Cursus Koken (Classic Basic Cooking Skills in English)

At our courses, practical learning takes precedence. In the Cooking (Basic Classical Cooking Skills) course, you'll dive straight into the kitchen. You'll attend classes on Thursday evenings from 4.30 PM to 10.00 PM for 10 weeks, totalling 10 inspiring sessions. We align the classes with school holidays, so there are no classes during ROC of Amsterdam school holidays.

This course teaches you the classical basic techniques of a professional chef. You will discover how to go through various cooking processes, from preparation to a beautiful end result. You will also gain insight into hygiene regulations and keeping the kitchen clean, which is essential for safe cooking. The program is diverse, covering cutting techniques, portioning techniques, taste, and presentation. You will learn how to prepare meals and discover which ingredients harmoniously come together.

In course, you will be immersed in the art of classical cooking, focusing on essential basic techniques and culinary skills. We start with kitchen fundamentals, where you'll learn the intricacies, including cutting and cleaning techniques.

As we progress, you will delve into the versatility of the kitchen. You will work with a wide range of ingredients, starting with various types of fruit and eggs. Then, we move on to preparing fish, filleting flat and/or round fish and preparing them in four different ways.
Of course, we haven't forgotten about desserts. You will have the opportunity to create mousses and pies and experiment with the sweet side of cooking.
We also delve deeper into grain and rice dishes, and you will have the chance to bake your bread.

Another highlight of the course is exploring vegetarian cuisine. You will discover the secrets of preparing flavorful, meatless dishes. You will also learn how to work with essential binding agents like roux, salpicon, croquettes, and ragout.

But that's not all! During this journey, you will learn the art of preparing meat and discover four different preparation methods. Additionally, you will learn how to tastefully present a main course.

Warm sauces are an integral part of classical cuisine, and you will learn to prepare various sauces, ranging from jus to fonds.

The course culminates in fully deboning and portioning a whole chicken and creating a galantine and ballotine.

This is just a glimpse of what you will learn in the Cooking (Basic Classical Cooking Skills) course. This course is intended for culinary enthusiasts looking to refine their culinary skills and master professional techniques, with the possibility of transitioning into the hospitality industry.

Enroll today and take the first step on your culinary journey to mastery in the kitchen.

When you successfully complete this course, you will receive an ROCvA certificate of participation. This certificate opens doors to further culinary adventures, such as our Cooking Course (Advanced Classical Cooking Skills).