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Cuisine Essential - Steak

KAOHSIUNG

Course Name:Le Cordon Bleu Cuisine Essential - Steak Workshop
Price: NTD$ 4,200
Time:12:30 - 16:00
Difficulty:Entry Level
Registration: 21 Oct, 2016 https://goo.gl/forms/QKPjTeeqDWJWyFBp1

This course aims to teach all steak lovers how to cook the perfect steak for their tastes. During this 3 hour practical class our Master Chefs will guide you through every step of cooking a steak and prepare diverse garnish and sauce as well. The recipe is specifically designed for those who don't have professional equipment and can be completed in home-base kitchen.

Content of this practical class includes:

Included in the price
A 3 hour practical session, all ingredients, a recipe booklet. All cooking equipment and teaching resources are provided in our kitchen for use on the day.

No prior knowledge is required for this course, which is suitable for both novices and cooks with some experience, and all of the food created during the day is yours to take home with you.

Program Note

  • Requirement

    Applicants above 18 years old is accepted. No age upper limit. No prior knowledge is required for this course, which is suitable for both novices and cooks with some experience.

  • Payment, Deferment & Withdraw

    Payment

    Please pay the course fees in 48 hours after you receive this email and reply the proof of payment to [email protected].The seat will be canceled without prior notice if the proof of payment is not received in time.The payment will only be made by remittance, ATM/internet payment/third-party payment is not available yet.Remittance Information:

    • Account Name:Le Cordon Bleu NKUHT International Education Co., LTD
    • Bank Name:BNP Paribas Taipei Branch
    • Bank Code:082
    • Account Number:00010-003529-010 

    A "Payment Confirmation Letter" will be sent to you by email within 48 hours after we received your reply with proof of payment.

    Deferment & Withdraw

    Full refunds are offered if cancellation is made at least thirty (30) days prior to the course date. If cancellation is made less than thirty (30) days prior to course start date, a 10% penalty will be applied. Any cancellations must be made by email or telephone or in person. No cancellations or refunds will be granted on or after the course start date. You may also refer to our Terms & Condition.

  • Course Regulation
    • Applicants above 18 years old is accepted to enroll the short courses.
    • It's not suggested to enroll the courses if you have any food allergy.
    • Please consider if you are capable in kitchen working environment.
    • The course fee includes ingredients and teaching materials.
    • The courses will be implemented in our professional kitchen. All the necessary equipments, aprons and tea towels will be dispatched on the day. Please come in casual wear, and do not wear high-heel.
    • Please do not wear exposed jewelry with the exception of a plain wedding band.No nail polish, false or acrylic nails
    • If long, tied or pinned up, away from the face, conservatively styled.
    • Photographing and filming is strictly prohibited during the class. Under the approval of Chefs, students can photograph the complete workpiece. All the images are prohibited in any kind of commercial use.
    • No eating in the kitchen, except bottle water.
    • Please turn you mobile phone mute.
    • The course content is subject to change.

Short Courses

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