types of classes

S/N	CLASS TYPE	DURATION	TOPICS	ADVANTAGE	FEE
1	Single-Day Workshops: ​Short, focused classes are ideal for beginners or busy enthusiasts wanting a hands-on introduction to specific techniques or recipes.	Cooking: ​Sat 3 pm (even months) Mon 5 pm ​(odd months)	Basic skills (knife handling, seasoning), quick meals, baking fundamentals, or cuisines like Italian or Thai basics.	Allows for easy drop-in participation and is ideal for those looking for a fun, educational experience without a long-term commitment.	P400
2	Weekend or 2-Day Workshops: Great for enthusiasts ready to invest a bit more time in their learning, covering multiple dishes or techniques.	4-6 hours ​- Mon 5 ​pm (Cooking) ​On demand	Farm-to-table cooking, advanced baking, holiday meal preparation, or introduction to advanced techniques like fermentation.	Provides time to learn and practice skills in-depth, catering to those wanting a mini deep dive into specific culinary areas.	P1000
3	Half-Day Intensive Classes: Offers an immersive experience for those with a bit more time, allowing for deeper focus on complex recipes or multi-course meals.	6-8 hours per day Sat & Sun On demand	Bread making, pastry creation, or themed regional cuisine (e.g., French bistro cooking or classic Indian dishes).	Allows for a comprehensive understanding of the topic, with enough time for hands-on practice and troubleshooting.	P1000
4	Weekly Series Part I 4 weeks, Part II 6 weeks: ​Provides progressive learning. Participants build skills over time, ideal for serious home cooks.	4 weeks (3 hours per class) Cooking:​Sat 10 am On demand Minimum group 6 persons Baking: ​Sat 3 pm (even months) Thu 6 pm ​(odd months)	Culinary fundamentals (sauces, proteins, pastry), international cuisine series, or skill-building (knife skills, plating).	Develops a strong skill base with consistency, ideal for participants looking for a structured curriculum over a period.	4 weeks P1500 6 weeks P2200 10 weeks P3500
5	Seasonal or Monthly Classes: For those interested in seasonal ingredients or those with sporadic schedules who can commit monthly.	Seasonal	Seasonal cooking (e.g., summer grilling, winter soups), and holiday-themed classes (e.g., Christmas, Thanksgiving, Valentines or Easter dishes).	Perfect for those wanting to learn seasonal dishes and techniques or who prefer a more flexible class schedule.	P500
6	Group Classes: Offer private group options for small, dedicated groups, which can be customized for birthdays, team-building events, etc.	On demand ​Fri	Customized. Price does not include ingredients and clients provide the cooking facilities and equipment required for the class.	Perfect for those who want to add a culinary class vibe in their events or corporate events.	P400 per partici-pant.
7	Private Sessions:   Offer private group options for small (1-3 participants), dedicated groups.	On demand ​3 hours	Customized. Price does not include ingredients and clients provide the cooking facilities and equipment required for the class.	Perfect for those who can't fit in with The Studio's class schedule and wants private classes.	P800 per partici-pant
8	Hands-on vs. Demonstration: Balance hands-on experience with demonstration-style lessons, especially for larger groups or more complex recipes.	On demand	Customized. Price does not include ingredients and clients provide the cooking facilities and equipment required for the class.	For those who want private classes.	TBD ​

KNOW WHAT IS COOKING!
PROMOTIONS ARE ONGOING FOR THE FOLLOWING PROGRAMMES

Here is our updated calendar for 2024.
​
For more information: The Studio Programme (myfarmhousekitchensbw.com).  To book or reserve corporate team-building classes, call/WhatsApp: 73961421.

CHOOSE FROM OUR LIST OF PROGRAMMES, CLICK TO LEARN MORE.

A.  ESSENTIAL COOKING SKILLS WEEKLY CLASSES (4 CLASSES)

Progressive Classes:

FOUNDATION

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
   
   
2. "Market to Table Cooking"
   - Shopping smart at local markets 
   - Using what’s fresh to plan your meals 
   - Dishes: Seasonal stir-fry & fruit dessert
   
   
3. "Starch Perfection" 
      Rice, pap, couscous, pasta – how to get it right every time.
   
   
4. "Breakfasts & Brunches to Impress"
   From smoothies to omelets and baked treats — fuel your mornings.
   
   
5. "Quick Comforts: 30-minute Meals"
   Stir-fries, skillet dishes, wraps, and hearty bowls for weekday wins.

PROGRESSIVE STAGE 2 CLASSES

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. "Salads & Sides with Substance"
   Building flavourful sides that complement every dish.
   
   
5. "The Sauce Lab"
   - Five essential sauces to know 
   - Vinaigrettes, yoghurt dips, pan sauces 
   - Dishes: Pasta trio with hand-made sauces.
   
   
6. "Balanced Weeknight Meals"
   Fast and healthy dinners using what’s in your fridge.
   ​
7. "Quick Comforts: 30-minute Meals"
   Stir-fries, skillet dishes, wraps, and hearty bowls for weekday wins.

PROGRESSIVE STAGE 3 CLASSES

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 STAGE 4 CLASSES

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

General Information:

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.

B.  essential baking skills WEEKLY CLASSES (4 classes)

1. Each class covers a different baking product (biscuits, scones & muffins, sponge cakes, pastries (pies, samosas, spring rolls) and flatbreads. 
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 do take aways of baked foods.
5. Participants receive certificates of completion.

1. Participants are placed on post-session WhatsApp groups for follow-up support.

c.  classes on demand

For the modern housewife:  Traditional Homemaking Skills (coming soon)
Coming of age:  Dining Etiquette Classes (coming soon)

d. advanced COOKING CLASSES  RELEASED IN  2025

Clase 1:  The Asian Melting Pot - Thai Flavours    (4th Monday evenings:  6-9 pm)
Class 2:  Hong Kong & Chinese Cooking Class      (4th Monday evenings:  6-9 pm)
Class 3:  Italian Cooking Class                                      (3rd Monday evenings: 6-9 pm)
Class 4:  Cake & Pastry Making                                     (2nd Saturday afternoons: 3-6 pm)
Fondant Basic Class, Chiffon Cake Class, Carrot Cake Class, Biscuit & Cupcakes Class)
Class 5:  Setswana Cooking for the Expatriate Housewife

Special Classes:
Valentine's Day Cooking Class
Festive Christmas Holiday Cooking Class

e.  advanced ​COOKING CLASSES RELEASED IN 2026

Clase 6:  The Asian Melting Pot - Vietnamese, Malaysian Flavours
Class 7:  An Indian's Housewife's Recipe Book
Class 8:  South African Braai
Class 9:  Singapore & Asia Palate Sensations
Class 10:  Arabian Night Cuisine
Class 11:  Cake & Pastry Making

f.  advanced COOKING CLASSES RELEASED  IN 2027

Class 12:  On the Tropical Spice Trail Cooking Class - Caribbean & Mexican, Morocco, and Indian
Class 13:  Mediterranean Cooking Class
Class 14:  Taste of Spain
Class 15:  Classic French Recipes to Add to your Repertoire
Class 16:  Cake Decorating