Cooking Fundamentals: Stocks, Sauces and Soups

In this class, learn how to cook the basic cooking essentials: stocks, sauces and soups



6 hours 45 mins Location St Kilda Class size 1 to 6 guests   $295
Learn the basic fundamentals of cookery and perfect your culinary skills. Join Cooking on the Bay's Fundamentals of Cookery: Stocks, Sauces and Soups Cooking Class, in Melbourne and discover the secrets to making flavourful stocks, sauces and soups that will make all your meals taste like they were made in a restaurant!
In this beginner-friendly class, you will be guided through the cooking process by expert chef Tonya who will give you some special tips and tricks to be able to perfect these recipes every time.
You will learn all about the importance of using a stock that is packed with flavour, unctuousness and body, as well as how best to season your sauces and soups too. Chef Tonya will teach you how to create chicken, beef, fish and crustacea stock which are packed full of flavour, with good colour, clarity, body and aroma too!
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On the menu:
  • Brown beef stock
  • Chicken stock
  • Fish stock
  • Ham stock
  • Vegetable stock
  • Espagnole and demi-glace sauce
  • Velouté sauce
  • Hollandaise sauce
  • Tomato sauce
  • Béchamel sauce
  • Mushroom or Vichyssoise soup
  • Vegetable-based soups
  • Chilled soups
  • Provencal fish soups: la bourride, mussel
  • Chowder soup
  • Dessert sugar syrups and sauces, Crème Chantilly, Crème Anglaise
If you're looking for things to do in Melbourne one weekend, then this cooking class could be a great pick for you. You'll leave with new culinary skills for you to try at home, and you may/will feel inspired to get creative in the kitchen! With these stocks and sauces, you will create an amazing 3 course-luncheon spread to enjoy at the end of the cooking with a glass or 2 of wine

Upcoming dates for Cooking Fundamentals Class: Stocks, Sauces, Soups

Times are Melbourne time. Dates and prices as of 22 Oct 2026, 9:03am; availability and price are confirmed live when booking on this page.

3 upcoming dates between 15 Nov 2026 and 29 May 2027.

  • Sun 15 Nov 2026, 8:45am-3:30pm
  • Sun 7 Mar 2027, 8:45am-3:30pm
  • Sat 29 May 2027, 8:45am-3:30pm
What you'll get
  • Recipes and tips from an expert chef
  • Tea and coffee morning tea with inhouse made biscuit or cake plus 3-course lunch with wine
  • All ingredients, apron and equipment provided
  • New cooking skills to try out at home!
  • A comprehensive recipe booklet to take home
  • Bring some containers and a cooler bag to take home excess stocks and sauces
Read more details   
Knowledge required
This class is suitable for beginners as well as experienced cooks.
What to bring
Please make sure to wear enclosed shoes. Bring a hair tie for your hair, if needed.
Location

St Kilda, VIC

Exact location is masked for privacy. You'll automatically get the specific address after booking.

Cooking Fundamentals: Stocks, Sauces and Soups location
Verified reviews

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Recent reviews of Cooking Fundamentals Class: Stocks, Sauces, Soups

  • 5/5 from Jane Dillon, attended Jul 2026: Tonya was a breath of fresh air with her recipes, advice, guidance and warmth. We spent a thoroughly entertaining and educational Sunday perfecting stocks sauces and soups… then enjoying our labours of love around Tonya’s table..with other like minded cooks and sharing our experiences. I would highly recommend anyone wanting to delve into stocks sauces and soups to book a class with Tonya…you are certain to leave with more knowledge than you anticipated and you are bound to be packed with loads of excitement and confidence to get going with what you’ve learned in your own kitchen ‍
  • 5/5 from Alan Moseley, attended May 2026: Ideal exposure to a scope of cooking techniques with a teacher who created an understanding of the steps needed for great results. Very comfortable atmosphere with a friendly group of fellow food lovers.
  • 5/5 from Mike Brownlow, attended Aug 2025: A delighful and talented host. Tonya runs a fast paced class followed by a lovely lunch of the items made during the sessions. The mussel soup in safron broth is ' to die for'.
  • 5/5 from Nicola Stein, attended Apr 2025: Loved this hands on, small class. Gave us a chance to try and learn new skills and tips. Excellent!
  • 5/5 from Zoe Walters, attended Mar 2025: Great friendly info for home cooks that is well prepared and planned out. Loved this class. Remember to bring containers for take home stocks and sauces.
  • 5/5 from Anna Xia, attended Oct 2023: We made some beautiful stocks today from chicken to beef to fish and crab which we used to create the sauces for a hearty three course meal. French onion soup with cheesy sourdough croutons, pork cutlet with mushroom sauce and apple sauce and a poached pear in puff pastry dessert with salted caramel and creme anglaise which you can churn to make ice cream. A real delight to the tastebuds. Bring containers to take your stocks home.
  • 5/5 from Christopher Walter, attended Jul 2023: Tonya provided an excellent experience, she was very friendly and generous with her time, and a font of useful cooking knowledge. The cooking location is wonderful and the class was fantastic value for money. I learnt so much about cooking stocks and soups, and can now keep learning at home with the very helpful guide book provided. Can recommend this course to anybody looking to level up in their cooking abilities.
  • 5/5 from Jenny Chan, attended May 2023: A class where you will learn invaluable cooking tips. This class wasn’t just about making sauces, soup and stock, there was a delicious 3 course meal that we sat down to eat Tonya’s dishes are always exquisitely served up like you are dining at a fine restaurant with water sceneries. Good company including some international visitors made the class a very sociable encounter.
  • 5/5 from Diane Vickery, attended Jul 2022: It was comfortable and informative. Tonya was great. The food was delicious with leftovers taken home.
Your teacher

Cooking on the Bay
Cooking on the Bay

4.9 (95)
female Women-owned

Participants in classes have commented on how Tonya generously and enthusiastically enjoys sharing her knowledge, experience and ideas. There are interesting foodie hints, tips and musings both during the sessions and whilst sharing the delicious lunch that is taken ‘at the table’, overlooking the views of the bay and beyond.
Tonya’s vibrant and engaging personality will encourage you to want to share ‘the pleasure of the table’ experienced in the morning classes with your friends and family. You will be inspired to race home and repeat the dishes you have learned in the day’s class. Tonya is Melbourne trained at Holmesglen, in Paris at Le Cordon Bleu and the Ritz Escoffier and in Burgundy at La Varenne l’Ecole de Cuisine. She has taken culinary tours to France in the Dordogne and Provence, plus she has visited regional cooking schools in the Dordogne, Normandy and in Tuscany, Italy. She regularly takes culinary tours to Marrakech, Morocco, where she perfects many of the Moroccan dishes she discovers there, cooked to perfection by her friend and chef colleague, Edwina Golombek, who owns a culinary, residential cooking school riad in the heart of Marrakesh. A visit and her pilgrim's walk along the Camino de Santiago de Compostela found Tonya in love with the history and culinary traditions of Spain, so she has added these experiences to her Spanish cuisine cooking classes as well.
Before training as a chef, Tonya was a librarian, information manager, library trainer and library consultant. Cooking on the Bay proudly owns an extensive library collection of over 3000 cookbooks and books related to food, cooking, France, Italy Morocco and the Mediterranean.
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