02 — ONLINE COURSES

Three tracks. In order. On purpose.

The same lessons we teach in the room, filmed one technique at a time. Pay once, keep it forever, and print a prep sheet for every module.

The three tracks

Setting up a board
Pinch grip & the claw
Dice, julienne, chiffonade
Salt, acid, and tasting

Fat and smoke points
The sear
Fond & deglazing
Building a pan sauce

Vegetables, four ways
Eggs as a diagnostic
Plating without fuss
Skills check

Starting a starter
Reading activity
Autolyse & hydration

Bulk ferment by feel
Shaping & tension
Cold retard

Scoring & steam
Enriched doughs
Skills check

Temperature control
Cross-contamination
Cooling & reheating
Allergen handling
Cleaning vs sanitising
Labelling & rotation

Mise en place systems
Batch knife work
Stocks & mother sauces
Portioning & yield
Costing a plate

Line setup
Reading a ticket
Working clean under fire
Communication
Final assessment

HOW IT’S FILMED

Two angles on every technique, over the shoulder and straight down at the board, so you can see hand position instead of guessing at it.

PREP SHEETS

Every module comes with a one-page PDF: shopping list, timings, and the three things that usually go wrong. Print it, get it greasy, keep it.

SKILLS CHECK

An honest assessment at the end of each track. Send a photo of your work and get written notes back inside a week.

TAKE BOTH

Any online track knocks $40 off an in-person class. Learn the theory at your own counter, then come do it with your hands in Cabool.