This 6 week course will run on the following dates every Tuesday between 5.00pm – 7.30pm (Please report to reception by 4.45pm). Course fees are £75: 25 February 2020 03 March 202010 March 202017 March 202024 March 202031 March 2020 No experience is required for this course which is open to all lovers of food of all abilities and dishes can be amended to suit the student’s needs. Please bring an apron, your favorite knives and containers to take food home in and do not forget your camera or smartphone so that you can capture the presentation. During this course you will develop the skills and techniques required to enable you to prepare, cook and present a range of plated desserts including: Mousse in a ring Fruit coulis and Tuile Hot Soufflé Homemade ice cream Lemon tart You will also have the opportunity to practice the art of spinning sugar and to learn the secrets of decorating desserts. This course is taught by a professional Chef who has worked in a number of prestigious kitchens in this country and in Switzerland. He was Chef Saucier at the Savoy Hotel London and worked in the Chelsea Room restaurant at the Hyatt Carlton Tower which was awarded a Michelin star. His experiences include opening Rhinefield House Hotel in Brockenhurst as the Head Chef gaining acclaim from the goof food guide. This tutor has taught chefs for a number of years and welcomes the opportunity to share his passion for food with people who wish to develop their culinary skills. Please note that all courses will only run subject to minimum numbers being reached, making it viable to run. The College has no refund policy. This does not affect your statutory rights to a refund within 14 days of purchase, and before the course commences. Please submit, in writing, any requests for refunds. The College reserves the right to cancel courses at any time. Please see our Fees Policy for more information.