Student needs to prepare the following items and deposit on the start day.
Deposit of chef uniform sets total $392 (By cash, including uniform($300), apron($50), big towel($30),and chef hat($12,no return))
Two new kitchen clothes with different colours$12
Introduction:
Western Chef and Butcher with over 20 years of international Experience. I have worked in some luxurious 4- and 5-Star Hotels and have worked as a Chef in several Countries around the World. In my career I have had the Chance to learn many different Cuisines and experienced a lot of different Techniques. I am also a Master in Butchery and Meat and Seafood Expert.
Content:
Lesson 1
Introduction of different cuts and gradings (US, Australia) & Classic Steak dishes and History of them / Beef Wellington Cooking
Lesson 2
Cooking Methods and Presentation / Ribeye Steak with Sauce
Lesson 3
Butchering and trimming / Braised Sirloin Steak with Onion Sauce
Lesson 4
Basics of Jus making and Stock / Grilled Flank with Chimichurri
Lesson 5
Kettle raising and feed (i.e., Grass-fed VS Grain Fed) (Angus, Holstein, Wagyu, etc.…) Braised Short Rib and Red Wine Sauce
Lesson 6
Rubs and Marination for Beef and Steaks/Rump steak with Peppercorn Sauce
Lesson 7
Steak Sauces and Varieties/ Beef Goulash
Lesson 8
Garnishes and side Dishes/ Beef Brisket Rendang with Sambal
Lesson 9
Difference from Wet aged VS Dry aged/ Tournedos Rossini
Lesson 10
Dry ageing Method and the outcome of it / Beef Kebabs middle Eastern Style
Course Arrangement: 3 hours per lesson, total 10 lessons.
Medium of Instruction: English
Maximum no: 16 (working in groups of 2.)
Instructor: Matthias Pichler
Make-up: This course do not provide make-up classes.
Awards:
Students who achieve a minimum attendance of 75% may apply for "Attendance Certificate in Beef Master Cooking". Award will be issued within 3 months.