They are now planning to put their enhanced skills into practice at sea.
The three-week Course on Cooking & Galley Management is aimed at those with a limited knowledge of cooking.
It covers all basic techniques of good cooking and management in a small galley, menu planning, timing and space efficiency, the basics of good wine worldwide, food presentation, professional shortcuts, hygiene and the ability to be flexible with good, fresh ingredients.
Penny Roberts explained: this Course is extremely intensive and builds on knowledge and skills already acquired. We place great emphasis on hands-on training, using tastes and flavours from all over the world and being inventive in our use of local produce as well as encouraging flexibility and imagination. We hope that all our students will gain the confidence from our Course to explore food preparation, recipes and ingredients and also to provide those personal touches to their dishes.
This Course brings the first term at the Cookery School to an end.
Future associated courses at The School will include Silver Service and Etiquette, Housekeeping, On-board Party Catering and Interior Design and Penny Roberts has already received many enquiries for some of these courses.
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