James Cook University In Austrailia

• Introduction

James Cook University (JCU) is the second oldest university in Queensland and Australia’s leading
university in the tropics. Offering excellence in teaching and research, JCU is a vibrant, multicampus university with its main sites in the tropical Queensland cities of Townsville and Cairns, and modern city campuses in Singapore and Brisbane. Courses are also delivered through our education partners in Asia and the Pacific. Total student enrolments are more than 18,000 and growing, including over 5,000 international students from 100 countries. There are over 300 programs available to international students to study at JCU.

CRICOS provider code: 00117J

Global quality degrees

James Cook University offers a full range of courses spanning the arts and humanities, business, creative arts, education, engineering, health sciences, information technology, law, marine biology, medicine, sciences, social sciences and veterinary science. This broad range of study areas
means you can usually combine areas of personal interest into a customised study plan. Our degrees are accredited by leading professional organisations and are internationally recognised.

Practical focus

JCU courses will give you opportunities for hands-on experience from internships, vacation placements, and realworld projects with business, industry and government organisations, to field trips in the natural environments of northern Queensland. JCU works with employers and industry groups to make sure our courses reflect best industry practice.

Supportive study environment

JCU recognises that knowledge has the power to change lives and strives to create a student
centred learning environment where students learn to take full advantage of their university
experience. With friendly campuses, smaller class sizes, accessible teaching staff, and
excellent support services including study skills and student mentor programs, our students
receive the personal attention they need to achieve their best.

Teaching excellence

Study with us and you will learn from expert teachers. Over the past five years, JCU academics
have won more than 31 citations for teaching excellence from the Australian Teaching and Learning Council – more teaching awards than many larger universities. JCU teaching staff are highly qualified and dedicated. Innovation in the use of teaching styles and technologies is fundamental to JCU’s approach to teaching.

Graduates and discoveries that make a difference

James Cook University is about people and place, and we adopt new methods, new approaches
and new technologies to help our students develop the skills, abilities and knowledge base they need to succeed. We bring a diverse array of knowledge, skills and experience through our staff and the broader community to fulfil the potential of our University.

Research intensive

As a leading research university, JCU provides excellent facilities for teaching and learning. The unique location of James Cook University allows nationally significant and internationally-recognised research to be conducted by both staff and students. Much research focus is based on the industries and environments of northern Australia including marine biology, biodiversity, tropical environmental studies, earth sciences/geology, engineering, tropical health and tourism.
Total research related income at JCU reached $45.91 million in 2009, including funding from government, competitive grants and industry. This is expected to rise strongly in the coming years. JCU is a member of the national alliance, Innovative Research Universities and is one of the world’s leading research universities in the tropics.

A natural choice for study

Significant for JCU students in Australia is the university’s unique natural location. Visitors and
residents enjoy a huge range of leisure activities including diving on the Great Barrier Reef, visiting the ancient rainforests and waterfalls in the many national parks, bushwalking, camping, fishing and visiting historic outback regions or the picturesque farming villages of the Atherton Tablelands. Students at the Brisbane campus will experience one of Australia’s most liveable cities and have easy access to the coastal regions of the Sunshine Coast and Gold Coast. At JCU’s Singapore campus, students will experience quality Australian education in a dynamic yet safe Asian metropolis.

Beijing-Cooking-Classes

Our Beijing cooking classes provide the opportunity to learn about Chinese and global food culture, cooking techniques and regional cuisine. In each2.5 hour class you will learn how to prepare 3 dishes including recipes to take home, followed by a meal of your creations.

Our cooking classes are 300 RMB, 260 RMB for members.

Come on your own or with friends for a lunch or dinner experience.  Each class concludes with a meal around the table, enjoying what you and your fellow classmates have cooked using your newly acquired skills. Including free flow non-alcoholic drinks.                                    

“Can you eat spicy?” is a common question asked in Sichuan restaurants. Learn how to make use the regions famous chilies and peppercorns and prepare iconic dishes like Mapo dofu and Gongbao chicken.

Price: 300 RMB; 260 for Members

The Xialongbao is the magical formula of aesthetics, alchemy and Chinese ingenuity. Learn how to prepare the infamous soup dumplings, from Shanghai.

Price: 300 RMB; 260 for Members

Shanxi Noodles

Learn how to make typical provincial favourites from Shanxi, delicious noodles such as cat’s ears and hand rolled noodles, sauces from scratch which you’ll be able to recreate at home and family.

Price: 300 RMB; 260 for Members

Dumplings

An “upright dumpling makes a woman’s heart tremble” remarked Mao, meaning that a dumpling able to stand tall without falling over reflects the very character of its creator. Throughout our dumpling class, you will not only learn how to knead and roll the dough, create fillings, concoct natural dyes from fresh vegetables for colorful wraps but also the stories behind one of the most prized dishes in China.

Price: 300 RMB; 260 for Members

                                                                                                                                                                                                 

Culinary Schools and Cooking Classes in New York

NYC Epitomizes Haute Cuisine

Cities often compare their culinary scenes to New York because the city reigns as the undisputed king of America’s food and cultural trends. From the intimate and chic restaurants of Manhattan’s Restaurant Row on 46th street to the trendy hotspots in Greenwich Village or Soho, New York sets the standards for comparisons.

The cater-truck industry got its start in New York. The city’s chefs embrace ethic flavors, fusion cuisines, alternative diets, and the move to eliminate trans fats from fast-food menus. Celebrity cooking draws inspiration from the Food Network’s studios and indoor food market, which have made the area a mecca for culinary students who hope to gain fame and prove their mettle in the vibrant restaurant scene of the city. When it comes to food, New York has everything imaginable, so culinary students who achieve success in the city will succeed anywhere.

 1.  The International Culinary Center

Training in the heart of Manhattan, students learn every aspect of the food industry from culinary training to specialized instruction in wine studies and restaurant management. The Big Apple has food jobs for every taste and skill level, and the ICC helps students develop the specific job skills they need for success.

The school also offers amateur cooking classes, which are taught by the same experienced chef instructors that teach professional culinary students.

• Total immersion training concentrates on farm-to-tale techniques because great cooking begins with delicious ingredients.

• The school develops relationships with local farmers to create sustainable cooking practices.

• Students learn culinary arts, restaurant management and how to start catering businesses.

• The pastry program offers intensive training in baking, cake decorating, artisan breads and starting independent businesses.

 2.  The Institute of Culinary Training

This school offers diploma programs that students can complete in just 6–13 months, and they can take classes in the mornings, afternoons, evenings or on weekends to work around job or personal obligations. The program attracts a diverse student body and national recognition for its graduates, who have won many awards from various culinary organizations.

The 45,000 square-foot facility offers hands-on classes and experienced instructors who give personal attention to each student. In 2011, the school placed 559 externs in desirable positions in nine states. Degree programs include the following courses of study:

• Culinary Arts
• Pastry & Baking
• Culinary Management
• Hospitality Management

 3.  Natural Gourmet Institute

This school offers comprehensive training in the use of natural ingredients, whole-grain baking techniques and culinary science. Programs are available for full- and part-time students, and courses include vegan preparations, instruction in seafood cooking and learning about organic chicken and eggs.

• Students learn about a wide variety of special diets.

• Nutrition education includes exposure to proper use of kitchen equipment and how to convert recipes.
• Students from outside the city can get temporary housing assistance while taking classes.

     4.  The Culinary Institute of America

The Culinary Institute of America in Hyde Park, New York, has earned an enviable reputation as the best-known training program in the country. CIA graduates are in high demand throughout the culinary world. Students can earn Associate Studies degrees in Culinary Arts or Baking and Pastry. The school partners with Cornell University to offer a dual-degree program for restaurant and hospitality management.

Celebrated culinary giant Paul Bocuse has pronounced the school the best in the world. The school operates five restaurants that offer students hands-on instruction:

• American Bounty Restaurant
• Apple Pie Bakery Café
• Ristorante Caterina de’ Medici
• Escoffier Restaurant
• St. Andrew’s Café 

Buff choila

Typical Newari non-vegetatian appetizer, Buff Choila can be cooked in two ways, namely Haku Choila and Mana Choila. Often eaten with Alcohol or with beaten rice, or both.

Haku Choila: meat is roasted. [Haku means black]

Mana Choila: meat is boiled.

Variation in meat selection can be made.

Ingredients Required:

1. Buffalo meat, 500 grams

2. Two tablespoon mustard oil

3. Two large red tomatoes

4. One tablespoon garlic paste

5. One tablespoon ginger paste

6. Two red chillies 

7. One teaspoon cumin powder

8. One teaspoon Szechwan pepper powder/ Timur

9. Half teaspoon Turmeric

10. Half teaspoon Methi seeds (Fenugreek seeds)

Haku Choila:

Procedure

1. On a frying pan/tawa put the pieces of meat cut in long stripes of 2'' inch breadth. Let it cook , flip sides over and over. After the color of meat has changed, cover with the lid and let it cool.

2. Make paste of tomatoes and chillies using mortar and pestle.

3. Cut the meat in a bite size cubes and put in a large bowl.

4. Mix the paste with meat, add salt and with a spatula, mix them well.

5. Heat the mustard oil in another pan. Add Methi seeds/Fenugreek seeds. Do not turn off the heat until the seeds become dark. Remove the pan from heat, add turmeric. 

6. Pour the oil into the large bowl over the meat before turmeric burns off.

7. Serve with Alcohol or beaten rice.

Mana Choila

Procedure

1. Put the meat into a pressure cooker, add very less amount of water and put on the heat. After 5-6 whistles, turn off the heat.

2. Other steps are to be followed from No.2 as above.

                                 Typical Newari non-vegetatian appetizer, Buff Choila can be cooked in two ways, namely Haku Choila and Mana Choila. Often eaten with Alcohol or with beaten rice, or both.

Haku Choila: meat is roasted. [Haku means black]

Mana Choila: meat is boiled.

Variation in meat selection can be made.

Ingredients Required:

1. Buffalo meat, 500 grams

2. Two tablespoon mustard oil

3. Two large red tomatoes

4. One tablespoon garlic paste

5. One tablespoon ginger paste

6. Two red chillies 

7. One teaspoon cumin powder

8. One teaspoon Szechwan pepper powder/ Timur

9. Half teaspoon Turmeric

10. Half teaspoon Methi seeds (Fenugreek seeds)

Haku Choila:

Procedure

1. On a frying pan/tawa put the pieces of meat cut in long stripes of 2'' inch breadth. Let it cook , flip sides over and over. After the color of meat has changed, cover with the lid and let it cool.

2. Make paste of tomatoes and chillies using mortar and pestle.

3. Cut the meat in a bite size cubes and put in a large bowl.

4. Mix the paste with meat, add salt and with a spatula, mix them well.

5. Heat the mustard oil in another pan. Add Methi seeds/Fenugreek seeds. Do not turn off the heat until the seeds become dark. Remove the pan from heat, add turmeric. 

6. Pour the oil into the large bowl over the meat before turmeric burns off.

7. Serve with Alcohol or beaten rice.

      

Saunfia Paneer Tikka

17 Nov 2010

Ingredients

Cottage cheese (paneer) - 500 grams
Oil (for grilling) - 4 to 5 table spoon

For The Marinade

Ginger,peeled - 1 inch piece
Garlic,peeled - 4 to 6 cloves
Green capsicums - 2 to 3 medium
Lucknowi fennel (saunf) - 2 tea spoon
Green cardamoms (Elaichi) - 4 to 5
Lemon - 1/2
Gram Flour (besan) - 2 table spoon
Turmeric powder (haldi) - 1 tea spoon
White pepper powder - 1/2 tea spoon
Chaat masala - 1 1/2 tea spoon
Fresh cream - 1 cup
Saffron - a few strands
Butter - 1 table spoon
Salt - to taste

For Serving

Fresh Coriander Leaves - a few strands
Lemon Juice - 1 table spoon
Chaat masala - 1/2 tea spoon

Method

Cut paneer into one and a half inch squares of half-inch thickness. Grind ginger and garlic to a paste. Cut capsicums into one and a half inch squares. Heat oil in a pan. Add besan and cook until it emits a fragrant aroma, remove from heat and add turmeric powder. Cool flour and transfer into a bowl. Add ginger-garlic paste, white pepper powder, salt, lemon juice, green cardamom powder, fennel powder, saffron and fresh cream. Whisk well to make a batter. Add paneer cubes to the batter and marinate for at least an hour. Thread paneer cubes and caspicum squares onto skewers .

Pasta Cheese Ballsa Video

Ingredients

1 cup leftover boiled and chopped pasta
1/2 cup grated processed cheese
2 tbsp butter
5 tbsp plain flour (maida)
1 1/2 cups milk
2 tbsp finely chopped coriander (dhania)
1 tbsp finely chopped celery (ajmoda)
2 tsp finely chopped green chillies
salt to taste
1/2 cup bread crumbs for rolling
oil for deep-frying

To Be Mixed Together Into Plain Flour Mixture
1/2 cup plain flour (maida)
3/4 cup water

For Serving
tomato ketchup / chilli sauce
                    

Method

1. Heat the butter in a broad non-stick pan, add the plain flour and sauté on a medium flame for 1 to 2 minutes.

2. Add the milk, mix well and cook on a medium flame for 6 to 7 minutes or till the mixture leaves the sides of the pan and resembles a thick sauce, while stirring continuously using a whisk.

3. Transfer the mixture into a deep bowl and keep aside to cool completely.

4. Add the pasta, cheese, coriander, celery, green chillies and salt and mix well.

5. Divide the mixture into 11 equal portions and shape each portion into small rounds.

6. Dip the balls in the plain flour mixture and roll them in bread crumbs till they are evenly coated from all the sides.

7. Heat the oil in a deep non-stick kadhai, and deep-fry a few balls at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.

8. Serve immediately with tomato ketchup or chilli sauce.

Oven Fried Drumstick

Ingredients

• 2 large egg whites
• 3 tbsp. honey-Dijon mustard
• 2 c. plain panko crumbs (we used Progresso)
• 1 tsp. ground ginger
• ½ tsp. garlic powder
• 8 skinless chicken drumsticks
• Nonstick sprayDirections                       

  Ingredients

  • 2 large egg whites
  • 3 tbsp. honey-Dijon mustard
  • 2 c. plain panko crumbs (we used Progresso)
  • 1 tsp. ground ginger
  • ½ tsp. garlic powder
  • 8 skinless chicken drumsticks
  • Nonstick spray

  Directions

  1. Heat oven to 475ºF. You'll need a rimmed baking sheet lined with foil and coated with nonstick spray.
  2. Slightly beat egg whites and mustard with a fork in a pie plate. Mix crumbs, ginger and garlic powder on a large sheet of wax paper until blended.
  3. Roll drumsticks in egg white mixture; shake to remove excess. Roll in crumbs, then place on prepared pan. Coat chicken with nonstick spray. Bake 25 minutes until chicken is cooked through and coating is browned.
   

CHILLI CHICKEN RECIPE – Restaurant Style Chilli Chicken

Ingredients-1
8 nos	Chicken tenders (look for details in the additional notes)
4 tbsp	Maida / all purpose flour
2 tbsp	Corn starch / corn flour
1½ tsp	Salt (for mixing)
¾ tsp	Ginger garlic paste
1 pinch	Ajinomoto(for mixing)(Optional, add a pinch of sugar or white pepper powder instead)
1 tsp	Dark soy sauce
2 tsp	Vinegar
1 tsp	Green chillies (finely minced) (optional) (look in additional notes)
3 cup	Oil (for deep frying)

Ingredients-2
3 nos	Onion
2 no	Green capsicum / bell pepper
4 no	Green chillies (long)
1 tsp	Ginger garlic paste (for sauteing)
1 tbsp	Dark soy sauce ( for gravy)
2 tbsp	Tomato ketchup
2 tsp	Red chili sauce (for sauteing)
½ tsp	Sugar
1 tsp	Salt (or as per taste)
1 pinch	Ajinomotto(for sauteing)(optional, add a pinch of sugar or white pepper powder instead)
2 tbsp	Oil
1 tsp	Cornstarch (for mixing in water)
¼ cup	Water
1 stks	Green onions for garnishing
1 no	Green chili for decoration

Instructions

Wash the chicken tenders and cut into bite size pieces. Add maida, cornstarch, salt, soy sauce, ginger garlic paste, vinegar and minced green chilies to the washed chicken pieces and mix well. Make a tight batter, water from the chicken should be enough for mixing, add water only if its necessary.

Heat oil in a kadai and deep fry those chicken pieces in small batches.

Deep frying those pieces will yield crispy chicken bhajis as shown. Drain excess oil using a paper towel and keep the fried pieces aside.

Meanwhile slit open those long green chillies, roughly chop the onion and green peppers (about size of a nickel) and make a paste of ginger garlic.

Gather all our hero’s for this recipe.. tomato ketchup, dark soy sauce, vinegar, red chilli sauce, ajinomotto and corn starch. Chings brand is what I use for soy and red chili sauce.

Heat the oil given under table -2 and fry those green chillies, onion, bell peppers and ginger garlic paste.

Saute them for few minutes over high flame. Add soy sauce and mix.

Add tomato ketchup and chilli sauce to that and mix.

Add sugar, salt and ajinomotto.

Mix well over medium high flame for few minutes.

Add fried chicken pieces to this thick gravy.

Saute over medium high flame until its well coated and the gravy thickens.

This is dry version of Chilli chicken, serve it straight from the kadai along with fried rice or serve it as an appetizer.

Garnish with slit green chillies and green onions.

Gajar Ka Haluwa

                

       

           

                        Ingrediants                                                                                                                                                                                                                         

           

 1/2 tin (200g)- NESTLÉ MILKMAID Sweetened Condensed Milk

1 litre- Milk
2 tbsp- Ghee
1 kg- Carrots Grated
25g- Kaju (Cashewnuts) Chopped
25 g- Kishmish (Raisins)

How to make

1. Mix carrots and milk in a pan, bring to a boil. Cook on low flame, stirring occasionally, till milk dries up.
2. Add NESTLÉ MILKMAID Sweetened Condensed Milk and continue cooking on low flame, stirring occasionally, till it dries up.
3. Add the ghee and cook for another 10 minutes. Garnish with nuts and raisins and serve hot.
    

Chatamari

Chatamari is a special Newari food. It is a kind of rice crepe. Chatamari is a round bread made of rice flour, sometimes topped with eggs. Sometimes Chatamari is called Nepali Pizza.                          

Chatamari

How to make Chatamari   Utensils   Flat pan with lid Wet cloth Spatula   Ingredients   Rice Flour-1 cup Lentil paste-1/3 cup Salt-1/6 teaspoon   For topping   Ground chicken/turkey or any other ground meat-150 gram Chopped onion¼ cup Green peas-¼ cup Diced tomato-1 tablespoon Diced hot green pepper1 teaspoon Garlic-1 teaspoon Ginger-½ teaspoon Oil-1 tablespoon Salt to taste   Alternative Toppings   Egg Ricotta cheese   Method   Pre-cooking   Soak black lentil in water overnight or until the black coating is easily removed. Remove black coating by rinsing with water. Mix lentil paste with rice flour to make a thin paste. (thinner then cake paste) For topping mix everything well.   Cooking Part   Heat the flat pan on medium heat Put the paste on the hot pan in rolling action making as thin of sheet as possible Put all topping on the paste. Cover the paste and cook in medium heat (chatamari is cooked from only one side) Cook until the paste is done and serve hot. Use the damp cloth to wipe out any burnt left behind   Chatamari Ready !!!

---

Simple Chilaquiles with Fried Eggs

                                                         

                                

TOTAL TIME: 30 min

Prep: 15 min

Inactive Prep: --

Cook: 15 min

 

YIELD: 4 servings

LEVEL: Easy

Ingredients            

• 1/2 rotisserie chicken, white and dark meat shredded, skin discarded
• One 12-ounce jar tomatillo salsa
• 1 to 3 tablespoons hot sauce, plus more for serving
• 5 tablespoons unsalted butter
• 1 tablespoon olive oil
• 8 fresh corn tortillas, cut into 1-inch squares
• Kosher salt

• 4 large eggs
• Mexican crema, for drizzling
• 1/2 bunch fresh cilantro, leaves and tender stems (about 1/2 cup)
• 1/4 white onion, minced (about 1/4 cup)
• 4 ounces queso fresco, crumbled
• 2 limes, wedged, for garnish                                                                       

  Directions

  1. Add the chicken, salsa and hot sauce to a medium saucepot with a lid. Place over low heat to warm through.
  
  2. Melt 2 tablespoons butter with the oil in a large nonstick skillet over medium-high heat. Once the butter melts, add half the corn tortillas, increase the heat to high and fry the tortillas, stirring constantly, until crisp and golden brown, 3 to 4 minutes. Once crisp, pour the chips onto a paper-towel-lined baking sheet and generously season with salt. Add 1 more tablespoon butter to the skillet and repeat with the remaining tortillas.
  
  3. Wipe out the nonstick skillet and melt the remaining 2 tablespoons butter over medium-high heat. Once the butter is melted, gently crack the eggs into the skillet. Once the whites are just beginning to set and turn white, partially cover the skillet with the lid and let the eggs cook through, 1 or 2 minutes for sunny-side up.
  
  4. To build your chilaquiles, plate a generous pile of fried tortillas and top with the tomatillo smothered shredded chicken. Drizzle over some crema, sprinkle some cilantro leaves and white onion, crumble some cheese over top and finally top it all with a beautifully fried egg. Serve with lime wedges and additional hot sauce on the side.