LEARN TO COOK LIKE A CHEF AT HOME!

BEGINNER CLASSES:    LEARN TO COOK SERIES.  COOKING CLASSES FOR THE BUSY EXECUTIVE.

LEARN TO COOK RESTAURANT-STYLE MEALS!
​THESE CLASSES WILL HAVE YOU WHIPPING UP DELICIOUS MENUS BRINGING OUT THE COOK WITHIN YOU &THRILL YOUR FAMILY AND FRIENDS IN NO TIME! 

About the Programme:

Introducing our Cooking Classes, designed for the busy executive, urban professional, or passionate home cook who finds joy in preparing meals at home and hosting gatherings that delight guests. If you're someone who’s curious about global cuisines, loves developing flavour profiles, and is eager to learn the hows and whys behind great cooking, this is your studio:
  • Pick the classes you want.
  • This is the space for those seeking a more relaxed, enjoyable learning experience, free from the pressures of competition or formal qualifications. 
  • To learn.  To practice.  To hone your mastery.

This is NOT a culinary programme for professional qualifications or a diploma for those looking to pursue a culinary arts career. This is for individuals who want to elevate their home cooking for personal enjoyment and entertaining and learn at their convenience.
About the Programme:

Welcoming all cooks, no matter your skill level.

At MFK Culinary Studio, we offer a dynamic cooking course tailored for both beginner and experienced home cooks who are also busy professionals. Our courses are designed to empower you with the skills and knowledge to elevate your cooking abilities, whether you're looking to refine basic techniques or explore advanced culinary practices. Through hands-on sessions, you'll master the art of creating global flavors, perfecting essential cooking skills, and discovering the principles behind exceptional home entertaining.

​Our flexible scheduling accommodates your professional life, ensuring you can enjoy the culinary journey without compromising your work commitments. Whether you’re a novice eager to learn or an experienced cook looking to expand your repertoire, MFK Culinary Studio is the perfect place to sharpen your cooking skills.

We cater to those who:
  • Aspire to enhance culinary skills for hosting and everyday meals
  • Are curious about techniques used by restaurant chefs to recreate global flavour profiles
  • Love cooking and want to grow their skills in a fun, hands-on way
  • Want to join a like-minded culinary community of fellow food lovers
  • Prefer learning over the weekends in a structured or drop-in format
​
About the Lecturer:
Our instructor Chef Victor Kunta is a highly driven and has over a decade of experience in the industry as a chef.

You are in very good hands as he guides you step-by-step through each baking class and course that he handles. 
Our Story
​
We introduced new cooking class dates in February 2023, followed by five-weekly cooking course schedules starting in March 2023. Customers have the flexibility to mix and match the modules to suit their individual schedules.
In February 2024, the studio released its annual culinary school calendar.

For more information, visit: Essential Cooking Skills
News from The Culinary Studio MFK
Location: Plot 21, Mmopane, Kweneng District, Botswana
​
Our kitchen accommodates up to ten participants, and during our sessions, you'll have the opportunity to sample our signature MFK curry puffs.  We are conveniently located just a ten-minute drive from the city, along the Spar Highway stretch near the senior stop.  Enjoy the breathtaking views and the refreshing ambiance of our MFK eco-gardens while you cook to your heart's content.

​Join us to enhance your culinary skills, with guidance from experienced instructors and a welcoming community to support you every step of the way.

Topics Covered

Lesson Level
Lesson Name
Foundation Level 1
  1.  Kitchen Confidence & Essential
    - Safe cooking practices
    - Knife safety, cuts
    - Kitchen equipment and tools
    - Kitchen setup
    - Cooking oils
    - Spice rack basics
    - Measuring
    - Timing
    - Pantry organisation for the busy cook  
    - Everyday hacks
    - Food handling and cooking hygiene practices
    - A kitchen starter guide
    - Dishes:  Seasons veggie soup & pilaf

    "Market to Table Cooking"
    ​- Shopping smart at local markets 
    - Using what’s fresh to plan your meals 
    - Dishes: Seasonal stir-fry & fruit dessert
    ​
  2. "Starch Perfection" 
       Rice, pap, couscous, pasta – how to get it right every time.

  3. "Breakfasts & Brunches to Impress"
    From smoothies to omelets and baked treats — fuel your mornings.

  4. "Quick Comforts: 30-minute Meals"
    Stir-fries, skillet dishes, wraps, and hearty bowls for weekday wins.
Progress Level 2
  1.  "One-Pot Wonders" 
       Traditional and modern stews, local & global influences (e.g. Seswaa to Moroccan tagine).

  2. "Salads & Sides with Substance"
    Building flavourful sides that complement every dish.

  3. "Heat, Seasoning & Simple Proteins" 
    - Mastering sautéing, roasting & steaming 
    - Balancing salt, acid, fat & heat 
    - Dishes: Perfect roast chicken & veggies.

  4. "The Sauce Lab"
    - Five essential sauces to know 
    - Vinaigrettes, yoghurt dips, pan sauces 
    - Dishes: Pasta trio with hand-made sauces.
    ​
  5. "Balanced Weeknight Meals"
    Fast and healthy dinners using what’s in your fridge.
    ​
  6. "Quick Comforts: 30-minute Meals"
    Stir-fries, skillet dishes, wraps, and hearty bowls for weekday wins.
Progress Level 3
  1. "Mediterranean to Middle East Flavours"
    - Herb & spice blending, dips, grains
    - Dishes: Mezze platter (falafel, hummus, flatbreads).

  2. "Modern African Plates"
    - Fusion of Southern African ingredients
    - Dishes: Chakalaka-stuffed peppers, bobotie bites, pap croquettes

  3. "Pasta, Dumplings & Filled Doughs"
    - Dumplings from three cultures
    - Dishes: Potstickers, ravioli, and Bots-style filled pastries

  4. "The Plant-Based Power Table"
    - Vegetables as the star 
    - Dishes: Gnocchi, grilled eggplant, seasonal greens

  5. "The Art of Sauces & Marinades"
       From béchamel to chutneys, and homemade spice blends for memorable meals.

  6. "Pastry & Baking for the Non-Baker"
    Master pies, tarts, flatbreads, and simple desserts from scratch.

  7. "Seafood & Light Proteins"
    Working with fish, chicken, eggs — light yet flavourful options.

  8. "Fermentation & Preserving Techniques"
    Pickles, infused oils, herb salts, and easy homemade condiments.

  9. "Cooking with Wine, Broths, and Stocks"
    Building flavour depth using liquids, reductions, and infusions.
    ​
  10. "Plant-Based Cooking that Wows"
       Vegetarian dishes with depth and nutrition — salads, mains, and sides that shine.
End Level 4
  1. "Meat Mastery & Braai Beyond Basics" 
       Techniques like marinating, roasting, searing, and grilling with bold flavours.

  2. "Elegant Plates: Presentation & Plating Skills"
    Turn your meals into visual experiences with garnishing and colour balance.

  3. "The Weekend Host's Secret"
    - 3-course menu planning, timing & plating
    - Drinks pairing: local mocktails, wine suggestions
    - Dishes: Full 3-course meal

  4. Your Signature Dish Showcase
    - Final challenge: design & cook your personal signature dish
    - Group tasting, feedback & celebration
    Graduation: Your culinary workbook & apron

Competencies you will acquire

Participants will acquire the following competencies:

Culinary Techniques & Skills
  1. Basic Cooking Methods: Mastery of roasting, stir-frying, grilling, and sautéing techniques.
  2. Knife Skills: Proper handling and usage of different types of knives.
  3. Sauce Preparation: Creating basic gravies and sauces from pan juices.
  4. Meat Preparation: Techniques for cooking various meats, including chicken, beef, and fish.
  5. Egg Cookery: Methods for frying, scrambling, poaching, and boiling eggs.
  6. Vegetable Preparation: Roasting vegetables and preparing accompaniments like couscous and chakalaka.
  7. Baking Basics: Introduction to making cakes and ice creams.

Culinary Knowledge & Application
  1. Menu Planning: Designing three-course meals influenced by international cuisines such as French, Italian, Latin American, Indian, and Chinese.
  2. Ingredient Selection: Understanding how to choose fresh and appropriate ingredients for various dishes.
  3. Flavor Profiling: Learning to balance and develop flavors across different dishes.
  4. Recipe Adaptation: Modifying recipes based on available ingredients and personal preferences.

Kitchen Management & Hygiene
  1. Kitchen Safety: Implementing safe practices to prevent accidents and ensure a secure cooking environment.
  2. Hygiene Practices: Maintaining cleanliness and proper sanitation in the kitchen.
  3. Table Setting: Basic knowledge of table layout and presentation for meals.

​Cultural Culinary Exposure
  1. International Cuisine Familiarity: Exposure to cooking techniques and dishes from various cultures, enhancing global culinary understanding.

    These competencies aim to build a strong foundation for busy executives and home cooks, enabling them to prepare diverse and flavorful meals confidently.

You will receive the following:

  1. Each class covers one area.
  2. Full set of recipes and cooking instructions are provided.
  3. Fee covers costs of ingredients, chef training fee, rental and upkeep of premises, use and upkeep of preparation, cooking and display equipment and cutlery, packaging and utilities costs.
  4. Participants take aways cooked foods.
  5. Participants receive certificates of completion.
  6. ​Participants are placed on post-session WhatsApp groups for follow-up support.
​PROVIDED:
Certificate of completion
Takeaways

BRING YOUR OWN:
Apron
Notebook
Smartphone.
TO JOIN OUR CLASSES, JOIN OUR WHATSAPP SIGN-UP GROUPS SO THAT MESSAGES ARE DIRECTED TO YOU & YOU ARE NOT LEFT BEHIND.

LEARN MORE ABOUT THE CLASS.
Message/call WhatsApp: 73961421 or click here:
​https://chat.whatsapp.com/B8s0Gwnm9WoFzo6KRc2Y1P
Sundays, Time:  10 am - 1 pm
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