Richard
- Rate 242 GHS
- Response 1h
242 GHS/hr
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- Cooking
- Traditional Cooking
- Italian Cooking
- French Cooking
- American cooking
- Mediterranean cooking
Award winning Professional Chef and Food Writer available to teach hands on cooking, culinary and hotel management courses and related hospitality programs.
- Cooking
- Traditional Cooking
- Italian Cooking
- French Cooking
- American cooking
- Mediterranean cooking
Lesson location
About Richard
I am an honours graduate from both the Hotel Management and Culinary Management programs from accredited college programs and have Red Seal (interprovincial) Trade Certification. Completed many course certifications in a wide array of hospitality, culinary and hotel subjects. WHMIS, HACCP, SMART SERVE certified and hold Provincial Safe Food Handlers and Federal Food Safety certifications.
I have 20+ years industry experience from entry level positions to upper management and have post secondary teaching experience. I truly enjoy helping others learn and teaching allows me to share my passion for food.
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About the lesson
- Beginner
- Intermediate
- Advanced
- +2
levels :
Beginner
Intermediate
Advanced
Professionel
Child
- English
All languages in which the lesson is available :
English
My teaching methods are very personalized and tailored to each individual or even group. I like to spend some time assessing and learning about my students and develop an action plan that will best make use of our time and help each student achieve their academic or personal goals.
I use a variety of methods from academic to practical application to help ensure materials covered are retained and communicate clearly and simply with a light hearted approach to make our time not only productive but fun.
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Rates
Rate
- 242 GHS
Pack prices
- 5h: 1210 GHS
- 10h: 2420 GHS
online
- GHS242/h
Details
Rates can vary dependent on material covered (i.e. ingredients required, shopping, travel etc.) base rate is $30 per hour.
Those purchasing 10 hrs or more in an advance package will receive a 10% discount.
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