The Course Format

The courses are conducted in a specially built teaching kitchen with 12 individual and fully-equipped cooking bays and one Chef’s station. Students gather around the Chef’s station for a tutorial and live demonstration of the dishes, then return to their own cooking bays to prepare the dishes themselves. The dishes can be eaten for lunch or dinner, with complimentary rice and mixed fruit for dessert.

The School Staff consists of:

• A senior hotel Chef
• One of our guest relations officers as the Chef’s assistant
• One kitchen helper for every 6 students (to assist with preparation and cleaning).

The Course Duration

The most popular choice is for students to enjoy a half-day (three dish) or whole day (six dish) class. However, it is possible to organise anything from a half-day to a six day course.

Students are provided with a comprehensive recipe book to guide them during the course and which they can take away with them. On request, a complete range of some 60 or so recipes can be purchased – on a CD Rom or a floppy DISK – for just 100 Baht.

The most popular dishes selected by students are

Green chicken curry

Spicy prawn soup

Stir-fried mixed vegetables

Sweet and sour pork/fish

Thai Indian chicken curry

Stir fried chicken with basil and chillies

Northern chicken noodle soup

Spring rolls (Pork or vegetable)

Mussaman chicken curry

Northern style pork curry

Fried noodles with prawns

However, students can peruse our longer list of recipes and choose for themselves.

Prices (on application) will depend on number of participants.