As part of the course you will:

• Investigate the airport industry and the role of passenger services agent
• Develop the knowledge required by the passenger services agent
• Understand how to deal with the processing of aircraft passengers

The course is split into units covering the specialist areas:

• Marzipan - coating cakes ready for royal icing, marzipan fruits, cut outs
• Sugarpaste - oating cakes (birthday celebrations), embosing, models
• Royal Icing - piping and coating

This 5 week course is aimed at those people who love Chinese food and would like to know the basic principles behind some of the more popular dishes. Come into our kitchens and watch and learn from our chef, replicate the dishes and then take them away with you. All recipes will be provided by the tutor in the first session along with the scheme of work for the remainder of the programme.

Have you ever considered hosting a dinner party but found yourself stuck for ideas or lacked technical ability?

We have put together a five week programme focusing on the various aspects of preparing and presenting dishes that would fit the bill for any dinner party.

We will be breaking the programme down into five headings (see below). This will allow us to focus on various components for a dinner party and extend your repertoire.

The course will take the format of a 'dem & do' with plenty of time to quiz the tutor and develop your technique.

The five week programme will be delivered as follows:

Week 1 - Canapes and Appetizers

Week 2 - A variety of Starters to include: - meat, fish & vegetarian options

Week 3 - Hot & cold fish dishes

Week 4 - Hot & cold meat dishes

Week 5 - Desserts

You will need to bring a pair of safe shoes, a chopping knife, a preparation knife, a vegetable peeler and a container to take your food home with you.

Baring the first week you will be required to bring the main food item for each session. This information will be given to you during week one of your programme

This master class will cover working with courvertures, mousses, sorbets, hot and cold desserts, tuille, biscuit modeling, fresh fruit and pastry bases.