Week 3: Italian & French Classics
Monday to Friday
Week 3: Italian & French Classics
This is the heart and soul of Western cuisine—and we’re diving in fork-first.
We’ll explore the best that Italy and France have given the world and you’ll learn not just how to make their iconic dishes, but why they work—what makes a risotto creamy, a gnocchi pillowy-light, a meatball tender, and a French sauce sexy.
Dishes you will learn from include:
Authentic Tomato Sauce
Meatballs
Squash Agnollotti
Prawn-Leek Tortolloni
Soft Polenta
Gnocchi
Pizza
Sicilian Cannoli
Salmon Coulibiac
Lobster Crepes with Pea Velouté
Boullabaise
French Sourdough
Tartine (a much fancier avocado toast)
FAQ: Course is open to teens if accompanied by an adult (if they wish to take course on their own they must first go through an interview process).
Monday to Friday
Week 3: Italian & French Classics
This is the heart and soul of Western cuisine—and we’re diving in fork-first.
We’ll explore the best that Italy and France have given the world and you’ll learn not just how to make their iconic dishes, but why they work—what makes a risotto creamy, a gnocchi pillowy-light, a meatball tender, and a French sauce sexy.
Dishes you will learn from include:
Authentic Tomato Sauce
Meatballs
Squash Agnollotti
Prawn-Leek Tortolloni
Soft Polenta
Gnocchi
Pizza
Sicilian Cannoli
Salmon Coulibiac
Lobster Crepes with Pea Velouté
Boullabaise
French Sourdough
Tartine (a much fancier avocado toast)
FAQ: Course is open to teens if accompanied by an adult (if they wish to take course on their own they must first go through an interview process).
Monday to Friday
Week 3: Italian & French Classics
This is the heart and soul of Western cuisine—and we’re diving in fork-first.
We’ll explore the best that Italy and France have given the world and you’ll learn not just how to make their iconic dishes, but why they work—what makes a risotto creamy, a gnocchi pillowy-light, a meatball tender, and a French sauce sexy.
Dishes you will learn from include:
Authentic Tomato Sauce
Meatballs
Squash Agnollotti
Prawn-Leek Tortolloni
Soft Polenta
Gnocchi
Pizza
Sicilian Cannoli
Salmon Coulibiac
Lobster Crepes with Pea Velouté
Boullabaise
French Sourdough
Tartine (a much fancier avocado toast)
FAQ: Course is open to teens if accompanied by an adult (if they wish to take course on their own they must first go through an interview process).
*This program does not require approval by the Private Training Institutions Regulatory Unit (PTIRU) of the Ministry of Post-Secondary Education and Future Skills. As such, PTIRU did not review this program.*