School Holidays Cooking Program - Workshop 12

Servings
2
Prep
120 m
Cook
120 m

Recipe By: Otao kitchen

Workshop 12: Final Challenge

Thursday · September/October Module

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This is a menu-planning and execution challenge rather than a fixed recipe. Chefs should prepare a planning sheet listing available proteins, starches, vegetables and sauces, a time budget, and a simple food-safety and plating checklist to guide and assess each pair.

Entrée

Student-Designed Starter (2 pax)

Ingredients

• Chef's pantry: proteins, vegetables, herbs and aromatics from Workshops 1–11

• Base components: stock, eggs, rice paper or wonton wrappers, salad leaves (chef's choice, based on availability)

Method

Step 1: Each pair plans a simple starter using one technique learned across the program (e.g. a soup, a salad, or a wrapped/rolled entrée).

Step 2: Chefs provide a short planning sheet and time budget before cooking begins.

Step 3: Pairs prepare, cook and plate their starter with chef supervision.

Main

Choice of Protein, Rice or Potato, and Seasonal Vegetable (2 pax)

Ingredients

• Protein choice: chicken, beef, fish or tofu

• Starch choice: rice or potato

• Seasonal vegetable, chef's choice

• Sauce components from Workshops 1–11 (e.g. stir-fry sauce, pan sauce, or dressing)

Method

Step 1: Each pair selects one protein, one starch and one seasonal vegetable from the day's pantry.

Step 2: Pairs apply a cooking technique from earlier workshops (searing, roasting, stir-frying, simmering) to their chosen protein.

Step 3: Pairs prepare their starch and vegetable, then build a simple sauce to tie the dish together.

Step 4: Dishes are plated and presented for a shared tasting and informal chef feedback, drawing on the plating and teamwork skills built across the term.