Special Prices for course only – No accommodation Please contact us for Advanced or Master Classes!! 1). BEGINNER COURSES: DURATION: 10.00 – 16.00 There are 5 different courses and they are daily running from 10.00 until approximatey 16.00. Each course has been designed as a one-day course and it is only one course given per day, so that the students will learn all the main techniques for cooking Thai food whichever course they will attend. If they are taking more than one-day course then they will get more hand on practices and learn all the principal necessities for cooking Thai food. The classes are appropriate for people who have some experience in Thai cooking and also for completely beginners. The menus have been especially formulated to teach about the different cooking techniques used in cooking Thai food. Alternative vegetarian will be provided upon the requirements.   All the courses begin with a morning activity such as shopping at the market, an introduction to Thai ingredients, paste making or vegetable carving. After the morning activity then the clients will cook 4 dishes. Each dish will be demonstrated by the teachers who all speak excellent English. They will also give some tips about alternative cooking methods and substitutes throughout the demonstrations. Then students will turn on. They will cook each dish themselves and the teachers will be on hand to help and guide them with step-by-step instructions.   Once cooking has completed 4 dishes in the morning then they will sit down to relax to eat the fruits of thier hard work. After lunch they will make 2 more dishes and then eat once again. Expect to be full by the end of the day!!! BEGINNER COURSES – ITINERARY: 09.30 – 09.50: Starting pick up clients from their accommodations 10.00 – 11.00: Morning activity 11.00 – 13.30: Cooking morning dishes (4 dishes) 13.30 – 14.00: Lunch 14.00 – 15.30: Cooking afternoon dishes (2 dishes) 15.30 – 16.00: Eating afternoon dishes and transfer back 16.30 – 17.00: Arriving at their accommodation REMARKS: Timing is estimated. COURSES OFFERED – BEGINNER COURSE COURSE 1 – INTRODUCTION TO THAI INGREDIENTS Morning activity. The teacher will display a tray of ingredients and will go through each one and explain how to prepare, storing techniques as well as an altenatives that can be used. Most of this information is already in the cookbook. Morning dishes: THAI HOT AND SOUR PRAWN SOUP: tom yam goong GREEN CURRY WITH CHICKEN: geang keaiw waan gai THAI FRIED NOODLES: phad thai THAI STYLE FISH CAKES: tord man plaa LUNCH Afternoon dishes: MINCED CHICKEN SALAD: laab gai WATER CHESNUT WITH SUGAR SYRUP: tab tim grorb – dessert COURSE 2 – MAKING THE CURRY PASTE Morning activity:Making “Panaeng curry paste” by using a pestle and mortar. The ingredients will need to be prepared first and then ground to a paste and the teacher will be on hand to help everybody. Morning dishes: PANAENG CURRY WITH PORK: geang panaeng moo CHIANG MAI CURRY WITH CHICKEN: geang hunglay gai FRIED FISH WITH CHILLI AND BASIL: plaa laad prick SWEET AND SOUR VEGETABLES: phad preiw waan pak LUNCH Afternoon dishes: SPICY GLASS NOODLE SALAD: yam woon sen BLACK STICKY RICE PUDDING: khao neaw dum piek – desser COURSE 3 – TOUR OF THE LOCAL MARKET Morning activity: Visiting the local market and learning all about the different vegetables, herbs, roots and spices being sold, so they can actually see what these raw products look like before they are cooked. Morning dishes: CHICKEN IN COCONUT MIILK SOUP: tom kha gai RED CURRY WITH FISH: geang ped plaa FRIED MIXED MUSHROOM WITH BABY CORNS: phad hed horm FRIED BIG NOODLES WITH THICK SAUCE: laad nah LUNCH Afternoon dishes: PAPAYA SALAD & STICKY RICE: som tam & khao neaw STEAMED BANABA CAKE: kha nom glauy – dessert COURSE 4 – SHOPPING AT THE MARKET Morning activity: Learning all about how to select ingredients that are fresh for their cooking. Each student will have their own shopping list and pick up the ingredients that written on their lists. The payment will be taking care by teacher. Morning dishes: YELLOW CURRY WITH CHICKEN: geang garee gai STEAMED FISH IN BANANA LEAVES: hor neung plaa CHICKEN WITH CASHEW NUTS: gai phad med mamuang FRIED BIG NOODLES WITH SWEET SOY SAUCE: phad seiiw LUNCH Afternoon dishes: SPICY PRAWN SALAD: plaah goong BANANAS IN COCONUT MILK: gluay baud chee – dessert COURSE 5 – VEGETABLE CARVING Morning activity:Learning all about the basics techniques of carving including how to use the carving knives. Also hand on to make flowers and leaves from difference vegetables. Morning dishes: CLEAR SOUP WITH MINCED PORK: tom jued SPRING ROLLS: paw pia tord ROAST DUCK CURRY: geang phed ped yang CHICKEN WITH GINGER: gai phad king LUNCH Afternoon dishes: CHICKEN IN PANDANUS LEAVE: gai hor bai toey MANGO WITH STICKY RICE: khao neow ma muang – dessert PRICES – subject to Confirmation Please ask for the latest prices – Exclusively to Complete India & Asia. 2008 – Prices for 2009 onwards subject to Confirmation Without Tour with us Wi th a Tour Thai Baht Thai Baht 1 day 990 850 2 days 1900 1620 3 days 2800 2380 4 days 3700 3140 5 days 4600 3900 TOUR COST (subject to current exchange rate of xxxxxxxxx to £) Cost per person on twin share basis as per itinerary Payment. 1. On acceptance – £200 per person, Acceptance Payment/Deposit (non refundable) by cheque payable to “S W & M Miller”. 2. You pay in FULL eight weeks prior to arrival in Thailand, or on Acceptance Cancellation Charges 35 days prior to arrival a cancellation fee of US$200 per person will be applicable. 30 days notice of cancellation a fee of 25% of the total amount will be applicable. 25 days notice of cancellation a fee of 50% of the total amount will be applicable Less than 25 days notice incurs the full amount. Acceptance Payment non refundable Included in the Cost

  • Accommodation on a twin sharing basis in the hotels mentioned above or equivalent – subject to availability.
  • Any single room subject to supplement shown.
  • Room and breakfast basis – or meals as indicated in the itinerary (B), (L) and (D)
  • Full board at Wildlife Park if applicable.
  • All transfers, sightseeing and excursions by air-conditioned vehicle where appropriate.
  • Services of an English speaking local guide (or a naturalist in National Parks)
  • Entrance fees at monuments and parks where applicable
  • Train journeys where applicable – 2nd class airconditioned sleeper berth train ticket Chiang Mai-Bangkok
  • Domestic economy airfares, indicated in the itinerary, are subject to change – Air tickets Bangkok – Samui – Bangkok by PG Airways
  • Boat trip
  • Basic porterage at airports, rail stations and hotels (not tips).
  • All currently applicable taxes.
  • Where US$ or Thai Baht are quoted, the UK pounds price shown is for comparison only and is subject to change.

Excluded from the Cost

  • Expenses of a personal nature: table drinks, laundry, telephone calls, Internet charges, mineral water, tips, shopping etc.
  • Any other meals or services not mentioned in the itinerary or ‘includes’ list.
  • Any international airfares to India and Asia
  • Any airport taxes where applicable in each country
  • Any subsequent increase in airfares, fuel costs, monuments/sightseeing fees.
  • Any other taxes subsequently introduced by Government, State or Tourist Ministry.
  • Travel Insurance
  • Visa Fees, if applicable, in any country
  • Any Christmas, New Year and Gala Dinners

General note: All elements included in this quotation are subject to availability until the booking is made. The hotels/ services as quoted may change when giving you the final confirmation, based on current availability.

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Thailand - cooking class Chang Mai

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