(In association with Fred Dovaston)
The course is aimed at those with a limited knowledge of cooking and covering all basic techniques. It is a three-week’s highly intensive course teaching the fundamentals of good cooking and management costing…… We teach menu planning and timing which encompasses all aspects of essential cooking and food presentation. We use dishes from all over the world bringing tastes and flavors together by adapting recipes. Being inventive in our use of local fresh produce and cooking with speed and space efficiency.
Penny began her cookery career at the tender age of three when she added to a beef stew 2tbs of granulated sugar. When asked why, she replied “It will make it taste better”. Since then she gone on to “Mix and Match” to her hearts content. With parents that were both excellent cooks, her interest began to develop, as did the curiosity in mixing unusual ingredients in a period when generally British cooking was considered to be in a rut. After an early marriage she applied to do a City & Guilds Cookery course as a mature student. It began as two nights per week, which graduated to full days. It took 3 years to complete and was a unique experience. Excellent tutors with very high expectations believed in this outside of catering City & Guilds Cookery course named Food, Family, and Nutrition. It was advanced cookery based on the British equivalent of the French Cordon Bleu – “Winkfield” Place and the then “bible” was written by Contance Spry, Murial Downes and Rosemary Hulme. It was all very “proper” and training was to a high standard of Cookery Nutrition and Health covering all aspects of food. In addition it covered special diets – International and Ethnic, health and religion, hygiene, child care, interior design and kitchen planned that covered time and motion study or should we say, routine analysis not last but least Wines and Service. Penny did adult education teacher training with Cheshire Education Authority and went on to teach Hostess and Microwave Cookery for the same authority for 14 year until she moved to North Wales. During her time in Cheshire she also worked as a Home Economist for Dutch, German and Italian companies and ran a successful Bistro specializing in Fish.. Penny and her husband moved to North Wales at the end of the eighties after buying a small hotel there. In 1997 they decided to start I.B.C* a cookery training school for young people wanting to work on board “boats” (this was after being involved with the Yachts and crewing through their son). It was to run in conjunction with the hotel, a good trainee ground. It sparked a great deal of interest, but not enough to persuade people to come to North Wales. I.B.C* should find another venue. It did not matter where the amalgam was mixed. South of France was first thought of because of her connections there. In June 1999 one of her very successful students introduced her to Fred Dovaston who was interested and because of the increasing demand for better trained cooks, he asked Penny to join him. *International Boat Cuisine and Penny Roberts another mix of people and food.
ENROLMENT FORM
NAME :…………………………………………………………… DATE OF BIRTH :…………………………………………………………… HOME ADDRESS :…………………………………………………………… ……………………………………………………………. CONTACT ADDRESS (if different): …………………………………………… ……………………………………………………………. TEL. / FAX. NUMBER : ………………………………………………………… EMAIL ADDRESS : …………………………………………………………… COOKING EXPERIENCE : …………………………………………………… …………………………………………………………….. …………………………………………………………….. CAREER AMBITIONS: …………………………………………………………. …………………………………………………………….. ………………………….. …………………………………………………………….. DATE SIGNATURE
SPECIALISTS IN COOKING AND GALLEY MANAGEMENT Our program provides all the necessary skills required to manage the galley of private and charter yachts. The essential cookery course is of three weeks duration and is aimed at those with basic cooking skills and covers the following:
- Food storage and preserving
- Preparation and cooking of:
- Fish and shellfish Meat, poultry and game Salads, soups and sauces Pasta and bread Fruit and desserts Knowledge of herbs and spices Introduction to wines and their relationship to cooking
Additional underpinning knowledge of galley equipment e.g. fridge’s, freezers, ovens, microwaves, safety and hygiene. The course is very intensive and places emphasis on “hands-on” training. Associated Services Courses are provided to cover other professional requirements on a one-, two- or three-day basis in the following areas:
- Silver service and etiquette Housekeeping On-board party catering Bar work and wines Health and safety First aid
Interior design
Advanced Cookery Course for those wishing to upgrade their skills or to specialize. A letter of Recommendation will be given to each student we feel has reached the necessary standard of competence.