Domestic Worker 3 Part Cooking Course

Domestic Worker 3 Part Cooking Course

R1790,00

Upskill your domestic worker! This hands-on, step by step course presented by Chef Christine is specifically designed to teach Domestic Workers to make delicious, nutritious family meals. Participants will be involved in the making of every dish, some of which will be taken home as tasters for employers, others to be eaten by participants as tasters at our venue.

What’s included in the course fee?

  • Printed recipes and notes where applicable – each day, for each student.
  • 1 plastic folder file (10 sleeves) for each student per course for recipe storage.

Day 1

  • Vegetable Soup
  • Roast Chicken with Gravy
  • Potato Wedges
  • Steamed Vegetables

Day 2

  • Beef & Vegetable Stew
  • Malva Pudding & Custard

Day 3

  • Spaghetti Bolognese
  • Chutney Chicken & Rice
  • Mixed Salad & Dressing

Each participant, who has met the attendance requirements, will be awarded a Simply Delectable Cooking School certificate of “Completion of Domestic Worker Cooking Course” on the last day of the course.

  • 23, 25 & 27 February 2026

  • 09h00 – 12h30 each day

  • Cost is per person.

    All ingredients and equipment needed for every dish made, each day, will be supplied and are included in the course fee. Some dishes, like Roast Chicken, Potatoes & Gravy and Spaghetti Bolognese will be made as a group with participants tasting the dishes made in class. Others like Vegetable Soup, Stew, Malva Pudding, Chutney Chicken and Mixed Salad will be made in pairs and split between participants, each person taking home a half portion (for 1 – 2 people) for employers to taste.

    Participants will be required to wear a suitable apron or overall as well as suitable containers each day to take home tasters.

  • Limited space. Maximum number: 8 people.

  • Please note: Our kitchen is an upstairs venue.

By booking any of my classes or demos, you agree to my terms and conditions.

8 in stock

Categories:

Skills Covered

  • Hygiene & safety in the kitchen
  • Correct measuring of ingredients
  • Correct use of equipment
  • Oven familiarisation for successful cooking
  • Planning a workspace for ease of use
  • Planning nutritious meals
  • Preparation of cooking pans and equipment
  • Determining freshness of eggs
  • Determining whether meat is cooked
  • How to cook pasta and rice perfectly
  • Salad making techniques
  • Soup making
  • Steaming of vegetables
  • Roasting techniques
  • Custard making

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