What to expect
Students start by learning basic piping techniques and decorating simple items before experimenting with their own designs, receiving constructive feedback along the way. They then move on to preparing bite-sized appetizers, exploring different combinations of ingredients to spark creativity. In the next session, they practice cutting and assembling ingredients for a classic dish, focusing on presentation and balance. Later, they work on preparing a traditional pasta dish, learning essential preparation and plating techniques. The final session brings together all the skills they’ve learned to create a complete main course with complementary sides. Throughout the course, students are encouraged to experiment, develop their confidence, and express their creativity with supportive guidance.
1
Piping Techniques and Cupcake Decorating
Instructions: During this lesson, the students will be taught 3 different designs which they have to replicate. They will also be given the option to create their own design, and constructivefeedback will be given
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Important note: No design will be considered as better or worst
2
Creating Canapes
Instructions: During this session, the students will be making three types of wedding style canapes by utilising a variety of fillings and toppings. The aim of this session is to spark creativity and to allow students to mix and match flavours which they think will work well together.
3
The Art of Sushi Making
Instructions: This lesson will involve making sushi and for this activity, the students will need to cut the fish and vegetables in any way they like. After cutting the necessary ingredients, the students will assemble the sushi and plate everything together.
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Important note: Tuna will be the fish used as it is the best odourless fish.
4
Spaghetti Carbonara Making
Instructions: During this session, the students will learn how to grate cheese and cut the guanciale into small pieces which are needed for the development of the carbonara sauce. The second part of the session will involve demonstrating 3 different styles of plating for the spaghetti carbonara.
Important Note: While grating, everyone must take it slow and steady and if a student is not comfortable to grate the cheese, I will be guiding them to help them not feel too pressured.
5
Chicken Main Course
Instructions: The last session will involve the students cooking the chicken, turning the carrots, and making mashed potatoes. This last session will encourage the students to utilise all the plating and culinary skills which they have been taught throughout the past weeks.
Important note: In case the students are not comfortable cooking the chicken, turning the carrots or mashing potatoes, I will be guiding them to help them not feel too pressured .
Disclaimer
The Organiser reserves the right, at its sole discretion, to amend, substitute, or modify the subject matter, content, or structure of any workshop session. While every effort will be made to maintain the advertised programme, circumstances may require changes to ensure the quality and relevance of the workshop.
In the event of a significant change to the overall schedule or a full cancellation of the workshop, participants will be notified as soon as reasonably possible.
About
My name is Keith Casha
Keith is a dedicated chef and culinary educator, currently pursuing a Bachelor of Arts in Culinary Arts. He works at De Mondion, a prestigious one Michelin star restaurant in Mdina, where he continues to refine his skills in a high-pressure, fine-dining environment.
Keith’s passion for cooking began at a young age while working as a cook in his family business. This early experience inspired him to study home economics and hospitality during his O levels, before advancing through ITS and working his way up to a bachelor’s degree.
Over the years, he has gained experience across a variety of culinary settings — from catering businesses to five-star hotels and Michelin-starred restaurants. Today, Keith is committed to sharing his knowledge with aspiring chefs, providing guidance and inspiring others to explore the rewarding world of hospitality.
