Level I – Chef de Partie

Basic skills/ knowledge regarding kitchen systems, ingredients functionality, etc. The student who passes this course can actually head a station because of the skills acquired.


Time Allotment: 3 hours/session

Tuesday 9am-12noon

  • Introduction to Culinary History
  • Hygiene and Sanitation
  • Kitchen Basic Tools and Equipment
  • Vegetable Cuts/Knife Skills
  • Culinary Terminologies 1 & 2
  • Herbs and Spices
  • Cooking Methods 1& 2
  • Soups, Stocks and Sauces
  • Meat, Poultry, Fish
  • Food of Animal Origin
  • Vegetables, Fruit and Salads
  • Menu, Planning/ Recipe WritingPrinciples of Baking
Time Allotment: 4 hours/session

Thursday 9am-1pm

  • Knife Skills, How to make soup stocks:
    Vegetable; Brown Beef stock; Chicken Broth;
    Fish or Fumet. Students will also cook 2 appetizers: Mini Crab Cakes & Buffalo Style Chicken Wings (All New Recipes)
  • Students to cook 2 soups: Mussels in Tomato Broth & Cream Dory Chowder.
  • Students to cook Stuffed Monterey Beef Tenderloin w/ Mushroom Gravy &Braciole (Italian Beef Rolls) served with a side dish of pasta.
  • Students to cook Steak  Pizzaiola (Italian Beef Steak and make 2 salads).
  • Students to cook Slow Oven Baked Delicious Pull Apart Pork plus one more special pork dish.
  • Student to cook Greek Style Lamb Shanks plus 2 special potato recipes.
  • Students to cook Roast Peking Style Chicken and Chicken Roulades.
  • Students to fillet a whole fish and learn to grill with lemon butter sauce & Baked Fish Florentine.
  • Students to cook 1 Prawn Recipe; Make 2 basic sauces: Bechamel& Hollandaise, plus bonus recipes of different sauces.
  • Students to cook 1 Holiday Dish of their choice : Beef Wellington (Fillet of Beef Tenderloin “en Croute” – in crust) or Stuffed Crown Roast Pork; To make Bernaise Sauce.
Course Pricing

P 80,000

  • Complete Course
  • 20 lessons (Tuesdays & Thursdays) for 3 months

Payment Details

  • 50% Reservation payment (Non-refundable)
  • 50% Balance upon start of class
  • Tuition Fee Inclusive of:
  • 2 sets complete Chef’s Uniform (chef’s jacket, pants, skull caps)
  • All ingredients
  • Knife set with case/ silicone spatula/ wire whisk/ measuring cups provided by Urban Kitchen
  • GALASTARS Culinary/ Urban Kitchen carry bag
  • 2×2 ID picture
  • Medical clearance
  • Reservation payment (full payment must be made on or before the first day of class)
Copyright 2012 Sylvia Reynoso Gala Culinary Studio

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