Category Archives: Culinary School

Vegetables, Fruit, Eggs & Farinaceous Dishes – Lesson 2. Mushroom & Soft Polenta

A very late post of this weeks class – what can I say ….life! Balancing a full time job, studying and trying to practice leaves little time to sit and reflect, but I remind myself that reflection is essential to … Continue reading

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Vegetables, Fruit, Eggs and Farinaceous Dishes – Lesson 1. Rice Pilaff Recipe

Chef Troy has taken over from Chef Robyn who sadly will be leaving the college to pursue new adventures outside TAFE. The pace is not as frantic this week, although there are quite a few components to each dish and … Continue reading

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Semester 2 – Stocks, Sauces & Soups. French Onion Soup.

 In week two of this lesson block the tasks included making, Brown Chicken Stock, Cream of Chicken Breast Soup, French Onion Soup, in which we used the frozen Brown Beef Stock made in lesson one, and Demi Glace, which required … Continue reading

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Semester 2 – Stocks, Sauces and Soups. Black Bean & Roasted Capsicum Soup

I am back from semester break having been assessed as ‘competent’ in the courses covered in semester 1. The class has graduated to one of the big kitchens, Kitchen 10, where we each have our own stove and single bench … Continue reading

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Prepare & Present Appetisers, Salads & Sandwiches – Assessment

The last week of the semester has arrived and that means it’s assessment week. There is a certain (uninvited) symmetry to this semester; I cut myself (only minor) in week one of the semester and managed to book-end it today … Continue reading

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