Food & Beverage MasteryF&B MasteryFree lesson
A copper saucepan, a chef's knife, lemons and rosemary on a wooden worktop by a window

For cooks, servers and bartenders

Learn the craft.Prove the skill.

Online courses in cooking, bar, wine, service and operations, with assessed practice at every step.

Try a free lessonFind your path

No sign-up needed for the free lesson.

Tomatoes on the vine on a linen cloth

Why it works

A recipe tells you what to do. A skill is knowing why it works. Watch a short lesson. Practise at your own station. Then get assessed on what you can actually do.

A bottle of olive oil and a lemon on linen with rosemary

01 The school

Cook. Pour.Serve.

Six tracks, three levels each. 18 courses and 416 lessons, from your first knife cut to running the floor.

Bowls of diced onion, carrot and pepper beside a chef's knife
01 · 3 courses

Cooking

Knife, heat, flavour and production craft. Starts with Kitchen Foundations.

A tall glass and a copper jigger on a dark wooden bar
02 · 3 courses

Beer

Brewing, styles, draft and service. Starts with Beer Basics.

A stemmed glass on a dark wooden bar
03 · 3 courses

Wine

Regions, tasting, cellar and service. Starts with Wine Basics.

A copper jigger, bar spoon, olives and orange peel
04 · 3 courses

Spirits and Bartending

Spirits, cocktails and bar leadership. Starts with Bar Basics.

A plated main course on a set table
05 · 3 courses

Guest Service

Hospitality and service craft. Starts with Guest Basics.

A crate of market vegetables beside a loaf of bread
06 · 3 courses

Operations and Management

Costs, people, data, leadership. Starts with Ops Basics.

Kitchen roles and communicationFree lesson
  • Short lessons with captions
  • A printable guide for every module
  • A practical to send in for marking
See all 18 courses

02 Assessed practice

Your work,looked at closely.

You send in real evidence from your own station. An assessor marks it and tells you what to fix.

Three steel bowls of diced onion, carrot and pepper beside a chef's knife on a wet board
  • Setup
  • Even cuts
  • Clean station
  • 01One practical per module
  • 02A 100-question exam
  • 03A written scenario
See how it works

How it goes

Four steps.Real proof.

  1. Pick your path

    Choose the job you want. We point you to the course that starts it.

  2. Learn in short lessons

    Watch, read, then check what you remember.

  3. Practise and send evidence

    One practical per module, marked against a clear rubric.

  4. Pass and earn your certificate

    It says exactly what was assessed.

Before you begin

Goodquestions.

Home and part-time cooks building core skills for entry-level kitchen work, and servers, bartenders and operators who want structured, assessed learning.

No. You build evidence of what you can do, and a portfolio you choose to share. No job or placement is promised.

It is school-issued and based on assessed work. It is not affiliated with an outside certification body.

Kitchen Foundations is $149, one time, as a preview price. The other courses open for enrolment as they are released.

A wooden crate of market vegetables beside a loaf of bread

start where you are

Begin withone good lesson.

Try a free lessonSee Kitchen Foundations