work and written exercises. The work of Brillat-Savarin is examined in order to draw parallels between the gastronomy of…
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Level Two Business
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Level Two Communications
This course provides the student with the knowledge and ability to communicate effectively in Front of House and with the public generally. Students gain experience in communicating with restaurant patrons in the dining room through…
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Level Two Wine
The course will introduce students to the secondary grape varietals and explore the stylistic differences between varietals/regions.
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