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 am a qualified chef that has a cooking experience in hotel, exclusive resort, restaurant, cafe, pub and a culinary instructor. I also completed my degree in Food Technology as well as certificates in Commercial Cookery. I had also a work experience with Michelin Star Chef and restaurant.
* BS in Food Technology 2011
Certificate III Commercial Cookery 2016
Certificate IV Commercial Cookery 2017
La Baracca Trattoria, Lismore NSW Australia 2480
June 2017- Current
*Chef de Partie
The Balcony Oyster Bar, Byron Bay NSW Australia 2481
September 2016- March 2017
*Food, Beverage & Service Consultant
Mt. Apo Travel & Catering Services; Rophie’s Chicken and Laboratoire Café, Davao City, Philippines 8000
August 2015- September 2016
Joji Ilagan Career Center Foundation,Davao, Philippines 8000
June 2014- September 2016
*Sous Chef (Pre-opening)
Dedon Island Resort, Siargao Island, Philippines
March 2012- May 2014
*Commis Chef/ Trainee
Sheraton Towers Singapore
Decembr 2010- January 2012
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