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