 Western Cooking & Wine
12 weeks full time, Student or Working Holiday Visa
A highly practical course for students wishing to learn the secrets of Western cookery. The Certificate course also includes wine evaluation and practical hospitality components on wine service and making espresso coffee.
Because of this big practical content, students with a limited knowledge of English will find it ideal.
After completing this course, students will be able to:
- understand Western ingredients and cookery techniques, based on the principles of French cuisine
- read and interpret a recipe
- follow a wine tasting
- make espresso coffee (eg cappuccino, latte)
- provide good customer service in a restaurant
 View course in Japanese (231 KB)
Course Prescription:
- Students spend three days each week cooking and learning to prepare: breads, cakes, sponges and desserts, including ice cream, custards and tarts.
- Wine appreciation, including learning about different wine styles and how to evaluate them. The wine component includes a trip to a top New Zealand winery and focuses predominantly on New Zealand wine, but will include other wines from around the world.
- Hospitality workshops where students learn to wait tables, take orders, serve wine and make coffee.
Structure of Course:
8.30 - 11.30 Class session in Seminar Room or Restaurant
11.30 - 12.30 Lunch
12.30 - 2.30 Class session
Course Dates:
28 January – 18 April 2008
19 May – 8 August 2008
The course will be conducted in English to enable students to practice their English Language Skills.
English levels: IELTS 5
Fees
- 12 week fulltime - includes 1 apron, T shirt
Knives and equipment set
(Please refer to Currency Converter)
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$5,500.00
$450.00 approx
$5,950.00 |
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- 4 week part course - includes 1 apron, T shirt
Hire of knife and equipment set (for 4 weeks)
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$2,000.00
$125.00
$2,125.00 |
The fee covers all costs associated with the course including all food ingredients, wine tastings, day trips, guest lectures etc. The fees do not cover knives or equipment; these may be purchased from the School. See equipment list |
