fundamentals 2
Take your culinary skills to new heights with Fundamentals 2, our ultimate level 2 cooking class designed to unlock your inquisitive culinary potential! From preservation, to butchery, to plating skills, Fundamentals 2 will take you into a world full of Chef tricks and secrets. Discover the foundations of heat control and start cooking grains, proteins and vegetables like a professional. Take what you already know about cooking and build your confidence with the guidance of our trained Chef Instructors. If you’ve already taken our Fundamentals 1, this course is the next natural progression in your cooking journey.
Day 1 - Wednesday Night 615pm-930pm
(approx end time)
Dishes You’ll Make
Chicken and Mushroom Coconut Soup
Mayonnaise
Seared Chicken, Green Goddess Panzanella
Techniques you’ll Learn
Searing chicken breast
Mayonnaise emulsion
Mushroom grilling
Uncommon aromatics
Day 2 - Thursday Night 615pm-930pm
(approx end time)
Dishes You’ll Make
Seared Steelhead Miso Yaki, Dashi Risotto and Pickled Shimeji Mushrooms; per person
Stacked Tuna Tartar and Taro Chips; per person
Techniques you’ll Learn
Fish searing
Pan sauce (miso yaki glaze)
Grain/risotto cooking
Quick pickling
Raw fish usage
Vinaigrette balancing
Deep frying taro chips
Day 3 - Saturday 930am-3pm
(approx end time)
Dishes You’ll Make
Eggs “Benny”
Chicken Butchery
Sous Vide Duck a l’Orange, Poached Mandarin Oranges, Mandarin Demi, Endive Salad
Fried Chicken & Coleslaw
Techniques you’ll Learn
Battering and deep frying
Soft boiled egg
Hollandaise emulsion
Knife cuts in the slaw
Poultry butchery
Sous vide cooking
Demi derivatives
Day 4 - Sunday 930am-3pm
(approx end time)
Dishes You’ll Make
Crepes
Galbi Short Ribs, Gochujang Carrot Puree, Charred Bok Choy
Falafel with roasted garlic and cauliflower toum
Techniques you’ll Learn
Braising
Vegetable puree, veloute sauce
Charring bok choy (less common vegetables)
How to cook boba pearls
Fruit compote
Legume cooking
Take your culinary skills to new heights with Fundamentals 2, our ultimate level 2 cooking class designed to unlock your inquisitive culinary potential! From preservation, to butchery, to plating skills, Fundamentals 2 will take you into a world full of Chef tricks and secrets. Discover the foundations of heat control and start cooking grains, proteins and vegetables like a professional. Take what you already know about cooking and build your confidence with the guidance of our trained Chef Instructors. If you’ve already taken our Fundamentals 1, this course is the next natural progression in your cooking journey.
Day 1 - Wednesday Night 615pm-930pm
(approx end time)
Dishes You’ll Make
Chicken and Mushroom Coconut Soup
Mayonnaise
Seared Chicken, Green Goddess Panzanella
Techniques you’ll Learn
Searing chicken breast
Mayonnaise emulsion
Mushroom grilling
Uncommon aromatics
Day 2 - Thursday Night 615pm-930pm
(approx end time)
Dishes You’ll Make
Seared Steelhead Miso Yaki, Dashi Risotto and Pickled Shimeji Mushrooms; per person
Stacked Tuna Tartar and Taro Chips; per person
Techniques you’ll Learn
Fish searing
Pan sauce (miso yaki glaze)
Grain/risotto cooking
Quick pickling
Raw fish usage
Vinaigrette balancing
Deep frying taro chips
Day 3 - Saturday 930am-3pm
(approx end time)
Dishes You’ll Make
Eggs “Benny”
Chicken Butchery
Sous Vide Duck a l’Orange, Poached Mandarin Oranges, Mandarin Demi, Endive Salad
Fried Chicken & Coleslaw
Techniques you’ll Learn
Battering and deep frying
Soft boiled egg
Hollandaise emulsion
Knife cuts in the slaw
Poultry butchery
Sous vide cooking
Demi derivatives
Day 4 - Sunday 930am-3pm
(approx end time)
Dishes You’ll Make
Crepes
Galbi Short Ribs, Gochujang Carrot Puree, Charred Bok Choy
Falafel with roasted garlic and cauliflower toum
Techniques you’ll Learn
Braising
Vegetable puree, veloute sauce
Charring bok choy (less common vegetables)
How to cook boba pearls
Fruit compote
Legume cooking
Take your culinary skills to new heights with Fundamentals 2, our ultimate level 2 cooking class designed to unlock your inquisitive culinary potential! From preservation, to butchery, to plating skills, Fundamentals 2 will take you into a world full of Chef tricks and secrets. Discover the foundations of heat control and start cooking grains, proteins and vegetables like a professional. Take what you already know about cooking and build your confidence with the guidance of our trained Chef Instructors. If you’ve already taken our Fundamentals 1, this course is the next natural progression in your cooking journey.
Day 1 - Wednesday Night 615pm-930pm
(approx end time)
Dishes You’ll Make
Chicken and Mushroom Coconut Soup
Mayonnaise
Seared Chicken, Green Goddess Panzanella
Techniques you’ll Learn
Searing chicken breast
Mayonnaise emulsion
Mushroom grilling
Uncommon aromatics
Day 2 - Thursday Night 615pm-930pm
(approx end time)
Dishes You’ll Make
Seared Steelhead Miso Yaki, Dashi Risotto and Pickled Shimeji Mushrooms; per person
Stacked Tuna Tartar and Taro Chips; per person
Techniques you’ll Learn
Fish searing
Pan sauce (miso yaki glaze)
Grain/risotto cooking
Quick pickling
Raw fish usage
Vinaigrette balancing
Deep frying taro chips
Day 3 - Saturday 930am-3pm
(approx end time)
Dishes You’ll Make
Eggs “Benny”
Chicken Butchery
Sous Vide Duck a l’Orange, Poached Mandarin Oranges, Mandarin Demi, Endive Salad
Fried Chicken & Coleslaw
Techniques you’ll Learn
Battering and deep frying
Soft boiled egg
Hollandaise emulsion
Knife cuts in the slaw
Poultry butchery
Sous vide cooking
Demi derivatives
Day 4 - Sunday 930am-3pm
(approx end time)
Dishes You’ll Make
Crepes
Galbi Short Ribs, Gochujang Carrot Puree, Charred Bok Choy
Falafel with roasted garlic and cauliflower toum
Techniques you’ll Learn
Braising
Vegetable puree, veloute sauce
Charring bok choy (less common vegetables)
How to cook boba pearls
Fruit compote
Legume cooking
*This program does not require approval by the Private Training Institutions Regulatory Unit (PTIRU) of the Ministry of Post-Secondary Education and Future Skills. As such, PTIRU did not review this program.*