Acquire modern skills in Culinary Arts

kenvale.edu.au

Cooking Masterclass Short courses

Spend a day in our commercial kitchen being coached by Chef Dominique Roux-Salembien!If you’re looking to refresh your culinary skills or develop some new ones, then our Cooking Masterclass is for you. These day-long workshops are designed for high school hospitality teachers to equip you with practical skills and recipes that can be immediately adapted in the classroom.

kenvale.edu.au

Our Session Dates & ModulesTime: 9am – 3pmDate Skills Acquisition Refresh your knowledge from SIT20416

Cert II modules in Kitchen Operations

Friday 10 June 2016

Prepare seafood dishes Simple Dishes (SITHCCC002)

Friday 24 June 2016

Prepare poultry dishes Stocks, sauces & soups (SITHCCC007)

Friday 12 August 2016

Produce desserts Simple Dishes (SITHCCC002)

Friday 19 August 2016

Prepare meat dishes Appetisers & Salads (SITHCCC006)

Each session will focus on equipping you with new skills in specialist areas whilst also refreshing current knowledge on some modules from Cert II in Kitchen Operations (SIT20416). See below for a breakdown of course dates and topics covered in each session:

Timetable* *subject to change

9:00am Registration

9:30am Theory class

10:15am Morning Tea

10:30am Cooking demonstration

11:30am Cooking practical

1:30pm Lunch

2:30pm Wrap up

3:00pm Departure

Parking Limited parking available on campus

Attire Please wear chef uniform and bring your own tool kit

Once you have completed a course with Kenvale College you will automatically become part of our Teacher’s Alumni and gain; access to our exclusive online resource portal, receive up to date news and event invitations, receive updates on our scholarship programs for your students, receive invitations to other professional development courses.

Please note: Enrolments in this course are limited to 13 places to accommodate everyone comfortably in the kitchen.

Bookings will be taken on a “first in” basis.

Investment$300 (plus GST), including the training, handouts, ingredients, recipes and a 3 course meal

Let us know if you need an invoice to your school

“A fantastic day - learning new skills & enjoy being hands-on. One of the best professional development days I have attended.”

“It met more than what I envisaged

today would give me. A great experience. First

class food, expert chef and amazingly simple techniques

and produce the first class food.”

RTO ID 6901 | CRICOS ID 00771A | ABN 72 382 006 365

He endeavours to tailor learning and mentoring methods to aspiring students in order to help them achieve their personal dreams.

Restaurant experienceDominique has worked in leading restaurants such as Spice Temple, Rockpool Bar & Grill, Balla Restaurant and The Wharf Restaurant. He has also worked with prestigious Sydney chefs such as Mr Neil Perry and Mr Stefano Manfredi.

SpecialtyHe specialises in French, Classical and Australian Contemporary Cuisine, and holds strong and current technical knowledge of how these cuisines are integrated specifically into the Australian Hospitality Industry environment particularly in restaurants and hotels.

Dominique Roux-Salembien

Dominique Roux-Salembien is a passionate and dedicated chef with more than 35 years of experience in the industry (both in France and Australia).

Dominique is an enthusiastic trainer and has educated and inspired generations of both local and international culinary arts students throughout his years of teaching. He has taught at the Northern Sydney Institute (part of TAFE) for 21 years and lectured at the Le Cordon Bleu Culinary Arts Institute for three years.