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Chef @ Home Cookery Course SPRING October 2021 to Feb 2022

$3,660.00 AUD

Duration: 16 Sessions Time: Varies Category: Share:

SPRING intake October 2021 to Feb 2022- NOW OPEN (10% Early bird discount now applies)

Register your interest here and benefit from Early bird 10% discoun(limited to 10 people)

The Home Chef Cookery course with three hat chef Walter Trupp is the ultimate cooking learning tool, making it possible for you to achieve all of your food-related goals. We cook and share our knowledge with you in a fun way. We enjoy great meals together and hear each other’s stories.

The course focuses on your personal cooking development and aspirations, opening the floodgates of health and cooking success. The course is based on proven techniques and strategies that will teach you product knowledge and time management in the kitchen, giving you the confidence to prepare everything from delicious 20-minute everyday meals to the most amazing dinner parties. Experience new ingredients on our Prahran Market tours and apply fantastic new cooking techniques.
We will guide you through complex nutritional information and make it possible for you to understand what healthy eating is. Our goal is to make you apply newly acquired knowledge and keep well fed and healthy for many years to come.

All 16 classes are hands-on experiences with plenty of one-to-one teaching. Recipe books are included, and each session finishes with a lunch or dinner that lets you enjoy cooked and plated foods.

Weekday sessions run for 3 hours from 6-9 pm and weekend sessions run for 5.5 hours 9 am to 2.30 pm on each day. Class sizes are limited to ten people so book your place today for the ultimate cooking experience. If you do not manage to attend a particular session, you can do a catch-up class the following term.

Send us an enquiry or call us on 0429 650 343  

SPRING intake-  registered your interest here and benefit from Early bird 10% discount 

Weekday classes run 6-9pm, weekend classes run 9am to 2.30pm

SPRING October 2021 to February 2022 dates

  1. Knife skills                                    Wednesday 20th Oct 6pm to 9pm
  2. Entrees fine dining.                     Saturday 23rd Oct 9am to 2.30pm
  3. Stocks and sauces                       Wednesday 27th Oct 6pm to 9pm
  4. Salads and Raw foods                 Saturday 6th November 9am to 2.30pm
  5. Preserving                                     Wednesday 10th November 6pm-9pm
  6. Shellfish                                        Saturday 20th November 9am to 2.30pm
  7. Finger food, tapas Canapés.      Thursday 25th Nov 6pm-9pm
  8. Fish                                                Saturday 4th Dec 9am to 2.30pm
  9. Meat                                                Saturday 11 Dec 9am to 2.30pm


  1. Cold desserts                                 Thursday 20th Jan 6pm-9pm
  2. Poultry                                           Saturday 22nd Jan 9am to 2.30pm
  3. Pasta, risotto, polenta                  Wednesday 2nd Feb 6pm-9pm
  4. Bread and pastries                       Saturday 5th Feb 9am to 2.30pm
  5. Vegetables                                     Thursday 10th Feb 6pm-9pm
  6. Hot desserts                                  Saturday 19th Feb 9am to 2.30pm
  7. Graduation                                    Sunday 20th Feb  9am to 2.30pm



Session 1: Knife skills and kitchen basics (3hr)

Outcomes: knife handling; familiarity with different types of knives; knife sharpening; other utensils; appliances; food storage, freezing and defrosting. Dinner and drinks supplied.

Session 2: Entrées fine dining (6hr)

Outcomes: fancy dinner entrées, including seafood, meats and cheeses; basic food styling; how to cure meats such as bresaola, prosciuttos and sausages.

Session 3: Salads & Raw Foods (6hr)

Outcomes: raw-food entrées such as wholesome salads; salad dressings; legume and pulse preparation and sprouting.

Session 4: Stocks & Sauces (3hr)

Outcomes: preparation of 5 different stocks, vegetable-based sauces, cold sauces, salsas, vinaigrettes, egg sauces, brown sauces, white sauces, pan sauces and stew sauces.

Session 5: Fish & market tour (6 hr)

Outcomes: choosing and filleting fish; poaching, baking, pan-frying, slow cooking, salt encrusting, stewing, curing and raw-serving of all types of fish. Learn all about sustainability, fish-catching methods and seasons.

Session 6: Finger food and tapas (3hr)

Outcomes: sweet and savoury variations using fish, meat and vegetables; organising and planning your party; food styling.

Session 7: Shellfish & market tour (6hr)

Outcomes: preparation and cooking of mussels, clams, oysters, bugs, squid, calamari, cuttlefish, sea urchins and lobsters.

Session 8: Poultry (duck, chicken, turkey, quail, pigeon, also rabbit) (6hr)

Outcomes: 5 ways to debone poultry; stuffing poultry; terrines, roulades and pâtés; stir-fries and tajines.

Session 9:  Preserving  (3hr)

Outcomes: clear soups, broth-style soups, pureed soups and stews; preservation and fermentation of foods.

Session 10: Vegetables (3hr)

Outcomes: preparation and cooking methods of forgotten vegetables

Session 11: Meat & market tour (beef, lamb, goat, pork and game) (6hr)

Outcomes: learn from Gary the master butcher about boning, dry ageing and quality meats; recipes cover different types of cuts for pan-frying, slow cooking, stir-frying, braising, roasting and low-temperature cooking, as well as curries and tajines.

Session 12: Cold desserts and ice-creams (3hr)

Outcomes: healthy raw-food cakes and other desserts made from fruits and chocolate; frozen desserts; cold dessert sauces.

Session 13: Hot desserts (6hr)

Outcomes: waistline-friendly cakes, tarts, muffins, soufflés and hot dessert sauces; processing fruits into jams and compotes; cake decorating and planning.

Session 14: Pasta, risottos and polenta (3hr)

Outcomes: different pasta flours; how to make 10 different-shaped pastas from semolina and wholemeal flour; filled pastas like tortellini, ravioli and rottolo; making different risottos and polentas from buckwheat chestnut flour and maize.

Session 15:  Breads and pastries  (6hr)

Outcomes: brioche, ciabatta, bagels, grissini, Turkish bread, pizza spelt, walnut bread and more; choux pastry, puff pastry, croissants, sweet pastry, savoury pastry, gluten-free pastry and yeast pastry.

Session 16: Graduation with a 7-course, fine-dining experience for you and a guest (6hr)

Outcomes: planning and organising your home dinner party; decorating a table; wine matching; cooking while entertaining. Final dinner celebration and receipt of your Trupp Cooking School certificate plus a gift.

Chef @ Home

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