4 week Food Camp 2017

Our 4 week Food Camp is the perfect starting point for an exciting year out. You will learn a range of core skills across every area of cookery - butchery, bakery, international cuisines, menu design... you will even have a class in the multi-award winning Restaurant at Tante Marie learning about service and etiquette, including how to lay a table. Graduates leave with solid foundations in all areas of cookery to enable them to produce great food in any environment and with the perfect foundations for season and chalet work.

Skills and menu-led training
The '4 Week Food Camp' is all about enjoying great food, having fun and being able to progress onto an exciting year out. Students will learn a broad range of versatile menus which can be easily adapted to suit any environment, including specialist training suited for season and chalet work such as menu planning and costing and the Tante Marie Chalet Hosting Guide... and to top it all off, our own Hospitality Management team who run The Restaurant at Tante Marie will provide customer service, etiquette and table setting training, making you a prospective chalet host with the ultimate employment credentials.

Employment options
Tante Marie graduates are in high demand from Ski Chalet employers and Tante Marie works with an extensive network of companies who offer interviews to students. These range from high-end boutique chalet companies recruiting small teams from our more advanced courses to more casual companies where the focus is on maximising the client’s time on the slopes.

What will I learn?
Graduates from this course earn the Chartered Institute of Environmental Health Level 2 Award in Food Safety in Catering and the Tante Marie Essential Skills Certificate

The Tante Marie Essential Skills Certificate includes the following core subjects:

• Professional kitchen practices
• Food hygiene
• Cakes, pastries and bakery
• Meat, game and poultry
• Fish preparation
• Vegetables
• Soups
• Stocks and sauces
• International cuisines
• Knife skills
• Presentation skills
• Menu design
• Costing and budgeting
• Buffet catering
• Canapés
• Classic skills and modern techniques

As with all of our courses, the focus is on time spent in the kitchen, 'learning by doing!'

Week 1:

• Time management - cooking a roast to bring everything together perfectly
• Basic butchery
• Working with fish - skinning
• Simple cakes and pastries - a range of mixing and cooking methods
• Vegetables
• Basic sauces and dressings
• Menu design
• Food Hygiene - CIEH Level 2

Week 2:

• Indian cookery
• Stocks
• Knife skills
• Skill development - building on week 1
• Butchery to a more technical level
• Fish and shellfish - filleting
• Baking and patisserie
• Etiquette, hospitality and table settings by The Restaurant at Tante Marie

Week 3:

• Advanced pastries
• Roulades
• Risottos
• Mexican cuisine
• Piping skills
• Advanced bakery and patisserie
• Chalet hosting specifics (optional): how to be a chalet host

Week 4:

• Italian cuisine
• Fresh pasta
• Advanced pastries (continued...)
• Advanced bakery (continued...)
• Modern European cookery
• Cooking for large groups - buffets and events
• Graduation Lunch

There are no exams on the 4 Week Food Camp course.

Materials: 

All materials are included in the course fee - Tante Marie will provide students with

• professional chef's whites and apron
• a set of chefs knives and essential equipment
• our Essential Skills course recipe file including all materials required to complete the course as well as a whole range of useful recipes for you to continue putting your new skills into practice after the course
• all ingredients

In addition to the above, successful graduates of our Essential Skills course will benefit from all of the careers advice and alumni support which Tante Marie provides to its alumni, including exclusive access to our Website Alumni Zone containing details of exciting job opportunities.

Qualifications gained
Certificate of Essential Skills in Cookery; Chartered Institute of Environmental Health Level 2 Award in Food Safety in Catering