BASIC COURSE 

COOKING FROM A TO Z

course which helps to enhance and expand your knowledge about cooking to the maximum extent 

Yes, we believe, that it is possible to learn the basics of cooking and even more within one month of intensive training 

Our mission is to prepare professionals having enough competence, knowledge and creativity to understand that mastering the basics is an absolute starting point. 

Based on 10 years of our own experience of teaching the Basic Cooking Course and expertise of Chefs, by adaptation and streamlining of all processes and time optimization, we have developed the program, which includes the most necessary theory and practice and is compliant with the standards of international professional training.  

ABOUT COURSE 

GROUP SIZE

12 (Please, reserve a place in a group before making payment)

THE COST INCLUDES

Ingredients, flow charts, library, coffee and tea + 5-days meat or fish course

DOCUMENT ISSUED

Diploma with the EU and US international certification (IACP, ACF)

SCEDULE

4 weeks, 6 hours a day, Mon-Fri, 10:00 am - 4:00 pm + 5-days PRO course (meat/fish)

Number of cooked recipes

Over 100 recipes

Training options

morning shift (Mon-Fri, 10:00 - 15:00), weekend shift (Sat-Sun, 10:00 - 15:00)

Start dates

Пн08Июнь10:0016:00Курс "Кулинария от А до Я"10:00 - 16:00 Тип события:Кулинарные курсы

Пн06Июль10:0016:00Курс "Кулинария от А до Я"10:00 - 16:00 Тип события:Кулинарные курсы

Пн03Авг10:0016:00Курс "Кулинария от А до Я"10:00 - 16:00 Тип события:Кулинарные курсы

PRICE

UAH 33,000 

+ Bonus – module “PRO”  сourse on meat or fish

Course program 

◊ Kitchen appliances and basic inventory

◊ Purchasing and culinary management (saving time for cooking): menu planning, compiling a list of ingredients, storage and work with previously prepared and semi-prepared ingredients, reducing time and waste. 

◊ Basics of tastes and flavors (bitter/sweet/sour/salty/umamy), perception. Food pairing.

◊ Molecular approach: what influences the taste and texture of ingredients while cooking – fiber, proteins, carbohydrates, and fats. Temperature regimes, aging and fermentation.

◊ Basic and contemporary cooking techniques: grilling6 WOK, boiling, sous-vide, LTC, and slow stewing. 

◊ Desserts for restaurant and home. 

◊ Presentation of dishes, decoration techniques. 

 Lecture: «Dish presentation, color card, and techniques” 

Decorations to be prepared: 

  • Fish and pork skin chips; coral tuile. 
  • Orange and balsamic vinegar caviar. 
  • Edible soil, sweet and salty. 
  • Groat popcorn. 
  • Savory mirror glazes. 
  • Fluid gels. 
  • Elastic fruit and vegetable pastila 
  • Edible sponges 

Techniques to be mastered: 

  • Work with additives applied in contemporary cooking: 
  • Gelification 
  • Thickening 
  • Degydration 
  • Work with siphon and liquid nitrogen 
  • Oil flavoring and coloring 

Lecture: «Broths as the basis of soups and sauces. Derivative products, storage and taste activity»

Soups to be cooked:

  • Basic fish broth 
  • Basic chicken broth 
  • Bouillabaisse soup with croutons and aioli sauce.  
  • Spinach cream soup with salmon quenelles 
  • Mushroom cream cappuccino with truffle foam. 
  • Traditional Thai soup Tom Yum 
     

Techniques to be mastered: 

  • Fish broth of seafood . Work with spices. 
  • Poultry (chicken) broth, demi-glace sauce (active broths)
  • Taste concentration, bisque sauce, and aioli sauce. 
  • One technique, many cream soups; cooking from previously prepared ingredients within 5 minutes 
  • Traditional Thai soup Tom Yum 

Lecture: «Basics of classic cold sauces – dressings, balsamic sauces, and mayonnaises»

Salads to be cooked: 

  • With light-salted salmon, dried tomatoes, and baked vegetables with sesame and nut dressing
  • With grilled beef stir-fry, fried Camembert, corn salad, rocket salad, and mangold
  • With rice noodles, vegetables, pork in soy and ginger caramel
  • Caesar with sous-vide chicken
  • Mixed salad with berry balsamic sauce, dried duck breast, and croutons with cream cheese (prepared during tho course).         

     

    Techniques to be mastered 
  • Salted salmon smoked with green tea, gomodari nut sauce, and dried tomatoes  
  • Stir-fry technique, berry balsamic dressing 
  • Mayonnaise sauces, introduction into the low temperature cooking 
  • Salted and dried meat, main techniques 

Lecture: «Basics of classic warm sauces»

Salads to be cooked Приготовленные салаты:

  • Warm tempura vegetables and pulled pork
  • Grill with roast beef, soft smoked tomatoes, and vegetables 
  • With duck confit, cherry, and caramelized pear with nuts 
  • Wok with buckwheat noodles and broccoli 
  • With chicken liver in wine caramel, and hummus with apple curry 
     

Techniques to be mastered

  • cooking in tempura batter, ponzu sauce, pulled meat 
  • smoking of ingredients before serving, cooking meat with a thermometer 
  • preparing confit, caramelization 
  • wok — one technique, hundred various dishes

Lecture: «Quick marinating, and basic fermentation. Safe cooking practices.»

Appetizers to be cooked: 

  • Soft smoked salmon ceviche with spicy orange sauce 
  • Cheesecake with blue cheese and cedar nuts 
  • Steak tartare with fermented yolk 
  • Vitello tonnato sous-vide with fresh tuna sauce
  • Crème-brûlée chicken liver pate with mushroom confit 

Techniques to be mastered: 

  • cooking fish with active marinades 
  • savory cheesecake 
  • marinades for dishes without treatment 
  • low temperature cooking 
  • baked pates

Lecture: «Hot appetizers: peculiarities of cooking, when and how to serve?»

Appetizers to be cooked: 

  • Eggs “Benedict” with basil hollandaise sauce 
  • Bouchot Mediterranean mussels cooked with tomatoes and olives 
  • Broccoli gratin with mustard sauce 
  • Crayfish thermidor with sea snails

Techniques to be mastered: 

  • egg pouching – standard technique and sous-vide, toast bread cooked in house 
  • hollandaise sauces, derivatives 
  • preparation of seafood, temperature regimes 
  • all-purpose phillo dough 
  • gratins – one technique, hundreds of dishes 

Lecture: In-house pasta. Varieties, adding tastes and colors with food products and spices.»

Dishes to be cooked: 

  • Spaghetti «Carbonara»
  • Паста «Alla Puttanesca»
  • Lasagne
  • Ravioli with salmon, basil, and cream cheese 
     

Techniques to be mastered: 

  • cooking pasta dough with cuttlefish ink, spinach, and saffron 
  • pasta dough on yolks, on a mixture of two types of flour, all-purpose dough 
  • rolling out and cutting spaghetti, linguini, and lasagna sheets, shaping ravioli 
  • fillings and sauces for pasta and ravioli. 
  • Sauces: Bolognese and bechamel  

Lecture: «What to look at while buying meat. Aging (fermentation). Salt and acid, are they friends or enemies of meat? Why same cooking methods give different results?»

Dishes to be cooked: 

  • Filet mignon with pepper sauce, and baked gnocchi in blue cheese sauce 
  • T-bone steak with vegetable ratatouille, and anchovy butter 
  • Tenderized pork parmigiana with lardon sauce 
  • Polpette, Italian meatballs 
  • Veal cheek sous-vide with celery puree 
  • Beef Wellington 
  • Cider-simmered pork brisket with fennel and apples 
  • Meatloaf with liver and herbs mousse 
  • Asian slow smoked ribs
 

Techniques to be mastered: 

  • Ideal dish – right steps to success. Purchase – aging – storage, cutting – marinating, preparation – cooking 
  • Grill – direct cooking or finishing in the oven? 
  • Simmering in liquids, in vacuum bag. 
  • Slow smoking 

Lecture: «Choosing met: farmers or grocery store. Cutting without waste.»

Dishes to be cooked: 

  • Chicken fricassee in wine sauce (or Coq au vine)
  •  LTC quail
  • Chicken simmered in ginger broth and fried in tempura batter with plum sauce. 
  • Boneless grilled chicken 
  • Traditional Peking duck 

Techniques to be mastered: 

  • using alcohol while braising to add tastes 
  • Low temperature cooking technique (LTC), using marinade injector for marinating 
  • simmering in spicy broths 
  • complete de-boning of poultry before grilling 
  • Steamed rice bread 

Lecture: Sleep longer in the morning and cook breakfast or lunch snack within 10 minutes.

Dishes to be cooked: 

  • Royal club sandwich 
  • Sandwich with homemade Nutella Сендвич с домашней Нутеллой
  • Sandwich with homemade sausage 
  • Classic crepes 
  • Cottage-cheese pancakes 

Techniques to be mastered: 

  • cooking quick and tasty nutritional snacks 
  • all-purpose crepes 
  • Ideal cottage-cheese dough, berry sauce on caramel. 

Lecture: «What to look at which buying fish, signs of fresh fish.  Tender protein subject to lesser gravity. Secrets of preparation and perfect crispy crust.»

Dishes to be cooked: 

  • Fish baked in Mediterranean herbs with caramelized lemon 
  • Pouched pike perch with shrimps and basil sauce 
  • Salmon cooked in parchment with vegetables and seafood in meuniere sauce 
  • Fried codfish with remoulade sauce 
     

Techniques to be mastered: 

  • frying, preparation and ensuring perfect even crust 
  • pouching – techniques of cooking in aromatic broth or in vegetable oil 
  • baking a hole fish – using thermometer to ensure perfect juicy fish flesh 
  • sauces, decoration and serving. 

Lecture: «Tips for buying seafood. Frozen seafood – what to look at. Minimization of thermal processes.»

Dishes to be cooked: 

  • Seafood confit 
  • Eclair with shrimp sauce 
  • Sea snails in parmigiana sauce 
  • Risotto with mussels, and citrus and mint touch. 
 

Techniques to be mastered: 

  • confit technique – fast cooking on high fire 
  • baking eclairs 
  • risotto base, one technique – many variations 
  • Thai rice – replace ingredients to cook other dish 

Lecture: «Yeast or starter doughs – what is the difference? Optimum temperature for rising and baking. Brad in ordinary oven and in convection steamer.»

Bread to be baked: 

  • Bread with raisins and walnuts +green butter with herbs and citrus 
  • Cottage dread of whole-wheat flour + dip of blue cheese and feta 
  • Focaccia on biga preferment + red pesto 
  • Bread for toasts 
 

Techniques to be mastered: 

  • метод «конфи» — быстрое приготовление на высоком огне
  • выпечка эклеров
  • основа ризотто, метод один — множество вариаций
  • тайский рис — заменяем продукты , получаем другое блюдо

Lecture: «Milk for cheese – choosing and possible issues. Why it is wise to make cheese at home? One technique providing base for almost any cheese.»

Cheese to be cooked:

  • Cottage cheese 
  • Mozzarella
  • Greek feta cheese 
 

Techniques to be mastered: 

  • formation of cheese curd and grain; what to look at to cook good cheese at the first try 
  • pasta – filata – why cheeses start to stretch 
  • feta or bryndza….. cheese from which you may get almost all other cheeses using different aging techniques 

Lecture: «What makes a perfect pie? The elements of a perfect pie: dough – filling – forming – baking»

Pies to be cooked: 

  • Quiche with feta, dried tomatoes, and spinach 
  • Round yeast pie Quadro Formaggio 
  • Strudel with chicken and mushrooms in thick bechamel sauce 
  • Traditional British beef and Guinness pie

Techniques to be mastered: 

  • savory short pastry, one base, different fillings 
  • rich yeast dough as a base for pies, patty-pies, and khachapuri….
  • pie fillings as a stand-alone dish 
  • replacing pie dough with vegetable mousses for baking (e.g. potato and broccoli) 

Lecture: «Say «No» to buckwheat, classic mashed potato and pasta. Basic of restaurant dishes.»

Side dishes to be cooked: 

  • French mashed potatoes 
  • Vegetable ratatouille 
  • Couscous with orange pesto 
  • Rice with egg and seafood 
  • Banusz with bryndza and mashroom sauce 
  • Celery mash with parmesan 

Techniques to be mastered: 

  • mashing: rules of perfect creamy texture 
  • baking vegetables and avoiding mushy texture 
  • using citrus fruit to add flavor to side dishes 
  • Pan-Asian side dish: one technique and hundreds of recipes 
  • new version of traditional side dishes 

Lecture: «Basics of classic desserts and pastry. Inventory, nuances of cooking and ways of serving»

Desserts to be cooked: 

  • Chocolate fondant 
  • Brownie cake 
  • Spicy lemon cake loaf 
  • Creme brulee
  • Cherry Clafoutis 
  • Napoleon with creme patissiere 
  • Classic cheesecake with berry /citrus confit 
  • Panna — Cotta with mango chantilly cream

Techniques to be mastered: 

  • chocolate in desserts and pastry 
  • cooking moist loaf from your childhood 
  • basics of cream fondant for baking/freezing 
  • short dough: types, and baking techniques 
  • secret dough for Napoleon and classic 
  • creamy texture – how to get it and to avoid overbaking? 
Teachers

Who this course is for 

HOME COOKS

Cooking course is suitable for beginners, and those who cook for themselves and their family. Knowledge or the basics of cooking helps to make your menu more diverse, and to better understand ingredients and processes, which take place while cooking. Be you a homemaker or a designer, you must know what to eat to be healthy. 

PROFESSIONAL COOKS AND CHEFS

New ideas, technologies, tastes, and serving. information and practical refreshment, new recipes and technologies, and more thorough analysis of ingredients. 25 days of practice will inspire the professional cook for creation of new culinary masterpieces, and give them a firm basis for future work and development in the culinary world.

BUSINESS AND RESTAURANT OWNERS

Today a successful businessperson must know all ins and outs of their business – from marketing to the smallest details of cooking different dishes. After finishing the course, you will understand how to purchase, store, and cook essential dishes. Also you will have over 100 ideas of dishes to include into your restaurant menu. 

WHY CHOOSE THE COURSE

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foreign school level

Course program is accredited by European and American certification authorities, we issue diplomas with IACP and ACF credentials. 

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individual work station

6 hours of 100% practice individually or in small groups, over 5-6 dishes per day. 

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your question - our practical answer

We look at the product from the chemical point of view and analyze process, which take place in it. This allows to avoid force majeure situations while cooking.

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culinary = lifestyle

Our health today depends on what we ate in the past. Awareness in the kitchen is vital for everyone, be they a motjer cooking for her family or a restaurant owner. 

Become a culinary professional!

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School for chefs

The program consist of an extensive basic framework on which you can build your future development in cooking. After passing the exam, you will obtain a diploma recognized all over the world!  

BENEFITS OF THE PROGRAM 

  • 100% practical training at an individual work station
  • the only EU and US certified program in Ukraine (IACP, ACF certifications)
  • bonus PRO course to extend y our knowledge about meat/fish (at your discretion)
  • huge cooking library to get inspiration and ideas during the training
  • after finishing the course, you will become a member of our private club and receive exclusive privileges and permanent discount
GALLERY

FREQUENTLY ASKED QUESTIONS ABOUT THE COURSE 

To enroll in the course and confirm reservation, you have to make a prepayment in the amount of UAH 3,000 through one of the following methods:  

1. On the course page

2. To the bank card (reservation by phone/via social networks) 

3. In cash at our office. 

Курс подойдет:

  1. Beginners (the most extensive basic framework for future work; most important knowledge about ingredients and processes; international diploma which opens wide job opportunities) 
  2. Chefs who want refresh their knowledge and get inspiration. 
  3. Restaurant and HoReCa business owners. 

1) The course program is focused on practice.

2) Each participant works at their own workstation. Each process is performed in a small team or individually. 

3) Participants taste and/or take home all dishes cooked during the course. 

  • ingredients 
  • information materials and recipes 
  • apron 
  • use of the library 
  • tasty coffee and tea  🙂

After finishing the course, you will pass an exam and, in case of success, obtain an international diploma in English with EU and US certifications (IACP and ACF credentials)  

After finishing the course, you will: 

  • Understand how to create restaurant dishes from A to Z; 
  • Grasp all ingredients and processes talking place in the dish on the chemical level, and be ready to solve and force majeure situation;
  • Obtain a lot of proven recipes; 
  • Be able to assess the quality and taste of any dish at the restaurant, understand what is tasty and what is not;  
  • Be able to plan menu with full awareness, make previously prepared and semi-prepared dishes for fast cooking.
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