Good sauces are the pinnacle of all cooking – both in the skills required to make them as well as the excitement and interest they can give to food. Very often sauces are the most memorable part of the meal. In this exciting theory course, the students will learn how to create restaurant quality sauces in their own home. They will gain an insight into what the commercial chef does and learn to adopt those very skills and techniques to their own home cooking. Course Content Introduct... [More]

To cook meat to a restaurant quality standard requires a level of understanding that goes well beyond following recipes. In this exciting and informative theory class, you will learn not only how to cook meat properly, but understand why you are using certain cookery methods to cook certain cuts. But the course goes deeper than that. It goes to the source: the animal’s breeding environment. With all this knowledge you will be cooking your meat backed by confidence to the highest lev... [More]

This is a practical wine appreciation course that puts participants through a simulated judging class from a National Wine Show. Actual wines from the 2011 Macquaire Group Royal Sydney Wine Show will be used during the evening. Learn how to assess wines like a professional, score wines and award medals. Course Content Overview of the Australian Wine Show System How to assess wines professionally Writing tasting notes Scoring wines Awarding medals Practical session on judging a class... [More]

Discover the many facets of Australia’s favourite grape variety. All states now make attractive but different wines from this classic grape. Learn how climate, soil and winemakers influence can produce different styles of wines. Course Overview Historical overview of Shiraz Varietal characteristics Styles Australian regional expressions of Shiraz Producers – traditional and newcomers Tasting of Australian regional Shiraz Course Outcomes Discuss the origins of Australian Shiraz State... [More]