A Cookery Course Matching Headings
You are going to read an article about a cookery course. Choose from the list A-H the sentence which best summarizes each part (1-6) of the article. There is one extra sentence which you do not need to use. There is an example at the beginning (0).
Mark your answers on the separate answer sheet.
A. The course shows you only the way dishes are prepared in this restaurant.
B. We ate some of the food we had prepared.
C. None of the people on the course was a professional cook.
D. Restaurant work is hard and tiring for the kitchen staff.
E. There was a different theme for each day.
F. It was interesting to find out what the other people on the course were like.
G. We all sat at the same table for huge evening meals accompanied by champagne.
H. The course was not intended for people who were basically wanting a holiday.
A Cookery Course
I have never been a person who is at his best in the morning. I do not really begin to take much interest in the day until 11.00 a.m. . The cookery course I attended made no concessions to my wish for a late start. The schedule tended towards work camp rather than leisure break, with breakfast served at 8.00 and a punctual start at 8.30 every morning.
Of the eight pupils around the breakfast table on the first morning, all, including me, were amateur cooks who had come to the course with the intention of extending their range of skills.
We had all been introduced on the previous evening at a meeting with Clive, the head chef at the hotel where the course was taking place. Each day was designed to show us different methods and approaches for different parts of a meal. The first day would concentrate on hot and cold starters, the second on fish, the third on meat and the final day on desserts.
One of the first lessons for a student with ambitions of opening a restaurant is to observe Clive and his team in action. Lessons take place right in the middle of their working kitchen. The hours are long, the work exhausting and the standards exceptionally high.
Organized into pairs, we watched Clive’s demonstrations and then tried to imitate what he had done. Occasionally one of the students would talk about the way they prepared a dish at home, or mention a method they had read or heard about somewhere. The response was always the same: “Our aim is to show you how we do it here”.
Exhausted at the end of the day, we had a couple of hours to rest before the evening meal. All the students sat around the same table, although it was possible to reserve a table for oneself if one wanted to, but part of the enjoyment of the course was in discovering the characters of one’s fellow students.
The final evening, after a champagne reception at which we were presented with our certificates for completing the course, we sat down to an eight-course meal. One element of this was the product of our own labours, a magnificent chocolate dessert. And, although I say it myself, mine was absolutely delicious.