I would love to teach my traditional but easy approach to cook some yummy Indian cuisine. From the breakfast menu to lunch and dinner course menu.
my teaching is based on very simple methodology . my more focus is on one o one training with the individual. this helps me to understand the different ideas and make better relations. i believe in open communication. so simple..
First class: - Food handling safety - Basic terms and cuts: methods of cooking - Ratatouille - Consomme - Tempura - Mango Chutney - Pea soup with bacon --------------------------------------------------------------- Other Classes Techniques + recipes - Pasta with Bechamel sauce and prawns - Eggs: Poached eggs with Hollandaise sauce/ Tamagoyaki - Ceviche - Karaage (deboning a...
Do you love Indian food? Does a curry or a spicy stir fry excite you, while its cooking process intimidate you? My classes would cater to your personal requirements, we would work on what interests you and bring the best version of your culinary skills while cooking. Indian food is more than just the restaurant curries, it has a rich history.
I acquired a Certificate IV in TAE as well as Certificate IV in Commercial Cookery from TAFE Queensland. and Certificate III patisseries I was working as a commercial cookery trainer since from February 2010 at Spencer College in Brisbane .
Prepare to get dirty! I run fun and interactive hands on courses, covering a brief history and development for a variety of cuisines, as well as some of the science behind cooking. If you are a beginner cook and looking for a relaxed environment to learn some of the tricks of the trade then this is for you.
My teaching method is online or face to face if your in Sydney. I like to be practical and would like to cook along with you. Let me know what dish you want to learn and we can do it together and eat together.
My teaching methods is mostly get my students involved in the practical session rather just explain how to do it and i manage to teach simply and easy way to make it a success with available resource.
I can teach by online and face to face as well (whichever comfortable for everyone). I know what will work to make my lesson in class interesting.
I based my teaching method on Outcome Base Education where all of the topics or subjects to be discussed has goals to meet at the end of each sessions. In cooking classes, I will discuss the background of the topic that may include it's history, methods, application, preparation and presentation. At the end of each sessions, students must fully understand the subject by individual assessment.
I have always loved baking and cooking from a young age . I like to make the class fun and let the student explore their passions, I am a true believer that education should be fun to be memorable. Cooking should be healthy and fun.
I am Mrs. Tamrakar-Maharjan. I love cooking varities of cuisine and travelling. My teaching method is very exciting and I like to keep it simple. Timing and colours are very important factors while cooking. I hope you will enjoy cooking with me.
I have taught students and qualified cooks and chefs from High school students to compete in the Gold coast show who received a silver medal to teaching Asian cooks the correct method in Asian cookery and also working out work plans for large brigades. I try to teach with the method of keeping things as simple as possible until the students have proved they can move to the next level.
My teaching method is basic. If you love to learn something , it always better learn from the basic so you can have roots in that particular subject. You can inovate anything , if you know the rules and method .
I base my methods on adapting what is required with students capabilities As you get out what you put in we can prove & improve our abilities in ways never realised.
My teaching method is a hands on approach, a very visual experience. Students gain knowledge and experience in the culinary art of basic cooking skills to advanced preparation and service.
Very basic and easy. Everyone from kids to adult can learn and make it together. I will teach and let you make it to show me days after days so you remember it.
method in cooking will be my method depends upon what we are cooking. Specially I will concentrate on Indian style of cooking that too mothers way and granny way of cooking. I cook all types of food and won tandoori night event in india.
My Teaching methods are mainly from my past and present experiences.
they will be totally personalized classes, where each student will learn the recipes, all the cooking methods, temperatures and correct methods
I have full hospitality culinary experience, as well as in management, food development, kitchen design, team building, cookery training and other relevant knowledge and skills. As a professional chef and culinary trainer, I am highly motivated to continually improve my skill. I am goal oriented, hardworking, creative, honest, reliable, organized and multi-talented.
Practical hands on approach and cooking lessons depending on what you want to learn and covering basic cooking Asian way
I prefer to plan timing for prepping, cooking, plating, and eating.
I am approachable and patient. My lessons are based on your specific needs with the aim to promote understanding and confidence in easy, simple cooking. A typical lesson looks like: 1. Assess for prior knowledge: this allows me to understand where support is required. 2. Introduce topic/task: familiarises you and promotes thinking. 3.
I will teach you step by step and creat the delicious food together. If you just want to learn some food can make quickly, rice cooker is your good helper and I will teach you how to make plenty of food by using it.
I believe to teach students through practical rather than theoretical. Lesson must be structured in such a way that students do not get bored up just learning but having fun learning.Teacher must know that there way of teaching will directly affect students mind, so it is necessary not to be hard on them and must know that each student have different way of thinking and teaching.
To take workshops for a 2 with 2-5 recipes which take about 15-17 mins to cook.
I am from Suriname, which is a small country in South America. Suriname has a great diversity of cuisines such as Asian, Indian, Caribbean and Dutch. I love cooking, throwing culinary parties and organize tastings. Come and join us (me and my husband) for a great experience, and to learn something different, another cuisine, other flavors...
My teaching methodology is to show you and talk you through things step by step. I am all about realia and kinesthesia. This means you can feel and touch and that is how you learn. So in cooking you taste and smell ingredients as they go in so you can get used to how they smell and taste on their own. So when you start you will get a list of all the recipes.
India is known as the home of spices and boasts of a long history of trading with the ancient civilizations of Rome and China. Today, Indian spices are the most sought-after globally, given their exquisite aroma, texture, and taste.
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