Master Gourmet Cooking Techniques

Transform your kitchen skills with our comprehensive online course covering classical French techniques, modern plating, and professional kitchen management. Learn from industry experts at your own pace.

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Course Curriculum

Module 1

Knife Skills & Precision

Master fundamental cutting techniques including julienne, brunoise, and chiffonade. Learn proper knife care and selection for different ingredients.

Module 2

Classical Sauce Foundation

Explore the five mother sauces and their derivatives. Understand emulsification, reduction techniques, and flavor balancing.

Module 3

Protein Mastery

Perfect cooking methods for beef, poultry, fish, and seafood. Learn temperature control, resting periods, and carryover cooking.

Module 4

Vegetable Techniques

Discover blanching, roasting, braising, and grilling methods. Create vegetable-forward dishes with restaurant-quality presentation.

Module 5

Plating & Presentation

Study modern plating aesthetics, color theory, and composition. Transform dishes into visual art while maintaining functionality.

Module 6

Menu Development

Learn to design cohesive menus considering seasonality, cost, and guest preferences. Balance flavors, textures, and temperatures across courses.

Professional kitchen workspace showcasing culinary techniques and preparation methods

Learn From Professionals

Chef Bridget Kowalczyk

Lead Culinary Instructor

With over 15 years in Michelin-starred kitchens across Europe, Chef Kowalczyk brings practical expertise to every lesson. Her teaching focuses on understanding why techniques work, not just how to execute them.

She believes cooking is both craft and science. Each module combines hands-on demonstrations with explanations of chemistry and physics behind the methods.

Former Sous Chef at Restaurant Gordon Ramsay, London
Culinary Institute of America graduate
Certified Executive Chef (CEC) designation
Published author of two professional technique manuals

12-Week Learning Path

Weeks 1-2

Foundation Building

Knife skills assessment and practice
Stock and broth preparation
Basic sauce construction
Mise en place organization

Weeks 3-4

Protein Techniques

Searing and pan-roasting methods
Braising and slow-cooking
Fish and seafood handling
Temperature accuracy training

Weeks 5-7

Advanced Methods

Sous vide precision cooking
Advanced sauce variations
Vegetable-focused preparations
Pastry and dough fundamentals

Weeks 8-10

Restaurant Skills

Plating composition and design
Batch cooking and scaling
Kitchen workflow optimization
Cost analysis and portion control

Weeks 11-12

Final Mastery

Multi-course menu execution
Personal style development
Recipe testing and refinement
Final presentation project

Start Your Culinary Journey

£895

Complete 12-week program with lifetime access to materials

Questions? Reach us at help@tinstro.com or call +447974371255