Chinese Banquet (Full Day)

About this course

The class introduces core Chinese cooking methods through a range of banquet dishes. Participants practise using a Chinese cleaver for cutting, slicing and chopping, then explore wok techniques including stir-frying, deep-frying and steaming. Instruction also covers seasoning with ingredients such as garlic, ginger, soy sauce and oyster sauce, alongside choosing sauces including black bean and sweet and sour. Each participant has an individual preparation area, while hob cooking is carried out in pairs. Chefs are available to answer questions about ingredients and techniques.

What you'll learn

• Use a Chinese cleaver for basic cutting, slicing and chopping.
• Apply stir-frying, deep-frying and steaming techniques in wok cooking.
• Use key Chinese seasonings, including garlic, ginger and soy sauce.
• Select and apply sauces such as black bean and sweet and sour sauce.

Is this course right for you?

The class is suitable for learners at all experience levels, including total beginners, and is intended for participants who can prepare food individually before cooking at the hob in pairs. Knife work forms part of the session.

• Hob cooking is done in pairs rather than entirely as individual work.

Before you go

• Participants are recommended to bring a Tupperware container for leftovers.
• Menus may contain nuts, shellfish, gluten and egg. Alternative recipes and ingredients can be provided when allergies are notified in advance.
• Vegetarian menu adaptations can be requested.