Week 1 Poultry & Meat Cookery: Stewing

  • Braising and stewing demo
  • Sous vide “braising”
  • Chicken Fabrication

Week 2 Poultry & Meat Cookery: Braising & Stewing

  • Braising skill reinforcement
  • Introduction to stewing

Week 3 Poultry & Meat Cookery: Braising & Stewing

  • Skill reinforcement
  • Practice for Exit Practical

Week 4 Poultry & Meat Cookery: Sous Vide & Poaching

  • Sous Vide
  • Introduction to poaching
  • Program Exit Practical