Post on 14-Jul-2020
D U B L I N C O O K E R Y S C H O O L P R O F E S S I O N A L P R O G R A M M E
For more information about the course visitwww.dublincookeryschool.ie/certificates
info@dublincookeryschool.ie+353 (0)1 2100 555
4 Week Certificate Course
Get ready to bring your cookery skills to a whole new level.
R E G I S T R A T I O N I S O P E N !
S E S S I O N S R U N J A N U A R Y - A P R I L - J U L Y - S E P T E M B E R
Whether you are a complete novice or an accomplished amateur cook,Dublin Cookery School's 4 Week Certificate Course is designed to helpyou construct a well-rounded culinary foundation that will give you the
tools and confidence to flourish in the kitchen.
C O U R S E H I G H L I G H T S
L E A R N M O R E A T
W W W . D U B L I N C O O K E R Y S C H O O L . I E
C A L L U S A N D L E T ' S S T A R T A D I S C U S S I O N
+ 3 5 3 ( 0 ) 1 2 1 0 0 5 5 5
O R D R O P U S A L I N E
I N F O @ D U B L I N C O O K E R Y S C H O O L . I E
Designed with thebusy, food-obsessedindividual in mind
State-of-the-art kitchen, top-notch equipment, andthe very finest ingredients from Ireland and, where
appropriate, further afield
Introductory workshops to cheese making and wine appreciation
Masterclass with artisan bread master Rossa Crow (Le Levain Bakery)
Internal voluntary placement opportunities withinDublin Cookery School's public courses
An extraordinary repertoire of recipes covering abroad range of cuisine styles including classic and
contemporary, local and international
WHAT WE COVER IN 4 WEEKS
Stocks, Soups, Hot & Cold Savoury Sauces includingvegetable, fish, and meat bases
pan sauces, fresh sauces, and salsas
Vegetables, Grains & Pastawithin a healthy eating context
within the context of starters, mains, and side dishes
Meat includingbeef, pork, lamb, and game
poultry (including jointing and carving)
Seafood includingprinciples of choosing, storing, and handling
round and flat fish (including skinning, boning, and filleting)shellfish
Herbs & Spices includingtraditional uses within various culinary cultures
Contrasting Methods of Cooking includingbaking, roasting, grilling, sautéing, pan-frying, and deep-frying
simmering, boiling, steaming, poaching, and braising
Baking & pastry includingsweet and savoury pastry doughs
biscuits, tray bakes, and tartscustards, mousses, and meringues
hot and cold sweet saucesfrozen desserts
Breads includingquick breads such as soda breads, scones, and muffins
yeasted breads such as traditional white, flavoured doughs, overnight starters, and enriched doughs
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For more information visit www.dublincookeryschool.ieinfo@dublincookeryschool.ie
+353 (0)1 2100 555