Lamb & Beef

Thursday, 04
November

6pm - 9:30pm

Module 1 - Lamb

- Classification, evaluation of quality and purchasing

- Identifying cuts and application of cookery methods

- Menu design

- Practical: Preparation and cooking

- Chef’s table

Module 2 - Beef

- Classification, evaluation of quality and purchasing

- Identifying cuts and application of cookery methods

- Menu design

- Practical: Preparation and cooking

- Chef’s table

Two Modules $160pp

(10% discount for Culinary Diploma – Basic™ Recipients)