Home Chef Development Program

Program Overview

The Otao Kitchen Home Chef Development Program is designed for passionate food enthusiasts who want to elevate their culinary skills to a professional level. Our premium program offers a flexible learning approach, allowing participants to join at any stage or select specific modules. The course combines hands-on, in-person training with access to a digital learning platform containing recipes, training videos, and additional resources.

Program Structure

• Each module is a full-day, in-person training session with expert chefs, followed by continued learning through online resources.

• Participants receive guided demonstrations, hands-on practice, and assessments to track progress.

• An essential food safety, knife techniques, and fundamental cooking methods session will be taught one hour before any module.

• Graduation will take place upon successful completion of all nine modules, culminating in a final assessment and ceremony.

Pricing & Payment Plans

• Single Module: $745 per module

• Trio Modules: $2,012 for 3 modules

• Full Program (9 Modules): $5,364 (Save $1,300)

• Payment Plan: Flexible installment options available for full program enrolments.

Program Perks

• Hands-on training with expert chefs

• Access to a digital learning platform with videos and recipes

• Exclusive kitchen tools and ingredients provided during sessions

• Certification of Completion for participants who complete all nine modules

• Invitation to a special alumni event with guest chefs

1. Poultry Mastery

Overview: Gain expertise in selecting, preparing, and cooking poultry with various techniques. Develop foundational knowledge of stocks, sauces, and soups.
Objectives:

• Understand different poultry cuts and their best uses.

• Learn butchering and deboning skills.

• Master roasting, braising, and pan-searing techniques.

• Prepare essential stocks and broths.

• Create well-balanced sauces and soups.
  Outcomes:

• Confidence in poultry preparation and cooking.

• Understanding of emulsification and thickening techniques.
  Assessment Criteria:

• Butcher and debone a whole chicken.

• Prepare a complete poultry dish using a chosen technique.

• Create a well-balanced chicken stock and sauce.

2. Beef & Lamb Essentials

Overview: Explore the art of cooking red meats to perfection.
Objectives:

• Learn different beef and lamb cuts and ideal cooking methods.

• Understand marination, seasoning, and slow-cooking techniques.

• Master grilling, roasting, and braising methods.

• Prepare essential stocks and broths.
  Outcomes:

• Confidence in cooking and presenting beef and lamb dishes.

• Knowledge of tenderization and seasoning techniques.
  Assessment Criteria:

• Cook a beef or lamb dish to correct doneness.

• Demonstrate seasoning and plating skills.

• Prepare a well-balanced stock or sauce.

3. Seafood Mastery

Overview: Learn how to prepare and cook a variety of seafood.
Objectives:

• Select fresh seafood confidently.

• Learn filleting, deboning, and cooking techniques.

• Master steaming, grilling, and pan-frying methods.
  Outcomes:

• Understanding of sustainable seafood choices.

• Ability to create flavorful stocks, sauces, and soups.
  Assessment Criteria:

• Fillet and prepare fish properly.

• Cook a seafood dish using a chosen technique.

• Create a sauce with balanced consistency.

4. Pork & Game Foundations

Overview: Gain skills in handling and cooking pork and game meats.
Objectives:

• Learn about different cuts and their best cooking techniques.

• Master slow-cooking, smoking, and braising.
  Outcomes:

• Confidence in cooking pork and game meats.

• Understanding of ethical sourcing and preparation methods.
  Assessment Criteria:

• Cook a pork or game meat dish using proper technique.

• Demonstrate seasoning and plating skills.

5. Vegetarian & Plant-Based Cooking

Overview: Enhance plant-based cooking skills with creative techniques.
Objectives:

• Learn vegetable preparation and cooking methods.

• Master the use of plant-based proteins.
  Outcomes:

• Ability to create balanced, visually appealing vegetarian and vegan dishes.

• Understanding of seasoning and presentation techniques.
  Assessment Criteria:

• Prepare a plant-based dish showcasing balance and creativity.

• Demonstrate proficiency in plant-based protein preparation.

6. Bakery, Pastry & Desserts Essentials

Overview: Master fundamental baking and dessert techniques.
Objectives:

• Learn the science behind yeast and dough fermentation.

• Understand techniques for cakes, pastries, and chocolate making.
  Outcomes:

• Ability to bake and present high-quality baked goods and desserts.
  Assessment Criteria:

• Successfully bake a pastry or bread item.

• Demonstrate dessert plating techniques.

7. Pasta Specialties

Overview: Learn the art of making fresh pasta and traditional Italian dishes.
Objectives:

• Prepare fresh pasta dough and shape different pasta types.

• Create authentic Italian sauces and fillings.
  Outcomes:

• Confidence in making fresh pasta.
  Assessment Criteria:

• Successfully prepare a fresh pasta dish with a balanced sauce.

8. Canning, Fermentation & Pickling

Overview: Discover the science behind fermentation and food preservation.
Objectives:

• Learn safe fermentation and pickling methods.
  Outcomes:

• Ability to create a variety of preserved foods.
  Assessment Criteria:

• Successfully ferment or pickle an ingredient.

9. Plating, Food Photography & Styling

Overview: Elevate dishes with professional plating and photography techniques.
Objectives:

• Learn about composition, lighting, and food styling.
  Outcomes:

• Ability to present and photograph dishes with refined aesthetics.
  Assessment Criteria:

• Create a visually stunning plated dish.

How to Enrol

Participants can join at any stage of the program or select individual modules.

Enrol Now: Visit our website or contact us to reserve your spot in the next available module!