Cook housewife

Personal schedule:

➤ Number of classes: 12

➤ Duration: 3 hours

➤ Document: certificate in ukrainian and english

РАЗВЕРНИТЕ ОПИСАНИЕ

Learning from scratch, for those who want to learn how to cook at home like in a restaurant!
Training takes place on the basis of the TOP restaurant in Kharkiv, which has all the necessary equipment, inventory, as well as products for cooking. You will be trained in a team of professional chefs, under the guidance of a chef. After completing the training, you are guaranteed to be able to independently cook all the dishes that you will take during the course at home. You will also learn the professional secrets of cooking dishes from meat, fish, seafood, eggs, etc. Learn to choose high-quality, fresh products of the best quality, because only from these you can count on delicious dishes. You will master the decoration and serving of dishes, your photos on Instagram will be the most delicious.
Training schedule is selected individually, within the framework of the restaurant's work schedule, an accelerated / intensive training course is also possible (check with the manager). It is very convenient, you can combine with your daily activities.
Chef will alternate theoretical and practical parts during one lesson, you will constantly act, learn professional secrets and life hacks for home use.
They will answer everything: “what if?”, “what to replace it with?”, “I used to cook (la) and I didn’t succeed, why?” and many other questions that have accumulated in the process of work or home culinary experiments. You can diversify your usual dishes with unusual sauces, dressings, spices that will add piquancy and a unique, unique taste.
If you want to work as a cook and earn money by doing this, the "Professional Chef", "Powerful Chef" and "Expert Chef" courses are also suitable for you.
Thanks to this course and a team of professional chefs, in just 12 lessons, you will be able to diversify your everyday life, learn how to cook like a pro, the food you cook will be like in a restaurant, which will certainly pleasantly surprise your loved ones. After completing the course, your self-esteem and self-confidence will skyrocket, as you will see your incredible, amazing results. The students, looking at the cooked dish, at first, do not even believe that they are capable of such a thing, it is so delicious and exquisite.
They will tell you and show you all the details of cooking and you will definitely succeed!
It's time to act - call/register!

EXPANDㅤ[CHEF HOUSEWIFE]

INDIVIDUALIZED TRAINING PROGRAM
The program can be adjusted depending on the restaurant where the training takes place.
PRACTICAL COURSE

LESSION No. 1
Get acquainted with professional equipment and inventory. Learn to navigate a huge number of products and greenery.
A whole world of spices and spices will open before you, thanks to which your dishes will become aromatic and piquant. You will learn the secrets of revealing the aroma of spices using temperature. You will be able to evaluate their quality, freshness, as well as their combination and processing methods. Together we will prepare the kitchen for work and make preparations. Let's understand the shelf life of various products. Let's practice different ways of cutting meat, fish, and vegetables.

LESSION No. 2
Preparation of first courses. Professional slicing for soups. You will learn to understand spices and which ones are ideal for soups. Thanks to this, your soups will become incredibly aromatic and tasty. They will reveal to you the secrets of preparing soups of different national cuisines.
Let's prepare: red borscht, cheese soup, broth, okroshka, cold soups, Tuscan fish soup, tomato soup, bouillabaisse.

LESSION No. 3
Preparing salads. Let's figure out how to make preparations from meat, fish, vegetables, fruits, herbs for amazing rich and crispy salads.
We will prepare a variety of sauces and salad dressings. After this lesson, your salads will acquire an exquisite taste and many flavor shades.
Sauces such as: tomato sauce, honey mustard, tuna, oyster, burger sauce, sweet and sour, creamy, berry, port sauce and demi-glace, cheese, cranberry and even barbecue will not be a problem for you.
Let's learn how to decorate dishes and serve salads.
We'll prepare: chicken salad pastermi, cevichi salad, seafood salad, veal salad, and also a stunning liver salad.

LESSION No. 4
Hot dishes and their variety will amaze you in this lesson. Let's master Italian cuisine: gazpacho pasta, pasta with seafood, spinach pasta, black spaghetti, and cheese pasta. You will learn which pastas are trending today and how to prepare them.
Modern design of dishes and elements of restaurant serving.
We will prepare: spaghetti Bolognese, spaghetti Carbonara, Asian loxin with vegetables, shrimp, chicken and mushrooms, various types of pizza.

LESSION No. 5
Fish, subtleties of selection and preparation. How to determine the freshness of fish? How to quickly clean and cut fish? How to store? How to fry fish correctly? You will find answers to all these and many other questions in this lesson. Let's cook juicy salmon in sauce with vegetables.

LESSION No. 6
The favorite of guests of all ages is the burger!
What types of burgers exist and what are their fundamental differences? What kind of buns should I use? You will learn a lot of interesting things about the features of black burgers! Also, what is the difference between regular patties and burger patties?
Sauce will help us make the burger unique, juicy and tasty. It adds flavor and variety to this dish. Learn how to assemble a burger and how to serve it.

LESSION No. 7
Meat and poultry, dishes and serving! You will learn how to choose the right meat so that dishes made from it melt in your mouth. Learn how to parse poultry, select meat for steaks, and cut meat for steaks. Let's look at the types of steaks: tomahawk, mignon, ribeye and others.
Let's practice cooking different types of steaks, even without a probe. To make meat dishes just perfect, let’s learn how to make marinades and sauces for them. Did you know that there are universal, quick and slow marinades?
Let's cook different types of steaks, and you will be surprised at how varied and interesting the taste a steak can have.

LESSION No. 8
Dishes on the grill. The barbecue is an amazing invention of mankind, which allows, with skillful use, to prepare stunningly tastier dishes from the simplest ingredients. You will learn the technology of work with a grill so that the dishes are perfectly cooked. Learn the intricacies of cooking mushrooms so that they are juicy and not dry.
We will prepare: chicken, pork, beef, shashlik, sweet and sour and spicy wings, steaks and fish on the grill, mushrooms on the grill, grilled vegetables, marinades and sauces for vegetables.

LESSION No. 9
Side dishes as an independent dish, as well as snacks as an important component of a meal.
Let's look at the preparation of cereals, namely: couscous, kishua, bulgur, rice. Did you know that rice can not only be boiled, but also fried?
Potato side dishes. Fries, young boiled potatoes, fluffy mashed potatoes with whipped butter and cream. Herbs for decoration. Serve with vegetables and fresh herbs.
We'll prepare: Salmon tartare, Carpaccio roll, breaded Camembert with berry sauce and much more.

LESSION No. 10
Breakfasts.
We will prepare the perfect scrambled eggs, omelet, shakshuka, pancakes, poached eggs with Golan sauce on toast with bacon, eggs Benedict, scrambled eggs, dumplings, cheesecakes with chocolate, toast. You had no idea that breakfasts could be so tasty and appetizing!

LESSION No. 11
Seafood and dishes made from it. How to choose seafood, how to determine its freshness? What seafood go together? What's the best way to serve seafood? What is the shelf life of seafood products? What are the cooking and serving methods? You will learn about all this in class.

LESSION No. 12
Let's learn how to calculate dishes. You will learn how calculation differs from a recipe and why it is needed. Learn how to carry out food inventory in a professional kitchen. What methods of storing and processing products exist. You will practice how to properly vacuum seal products, as well as how to peel, package, stick and freeze them. The chef will share professional life hacks that will make you feel like a confident professional in the kitchen of any restaurant!
You will be able to prepare all the dishes covered during the course yourself. We guarantee!

DOCUMENT
“Certificate” in Ukrainian and English.

EXPANDㅤ[PROFESSIONAL COOK]
- PART 1 - BEGINNING (LESSES 1-12)

INDIVIDUALIZED TRAINING PROGRAM
The program can be adjusted depending on the restaurant where the training takes place.
PRACTICAL COURSE

LESSION No. 1
Get acquainted with professional equipment and inventory. Learn to navigate a huge number of products and greenery.
A whole world of spices and spices will open before you, thanks to which your dishes will become aromatic and piquant. You will learn the secrets of revealing the aroma of spices using temperature. You will be able to evaluate their quality, freshness, as well as their combination and processing methods. Together we will prepare the kitchen for work and make preparations. Let's understand the shelf life of various products. Let's practice different ways of cutting meat, fish, and vegetables.

LESSION No. 2
Preparation of first courses. Professional slicing for soups. You will learn to understand spices and which ones are ideal for soups. Thanks to this, your soups will become incredibly aromatic and tasty. They will reveal to you the secrets of preparing soups of different national cuisines.
Let's prepare: red borscht, cheese soup, broth, okroshka, cold soups, Tuscan fish soup, tomato soup, bouillabaisse.

LESSION No. 3
Preparing salads. Let's figure out how to make preparations from meat, fish, vegetables, fruits, herbs for amazing rich and crispy salads.
We will prepare a variety of sauces and salad dressings. After this lesson, your salads will acquire an exquisite taste and many flavor shades.
Sauces such as: tomato sauce, honey mustard, tuna, oyster, burger sauce, sweet and sour, creamy, berry, port sauce and demi-glace, cheese, cranberry and even barbecue will not be a problem for you.
Let's learn how to decorate dishes and serve salads.
We'll prepare: chicken salad pastermi, cevichi salad, seafood salad, veal salad, and also a stunning liver salad.

LESSION No. 4
Hot dishes and their variety will amaze you in this lesson. Let's master Italian cuisine: gazpacho pasta, seafood pasta, spinach pasta, black spaghetti, as well as cheese pasta. You will learn which pastas are trending today and how to prepare them.
Modern design of dishes and elements of restaurant serving.
We will prepare: spaghetti Bolognese, spaghetti Carbonara, Asian loxin with vegetables, shrimp, chicken and mushrooms, various types of pizza.

LESSION No. 5
Fish, subtleties of selection and preparation. How to determine the freshness of fish? How to quickly clean and cut fish? How to store? How to fry fish correctly? You will find answers to all these and many other questions in this lesson. Let's cook juicy salmon in sauce with vegetables.

LESSION No. 6
The favorite of guests of all ages is the burger!
What types of burgers exist and what are their fundamental differences? What kind of buns should I use? You will learn a lot of interesting things about the features of black burgers! Also, what is the difference between regular patties and burger patties?
Sauce will help us make the burger unique, juicy and tasty. It adds flavor and variety to this dish. Learn how to assemble a burger and how to serve it.

LESSION No. 7
Meat and poultry, dishes and serving! You will learn how to choose the right meat so that dishes made from it melt in your mouth. Learn how to parse poultry, select meat for steaks, and cut meat for steaks. Let's look at the types of steaks: tomahawk, mignon, ribeye and others.
Let's practice cooking different types of steaks, even without a probe. To make meat dishes just perfect, let’s learn how to make marinades and sauces for them. Did you know that there are universal, quick and slow marinades?
Let's cook different types of steaks, and you will be surprised at how varied and interesting the taste a steak can have.

LESSION No. 8
Dishes on the grill. The grill is an amazing invention of mankind, which allows, with skillful use, to prepare stunningly tastier dishes from the simplest ingredients. You will learn the technology of working with a grill so that your dishes are perfectly cooked. Learn the intricacies of cooking mushrooms so that they are juicy and not dry.
We will prepare: chicken, pork, beef, shashlik, sweet and sour and spicy wings, steaks and fish on the grill, mushrooms on the grill, grilled vegetables, marinades and sauces for vegetables.

LESSION No. 9
Side dishes as an independent dish, as well as snacks as an important component of a meal.
Let's look at the preparation of cereals, namely: couscous, kishua, bulgur, rice. Did you know that rice can not only be boiled, but also fried?
Potato side dishes. Fries, young boiled potatoes, fluffy mashed potatoes with whipped butter and cream. Herbs for decoration. Serve with vegetables and fresh herbs.
We'll prepare: Salmon tartare, Carpaccio roll, breaded Camembert with berry sauce and much more.

LESSION No. 10
Breakfasts.
We will prepare the perfect scrambled eggs, omelet, shakshuka, pancakes, poached eggs with Golan sauce on toast with bacon, eggs Benedict, scrambled eggs, dumplings, cheesecakes with chocolate, toast. You had no idea that breakfasts could be so tasty and appetizing!

LESSION No. 11
Seafood and dishes made from it. How to choose seafood, how to determine its freshness? What seafood go together? What's the best way to serve seafood? What is the shelf life of seafood products? What are the cooking and serving methods? You will learn about all this in class.

LESSION No. 12
Let's learn how to calculate dishes. You will learn how calculation differs from a recipe and why it is needed. Learn how to carry out food inventory in a professional kitchen. What methods of storing and processing products exist. You will practice how to properly vacuum seal products, as well as how to peel, package, stick and freeze them. The chef will share professional life hacks that will make you feel like a confident professional in the kitchen of any restaurant!
You will be able to prepare all the dishes covered during the course yourself. We guarantee!

DOCUMENT
“Certificate” in Ukrainian and English.

EXPANDㅤ[COOK ENHANCED]
- PART 2 - CONTINUED (LESSIONS 1-20)

INDIVIDUALIZED TRAINING PROGRAM
The program can be adjusted depending on the restaurant where the training takes place.
PRACTICAL COURSE

LESSION No. 1
Meet a professional equipment and inventory. Learn to navigate a huge number of products, spices, and herbs. You will be able to evaluate their quality, freshness, as well as their combination and processing methods. Together we will prepare the kitchen for work and make preparations. Let's understand the shelf life of various products. Let's practice different ways of cutting meat, fish, and vegetables.

LESSION No. 2
Preparation of first courses. Professional slicing for soups. You will learn to understand spices and which ones are ideal for soups, as well as how to release spices using temperature. I will tell you the secrets of preparing soups of different national cuisines.
Let's prepare: red borscht, cheese soup, broth, Tuscan fish soup, tomato soup, bouillabaisse.

LESSION No. 3
Study of creamy, cold soups.
Features and specifics of their preparation. Serving cream soups. The concept of seasonality in the preparation of first courses.
We will prepare: okroshka, cream of mushroom soup and other cold soups.

LESSION No. 4
Preparing salads. Let's figure out how to make preparations from meat, fish, vegetables, fruits, herbs for amazing rich and crispy salads.
We will prepare a variety of sauces and salad dressings.
Namely: tomato sauce, honey mustard, tuna, oyster, burger sauce, sweet and sour, creamy, berry, port sauce and demi-glace, cheese, cranberry and even barbecue. Let's learn how to decorate dishes and serve salads.
We'll prepare: chicken salad pastermi, cevichi salad, seafood salad, veal salad, and also a stunning liver salad.

LESSON No. 5
We will learn how to prepare tuna, oyster, cheese, and berry sauces. Let's figure out how to make sauces and salad dressings.
Expiration dates and storage conditions for sauces.
We will prepare: salad with roast beef, cold appetizers: meat, cheese and fruit slices.

LESSION No. 6
Hot dishes and their variety will amaze you in this lesson. Let's master Italian cuisine: gazpacho pasta, pasta with seafood, spinach pasta, black spaghetti, and cheese pasta. You will learn which pastas are trending today and how to prepare them. Modern design of dishes and elements of restaurant serving.
Let's prepare: spaghetti Bolognese, Carbonara pasta, Asian loxin with vegetables, shrimp, chicken and mushrooms.

LESSION No. 7
Let's look at the technology of making pizza. Let's learn how to prepare the right pizza dough. Sauce is something that can save or destroy.
You will learn how to prepare an unusual pizza sauce, as well as the intricacies of baking. How to cook classic Italian pizza, and how to make an unusual signature pizza? You will learn about all this in class.
We will prepare various types of pizza.

LESSION No. 8
Fish, subtleties of selection and preparation. How to determine the freshness of fish? How to quickly clean and cut fish? How to store? How to fry fish correctly? You will find answers to all these and many other questions in this lesson.
Let's cook juicy salmon in sauce with vegetables.

LESSION No. 9
Sushi. All the secrets of cooking will be revealed to you, from choosing rice to rolling rolls. How to select and prepare fish? How to choose rice? How to prepare Japanese cuisine sauces? You will learn the answers to these and many other questions in class!
Let's prepare: Philadelphia classic, black rolls, green rolls, eel rolls, nihilisms, sashimi, gunkans and more.

LESSION No. 10
Cooking burgers after this lesson is not a problem for you! You will find out the difference between regular cutlets and burger cutlets. And, yes, of course, we will cook them. The sauce will help us make the burger unique, juicy and tasty. It adds flavor and variety to this dish. Let's learn how to assemble and serve a burger.

LESSION No. 11
Meat. Dishes and serving! You will learn how to choose the right meat so that dishes made from it melt in your mouth. Learn how to parse fillets, shoulder blades, balls of meat, select meat for steaks, and cut meat for steaks. Let's look at the types of steaks: tomahawk, mignon, ribeye and others. Let's practice cooking different types of steaks, even without a probe. Let's cook different types of steaks, and you will be surprised how varied and interesting the taste a steak can have.

LESSION No. 12
Poultry and specifics of cooking. To make poultry dishes just perfect, let's learn how to make marinades and sauces for them. Did you know that there are universal, quick and slow marinades?
We will prepare: Chicken steak with cauliflower, duck breast with berry sauce, and turkey cutlets in mushroom cream.

LESSION No. 13
Dishes on the grill. The grill is an amazing invention of mankind, which allows, with skillful use, to prepare stunningly tastier dishes from the simplest ingredients. You will learn the technology of working with a grill so that your dishes are perfectly cooked. Learn the intricacies of cooking mushrooms, which they were juicy, not dry.
We'll prepare: mushrooms fried on the grill, grilled vegetables, mackerel with grilled vegetables, salmon kebab with Blue cheese sauce, shrimp kebab with lime sauce, chicken lula-kebab, chicken lula-kebab veal

LESSION No. 14
Shashlik and its features. How to choose meat for barbecue? Which marinade is sure to not let you down? How long to marinate the kebab so that it is juicy and soft? How to cook shashlik on a grill quickly and perfectly cooked? You want to know?
Come to class!
We will prepare: veal, chicken, pork neck kebab, sweet and sour and spicy wings, marinades and sauces for vegetables.

LESSION No. 15
Side dishes as an independent dish, as well as snacks as an important component of a meal. Let's look at the preparation of cereals, namely: couscous, kishua, bulgur, rice. Did you know that rice can not only be boiled, but also fried?

LESSION No. 16
Potato side dishes. Fries, young boiled potatoes, fluffy mashed potatoes with whipped butter and cream. Herbs for decoration. Serve with vegetables and fresh herbs.

LESSION No. 17
Appetizers are an integral part of the modern holiday table. Cold appetizers call not to eat, but to taste, not to get enough, but to awaken the appetite. You will learn how to cook: Salmon Tartar, Carpaccio roll, foie gras pate with berry flambé, palette bruschette, breaded Camembert with berry sauce and much more.

LESSION No. 18
Breakfasts. We will prepare the perfect scrambled eggs, omelet, shakshuka, pancakes, poached eggs with Golan sauce on toast with bacon, eggs Benedict, scrambled eggs, dumplings, cheesecakes with chocolate, toast. You had no idea that breakfasts could be so tasty and appetizing!

LESSION No. 19
Seafood and dishes made from it. How to choose seafood, how to determine its freshness? What seafood go together? What's the best way to serve seafood? What is the shelf life of seafood products? What are the cooking and serving methods? You will learn about all this in class.

LESSION No. 20
Let's learn how to calculate dishes. You will learn how calculation differs from a recipe and why it is needed. Learn how to carry out food inventory in a professional kitchen. What methods of storing and processing products exist. You will practice how to properly vacuum seal products, as well as how to peel, package, stick and freeze them. The chef will share professional life hacks that will make you feel like a confident professional in the kitchen of any restaurant!
You will be able to prepare all the dishes covered during the course yourself. We guarantee!

DOCUMENT
“Certificate” in Ukrainian and English.

EXPANDㅤ[EXPERT COOK]
- PART 3 - COMPLETION (LESS 1-30)

INDIVIDUALIZED TRAINING PROGRAM
The program can be adjusted depending on the restaurant where the training takes place.
PRACTICAL COURSE

LESSION No. 1
Get acquainted with professional equipment and inventory. Learn to navigate a huge number of products, spices, and herbs. You will be able to evaluate their quality, freshness, as well as their combination and processing methods. Together we will prepare the kitchen for work and make preparations. Let's understand the shelf life of various products. Let's practice different ways of cutting meat, fish, and vegetables.

LESSION No. 2
Preparation of first courses. Professional slicing for soups. You will learn to understand spices and which ones are ideal for soups, as well as how to release spices using temperature. I will tell you the secrets of preparing soups of different national cuisines.
Let's prepare: red borscht, cheese soup, broth, Tuscan fish soup, tomato soup, bouillabaisse.

LESSION No. 3
Study of creamy, cold soups.
Features and specifics of their preparation. Serving cream soups. The concept of seasonality in the preparation of first courses.
We will prepare: okroshka, cream of mushroom soup and other cold soups.

LESSION No. 4
Preparing salads. Let's figure out how to make preparations from meat, fish, vegetables, fruits, herbs for amazing rich and crispy salads.
We will prepare a variety of sauces and salad dressings.
Namely: tomato sauce, honey-mustard, tuna, oyster, burger sauce, sweet and sour, creamy, berry, port and demi-glace sauce, cheese, cranberry and even barbecue. Let's learn how to decorate dishes and serve salads.
We'll prepare: chicken salad pastermi, cevichi salad, seafood salad, veal salad, and also a stunning liver salad.

LESSON No. 5
We will learn how to prepare tuna, oyster, cheese, and berry sauces. Let's figure out how to make sauces and salad dressings.
Expiration dates and storage conditions for sauces.
We will prepare: salad with roast beef, cold appetizers: meat, cheese and fruit slices.

LESSION No. 6
Hot dishes and their variety will amaze you in this lesson. Let's master Italian cuisine: gazpacho pasta, pasta with seafood, spinach pasta, black spaghetti, and cheese pasta. You will learn which pastas are trending today and how to prepare them. Modern design of dishes and elements of restaurant serving.
Let's prepare: spaghetti Bolognese, Carbonara pasta, Asian loxin with vegetables, shrimp, chicken and mushrooms.

LESSION No. 7
Let's look at the technology of making pizza. Let's learn how to prepare the right pizza dough. Sauce is something that can save or destroy.
You will learn how to prepare an unusual pizza sauce, as well as the intricacies of baking. How to cook classic Italian pizza, and how to make an unusual signature pizza? You will learn about all this in class.
We will prepare various types of pizza.

LESSION No. 8
Fish, subtleties of selection and preparation. How to determine the freshness of fish? How to quickly clean and cut fish? How to store? How to fry fish correctly? You will find answers to all these and many other questions in this lesson.
Let's cook juicy salmon in sauce with vegetables.

LESSION No. 9
Sushi. All the secrets of cooking will be revealed to you, from choosing rice to rolling rolls. How to select and prepare fish? How to choose rice? How to prepare Japanese cuisine sauces? You will learn the answers to these and many other questions in class!
Let's prepare: Philadelphia classic, black rolls, green rolls, eel rolls, nihilisms, sashimi, gunkans and more.

LESSION No. 10
Cooking burgers after this lesson is not a problem for you! You will find out the difference between regular cutlets and burger cutlets. And, yes, of course, we will cook them. The sauce will help us make the burger unique, juicy and tasty. It adds flavor and variety to this dish. Let's learn how to assemble and serve a burger.

LESSION No. 11
Meat. Dishes and serving! You will learn how to choose the right meat so that dishes made from it melt in your mouth. Learn how to parse fillets, shoulder blades, balls of meat, select meat for steaks, and cut meat for steaks. Let's look at the types of steaks: tomahawk, mignon, ribeye and others. Let's practice cooking different types of steaks, even without a probe. Let's cook different types of steaks, and you will be surprised how varied and interesting the taste a steak can have.

LESSION No. 12
Poultry and specifics of cooking. To make poultry dishes just perfect, let's learn how to make marinades and sauces for them. Did you know that there are universal, quick and slow marinades?
We will prepare: Chicken steak with cauliflower, duck breast with berry sauce, and turkey cutlets in mushroom cream.

LESSION No. 13
Dishes on the grill. The barbecue is an amazing invention of mankind, which allows, with skillful use, to prepare stunningly tastier dishes from the simplest ingredients. You will learn the technology of working with a grill so that your dishes are perfectly cooked. Learn the intricacies of cooking mushrooms so that they are juicy and not dry.
We'll prepare: mushrooms fried on the grill, grilled vegetables, mackerel with grilled vegetables, salmon kebab with Blue cheese sauce, shrimp kebab with lime sauce, chicken lula-kebab, chicken lula-kebab veal

LESSION No. 14
Shashlik and its features. How to choose meat for barbecue? Which marinade is sure to not let you down? How long to marinate the kebab so that it is juicy and soft? How to cook shashlik on a grill quickly and perfectly cooked? You want to know?
Come to class!
We will prepare: veal, chicken, pork neck kebab, sweet and sour and spicy wings, marinades and sauces for vegetables.

LESSION No. 15
Side dishes as an independent dish, as well as snacks as an important component of a meal. Let's look at the preparation of cereals, namely: couscous, kishua, bulgur, rice. Did you know that rice can not only be boiled, but also fried?

LESSION No. 16
Potato side dishes. Fries, young boiled potatoes, fluffy mashed potatoes with whipped butter and cream. Herbs for decoration. Serve with vegetables and fresh herbs.

LESSION No. 17
Appetizers are an integral part of the modern holiday table. Cold appetizers call not to eat, but to taste, not to get enough, but to awaken the appetite. You will learn how to cook: Salmon Tartar, Carpaccio roll, foie gras pate with berry flambé, palette bruschette, breaded Camembert with berry sauce and much more.

LESSION No. 18
Breakfasts. We will prepare the perfect scrambled eggs, omelet, shakshuka, pancakes, poached eggs with Golan sauce on toast with bacon, eggs Benedict, scrambled eggs, dumplings, cheesecakes with chocolate, toast. You had no idea that breakfasts could be so tasty and appetizing!

LESSION No. 19
Seafood and dishes made from it. How to choose seafood, how to determine its freshness? What seafood go together? What's the best way to serve seafood? What is the shelf life of seafood products? What are the cooking and serving methods? You will learn about all this in class.

LESSION No. 20
Let's learn how to calculate dishes. You will learn how calculation differs from a recipe and why it is needed. Learn how to carry out food inventory in a professional kitchen. What methods of storing and processing products exist. You will practice how to properly vacuum seal products, as well as how to peel, package, stick and freeze them. The chef will share professional life hacks that will make you feel like a confident professional in the kitchen of any restaurant!
You will be able to prepare all the dishes covered during the course yourself. We guarantee!

DOCUMENT
“Certificate” in Ukrainian and English.

CHOOSE YOUR COURSE

BUY TO COURSE

Buy Recipes

Hourly consultation on all issues

Kitchen layout

Cook training at your location

Buy 3D kitchen layout

Buy Menu

Cook housewife

Personal schedule:

PROGRAM

WHAT OUR STUDENTS SAY ABOUT THE COURSE:

VIDEO REVIEWS

All review stories

Write your review

WHERE ARE WE?

YOUR BENEFITS

BOOK NOW!

FILL THE FORM

ENTRY TO THE COURSE

GIFT CERTIFICATE

PLASTIC/ELECTRONIC

IT'S TIME TO INVEST IN THE FUTURE, AND NOT TO THINK ABOUT THE PAST AND PRESENT

CHOOSE YOUR COURSE

BUY TO COURSE

Buy Recipes

Hourly consultation on all issues

Kitchen layout

Cook training at your location

Buy 3D kitchen layout

Buy Menu

Cook housewife

Personal schedule:

PROGRAM

EXPANDㅤ[CHEF HOUSEWIFE]

EXPANDㅤ[PROFESSIONAL COOK] - PART 1 - BEGINNING (LESSES 1-12)

EXPANDㅤ[COOK ENHANCED] - PART 2 - CONTINUED (LESSIONS 1-20)

EXPANDㅤ[EXPERT COOK] - PART 3 - COMPLETION (LESS 1-30)

WHAT OUR STUDENTS SAY ABOUT THE COURSE:

VIDEO REVIEWS

All review stories

Write your review

WHERE ARE WE?

YOUR BENEFITS

BOOK NOW!

FILL THE FORM

ENTRY TO THE COURSE

GIFT CERTIFICATE

PLASTIC/ELECTRONIC

IT'S TIME TO INVEST IN THE FUTURE, AND NOT TO THINK ABOUT THE PAST AND PRESENT