Cooking Advanced Program
(+30) 210 9882378

Cooking Advanced Program

ALL CULINARY TECHNIQUES

Learn all cooking techniques in 12 intensive courses!

Each cooking course offers all the necessary skills to excel in the kitchen, enhance or refresh your knowledge and optimize your cooking career.

Duration of cooking courses is at least 3 hours and practice is hands on.

The objective is to acquire specialized knowledge and skills in culinary arts, presentation and terminology.

The Cookery Club is a ‘Lifelong Learning Centre’, licensed by the National Organisation for the Certification of Qualifications and Vocational Guidance (EOPPEP) of the Greek Ministry of Education (Government Gazette 2677-Β/9-11-2011 and License No. 2100469).

ADVANCED COOKING PROGRAM

SEMINAR: 12 classes 

TRAINING:  80% Hands On Practice + 20% Theory 

NUMBER OF PARTICIPANTS: Up to 8 people

CHEF: Nikos Macrymichalos, Nikos Katsariotis

COST: €920 

Tuition must be prepaid during the registration process.

The classes include training, cooking apron, working materials.

For acquiring the Certification of Cook Chef, please click here . Cost: 120€

ADVANCED PROGRAM COURSES

LESSON 1: Knife Skills

Posture - How to use a knife, Knive Skills

LESSON 2: Broths

White poultry broth - Dark meat broth - Dark shells broth - Fish fumer

LESSON 3: Sauces

Hot - Cold - Butter Sauces

LESSON 4: Soups

Meat soups - Fish soups - Cream soups - Veloute - National - Consommé

LESSON 5: Vegetables

Boiled – Steamed - Roasted – Sautee - Glacer – Etouver - Fried in butter

LESSON 6: Potatoes

Boiled – Puree - Grilled in the oven - Sauté (raw or cooked) - Gratiner

LESSON 7: Vegetables, Legumes

Okra - Giant beans - Peas - Chickpeas

LESSON 8: Rice, Gnocchi

Creole - Pilaf - Risotto - Gnocchi Parisienne - Gnocchi Romain - Gnocchi Piemontese

LESSON 9: Doughs

Bread - Fresh Pasta - Tarts

LESSON 10: Chicken

(Practice in filleting)

Roasted - Poêlé - Pané

LESSON 11: Basic cooking techniques for beef, pork

Grilled - Sautee - Ragout - Roasted - Braiser

LESSON 12: Basic cooking techniques for fish

Steamed - Poached - Poêlé