NBCS Term 3 Secondary Cooking - Tuesdays 3.30 -5.30pm x 8 classes starts 28 July
NBCS Secondary students (Years 7 - 11)
3.30-5.30pm Tuesdays 28 July - 15 September inclusive (8 weeks)
These small group classes are inclusive and fun.
The aim is for students to enjoy their time in the kitchen and enjoy cooking as a creative activity rather than a chore.
The classes are hands on and aim to teach culinary and kitchen management skills over the 8 week period.
We use delicious, fresh whole food ingredients to cook a variety of Mod Oz and International dishes.
Together, we create delicious, nutritious food and build on culinary skills and food knowledge. We travel to many countries and try exotic cuisines and replicate them at home. The term long cooking competition runs along side these classes and encourages experimentation and learning and rewards with a wonderful prize.
Sample dish and skill set menu:
New recipes every term.
Healthier baking - cakes and cookies. Swap in. Baking. Sushi. cutting. rolling. filling. presentation. Home made pasta with pesto or simple Napoli sauce. food processing. kneading. rolling.
boiling. Roast vegetables and aioli - roasting. browning. emulsification. Samosas - shortcrust pastry making. spice identification. sauté. Dice. Sang Choy Bau - herb identification. Dicing. grating. sautéing. Dips and vegetable sticks - Hommus. Beetroot Tzatziki. Cutting batons. Blending.
Pureeing. Vegetable Frittata (egg or tofu) Blackbean and beetroot burgers. Kangaroo bolognese with pasta. Potato Gnocchi, burnt butter and sage. Raw desserts: Nice cream. Bliss Balls. Healthy Snacks: Dips and Bliss Balls. Fried Rice. Gado Gado. Dumplings. Pizza from scratch. dough. Kneading. Baking. Vegetable Quiche. whisking. baking. dicing. Sausage Rolls. pastry. baking. dicing. Mexican beans. Dicing. Sautéing. Spice identification. Banana Blueberry pikelets. mixing. frying.
Please read our Cancellation policy before purchase.