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Aug to Sep 2010
Western Cooking

 

 Welcome to Homestyle Gourmet Cooking
For Helpers

The word gourmet probably conjures images of snobbery, fiddly and precious.
However, “Gourmet” is to appreciate the variety of textures, flavors and
presentation in food to heighten the senses. I can think of no more appropriate
word for the style we strive for in Homestyle Gourmet Cooking for Helpers.
There is something to be gained by beginners or experienced alike!
 
We expose participants to food styles that have become popular around the world
from Italian to Chinese to European and Asian. With every session we introduce
relevant cooking theory both for the novice and the experienced. We introduce formulas
for taking classic recipes and giving new life to them with a twist of flavor, presentation
or texture. With every passing session we strive to improve the creativity of the home
chef through formula cooking that will go beyond rote reading of recipes. The result is
cooking that is light, modern and fresh!
 
The provenance of my recipes can be credited to the many wonderful and upscale
restaurants I have been fortunate to sample, the inspiration for ideas I get from all
the cookbooks I dare to try and be influenced by, to the many flavors experienced
around the world and, finally, to my Mom’s kitchen.
 
I am strictly a home chef. I have no formal training. I entertain with taste enjoyment
and easy formality in mind, not perfection.
 
I hope you will enjoy the Superhelper Homestyle Gourmet food in similar style.

The Course Format

You may select individual cooking courses as you wish or sign up for the entire course
which awards a Certificate of Completion. A minimum of four courses is required to earn
a Certificate of Completion.
 
The cooking courses are generally hands on unless otherwise indicated. This means
participants will perform food preparation and cooking. You are encouraged to send
along containers to bring back tasting samples
 
Homestyle Gourmet Cooking for Helpers is geared for both the novice and experienced.
Each session features a 3-course menu: Starter, Main Course and Dessert/Pudding.
 
What the Beginner Learns:
The recipes are written in formulaic format so that ingredient substitution is encouraged.
The beginner will take home formulas for:
  • Soup Making
  • Salad Making and Vinaigrette creations
  • Italian Basics: Tomato Sauce, Homemade Pasta making, Pesto making, Risotto
  • Chinese and Asian Basics: Dumpling Making, Curry
  • Baking: Cake Making, Fruit Crumble, Coulis Creation
  • How to make Puddings
Basic Cooking Techniques discussed and practiced are: Braising, Roasting, Sauteeing,
Boiling, Steaming along with:
  • Food Hygiene and Safety
  • Knife Techniques
  • Food and Cooking Vocabulary
  • Cooking Equipment and Aids
  • How to Buy and Cook Meat, Fish and Vegetables
  • Food Presentation
  • Table Setting and Service
What the Experienced Learns:
In addition to renewing their knowledge of the above formulas and topics the more
experienced participant will be practiced in:
  • Flavor and texture combinations
  • Presentation
  • Meal Planning
Cooking For Vegetarians:
A new feature of the Superhelper Cookery course is the vegetarian option. So if you are
or your family is vegetarian please refer to the vegetarian alternatives next to each menu
option. Please also let us know any specific restrictions you may have as vegetarians.
Cooking for Children:
In addition to the menu plan presented here. Each session will add a bonus of one children’s recipe that relates to the featured menus. Children’s recipes will not be demonstrated, however, due to time constraints.

Who Should Attend
 

The course is designed principally to train helpers on cooking and baking. But food enthusiasts are welcome!

 Click HERE for the Aug-Sep course offering 

Book it Now!

 

Western Cooking
June to July 2010

 

 Tuesdays

9:30am to 12:30pm

  

Special 15%OFF

Book-All Price

$2380 

15% Discount applies to all purchased above $980

 

 

 

Jun 10

Thursday
9:30am to12:30pm

 Western Cooking 1
(This is last month's menu - New one will be published in one week)

  • Mango Balls and Prosciutto Ham in Green Leaves with Homemade White Wine Vinaigrette
  • Chicken and Wild Mushroom Risotto
  • Overnight Soaked Wholewheat Bread
  • Key Lime Pie

Skills Learned: salad creation, making vinaigrette, working with grains, risotto making, broth making, pastry making, dessert creation

Theory: Food Hygiene and Storage Tips

 

$350
 
Jun 17
Thursday
9:30am to12:30pm
  Western Cooking 2
(This is last month's menu - New one will be published in one week)

  • Italian Seafood Soup
  • Baked Whole Fish in Sea Salt flavored with Fennel Seeds and Leeks
  • Homemade Flavored Oil
  • Roasted Rosemary Tomato Mash and Sauteed Spinach
  • Apple Crumble Dessert Cake

Skills Learned: making a combination soup, making a mash, fish cookery, suateeing delicate greens,dessert creation

Theory: How to Buy and Cook Fish

  

 

$350
 
Jun 24
Tuesday
9:30am to12:30pm
  Western Cooking 3
(This is last month's menu - New one will be published in one week)

  • Gazpaco with prawn meat
  • Slow Roasted Mediterranean Leg of Lamb
  • Homemade Meat Broth
  • Couscous Salad and Roast Vegetables
  • Freeform Mixed Summer Fruit Tart

Skills Learned: combination soups, roasting meat, flavoring meat, working with grains, roasting vegetables, pastry making, creating tarts

Theory: How to Buy and Cook Meat

  

 

$350
 
Jun 30

Thursday
9:30am to12:30pm

  Western Cooking 4
(This is last month's menu - New one will be published in one week)

  • Roasted Red Bell PepperSoup
  • Homemade Tomato Sauce
  • Prosciutto and Olive Pizza on homemade dough
  • Bechamel Sauce
  • Eggplant and Zuchinni Lasagna
  • Ginger Panna Cotta with Mixed Berries

Skills Learned: pureed soups, bread making, white sauce and making a tomato sauce, pasta creation, pizza creation, dessert creation

Theory: Common Food Vocabulary Part 1

  

 

$350
 
Jul 6
Thursday
9:30am to12:30pm

 Western Cooking 5
(This is last month's menu - New one will be published in one week)

  • Scallops Ceviche in Orange Lime Vinaigrette with Watercress Salad in a creamy dressing
  • Grilled Steak with Red Wine Sauce
  • Homemade Vegetable Broth
  • Butternut Squash and Goat Cheese Gratin
  • Lemon Creme Caramel

Skills Learned: working with raw fish, salad making, making a vinaigrette, grilling meat, sauce making, making a gratin, Working with custards

Theory: Measuring Equivalents

  

 

$350
 
Jul 13
Tuesday
9:30am to12:30pm

 Western Cooking 6

  • Fish Cakes with Leafy Green Salad in Homemade Shallot Vinaigrette
  • Crusted Fish Fillet with Spiced Squash Puree
  • Baked Taro Chips
  • Rich Chocolate Cake with Ganache

Skills Learned: Salad making, Cursting fish, making pureed sauces, making baked chips, Cake makaing with a ganache

Theory: Common Food Vocabulary Part 2

  

 

$350
 
Jul 20

Tuesday
9:30am to12:30pm

 Western Cooking 7
 

  • Crunchy Chopped Leafy Green Sala in Shallot Vinaigrette
  • Butter Roast Chicken with Rosemary
  • Roast Vegetables with Watercress Mash
  • Flourless Chocolate and Orange Cake

Skills Learned: salad making, roasting poultry, roasting vegetables, making a mash, Flourless cake making

Theory: Stocking the Home Pantry and Substitutions

  

 

$350
 
July 27

Tuesday
9:30am to12:30pm

 Western Cooking 8

  • Squash Soup
  • Pesto and Primavera Sauces
  • Chicken Ravioli
  • Braised Beans
  • Peach and Custard Crumble

Skills Learned: pureed soup making, Italian sauce making, pasta making, ravioli creations, braising vegetables, creating a crumble'

Theory: Review of Past Theories

  

 

$350
   

Special 15%OFF

Book-All Price

$2380

15% Discount applies to all purchased above 980

  

 
 

Thursdays

9:30am to 12:30pm

Special 15%OFF

Book-All Price

$2380

15% Discount applies to all purchased above $980

 

 

 

Aug 12

Thursday
9:30am to12:30pm

Western Cooking 1

  • Prawn and Avocado Salad wtih Fruit Juice Vinaigrette
  • Squash and Chorizo Risotto
  • Overnight Soaked Wholewheat Walnut Bread
  • American Apple Pie

Skills Learned: salad creation, making vinaigrettes, working with grains, risotto making, bread making, pastry making, dessert creation

Theory: Food Hygiene and Storage Tips

 

$350
Aug 19

Thursday
9:30am to12:30pm

 Western Cooking 2

  • Moroccan Sweet Potato Soup
  • Ocean Trout En Papillote in Orange and Lemongrass
  • Homemade Flavored Oil
  • Roasted Fennel Mash
  • Rhubarb Crumble

Skills Learned: making a pureed soup, making a mash, fish cookery, making flavored oils,crumble creation, dessert creation

Theory: How to Buy and Cook Fish

 

$350
Aug 26

Thursday
9:30am to12:30pm

 Western Cooking 3

  • Beetroot Gazpacho
  • Roast Beef in Balsamic Vinegar Glaze and homemade gravy
  • Homemade Meat Broth
  • Baked Polenta with roast vegetables
  • Freeform Mixed Summer Fruit Tart

Skills Learned: combination soups, roasting meat, glazing meat, working with grains, roasting vegetables, pastry making, creating tarts

Theory: How to Buy and Cook Meat

 

$350
Sep 2

Tuesday
9:30am to12:30pm

 Western Cooking 4

  • Broccoli Soup in Coconut Broth
  • Homemade Tomato Sauce
  • Garden Fresh Pizza on homemade dough
  • Bechamel Sauce
  • Eggplant, Zuchinni. Mushroom Cannelloni
  • White Chocolate Panna Cotta with Coffee Syrup
Skills Learned: pureed soups, bread making, white sauce and making a tomato sauce, pasta creation, pizza creation, dessert creation

Theory: Common Food Vocabulary Part 1

 

$350
Sep 9
Thursday
9:30am to12:30pm

Western Cooking 5

  • Onion and Tomato Tart
  • Grilled Steak with Red Wine Sauce
  • Homemade Vegetable Broth
  • Sweet Potato, Spinach and Ricotta Cheese Gratin
  • Chocolate Fudge Brownie
Skills Learned: working with savoury tarts, grilling meat, sauce making, making a gratin, broth making, cake making

Theory: Measuring Equivalents

 

$350
Sep 16

Thursday
9:30am to12:30pm

Western Cooking 6

  • Goat's Cheese Souffle with Rocket Salad in Homemade Balsamic Vinaigrette
  • Parmesan Crusted Baked Fish Fillet with Spinach Puree
  • Homemade Fish Broth
  • Braised French Beans
  • Orange Flourless Cake with Lemon Ganache

Skills Learned: Salad making, souffle making,crusting fish, broth making, making pureed sauces, vegetable cookery, Cake makaing with a ganache

Theory: Common Food Vocabulary Part 2

 

$350
Sep 23

Thursday
9:30am to12:30pm

Western Cooking 7

  • Spinach and Pumpkin Salad in Sesame Lemon Dressing
  • Garlic Roast Chicken
  • Roast Vegetables
  • Baked Potato Chips
  • Lemon Sponge Cake

Skills Learned: salad making, roasting poultry, making chips, roasting vegetables, making a mash, Cake making

Theory: Stocking the Home Pantry and Substitutions

 

$350
Sep 30

Thursday
9:30am to12:30pm

Western Cooking 8

  • Minestrone Soup
  • Pesto and Carbonara Sauces
  • Homemade Mushroom Ravioli in a Carbonara Sauce
  • Sauteed Spinach
  • Coconut Creme Caramel

Skills Learned: combination soup making, Italian sauce making, pasta making, ravioli creations, sauteeing delicate greens, working with custards

Theory: Review of Past Theories

 

$350
 

Special 15%OFF

Book-All Price

$2380

15% Discount applies to all purchased above 980