Dumpling Class - Train the Trainer - Fleurieu Cooking Club

About Course

Train-the-trainer course for new and existing presenters running the Fleurieu Cooking Club Dumpling Class. Built around the 2-group flow that came out of feedback from the first run of the class. By the end of this course, a presenter who has never seen the class will be able to step into the Presenter 1, Presenter 2, or Operations role and execute confidently.

Eight modules cover the full class arc: setup and prep, the two doughs (GF first, then HW), the fillings (build-your-own beef, with pre-cooked mushrooms replacing the beef for vegan guests), the four folds (demoed away from work stations), the cooking demo on the large electric fry pan, customer experience and wine service, safety/allergens/recovery scenarios. A capstone final exam combines the key knowledge across all eight modules.

Assignments: making the dumplings and folds presenting your photos.

Pass marks: 80 percent per module quiz, 85 percent on the final exam. A presenter who passes all eight module quizzes plus the final is signed off to lead the class.

Course Content

Module 1: Class Overview & The 2-Group Flow
The full class arc, why we split the room into two groups in parallel, and the three staff roles (Presenter 1, Presenter 2, Operations).

Module 2: Setup & Prep Mastery
Day-before prep, the Rezdy manifest rule, and the T-90 to T-15 morning setup checklist.

Module 3: The Two Doughs – GF First, HW Second
Jackie's GF dough recipe (45g rice + 45g tapioca + 10g glutinous rice + 1/2 tsp salt + 75ml water + 2 tsp canola), the HW dough (125g flour + 65ml water), and the cross-contamination protocol.

Module 4: The Two Fillings
Build-your-own beef filling at the Flavour Bar using the flavour-first method, the pre-cooked oyster mushroom path for vegan and vegetarian guests, and raw beef food safety.

Module 5: The 5 Folds (Away From Stations)
Half moon, Folded Arms, Gyoza, Triangle, Double Pleat - taught at the demo bench. Demo choreography and walk-around coaching.

Module 6: The Cooking Demo (Large Electric Fry Pan)
Pot-sticker method for 40 pre-prepared dumplings in one large electric fry pan. Narration script. Doneness by the full sear and steam times (no probe used). Pre-made dipping sauce.

Module 7: Customer Experience, Wine, Take-Home & Close
Wine service by ops at the end only, once the dumplings are cooked and guests have their sample. Packing take-home boxes with allergen labels. The close script and the soft upsell to next class.

Module 8: Safety, Allergens & Recovery
Allergens we routinely see, coeliac cross-contamination protocol, the 10 most likely recovery scenarios and how to handle each.

Final Exam: Capstone Certification
15-question capstone exam combining the most important knowledge from all 8 modules. Pass mark 85 percent. Completion = signed-off presenter.

Student Ratings & Reviews

No Review Yet

Dumpling Class – Train the Trainer

About Course

Course Content

Module 1: Class Overview & The 2-Group Flow
The full class arc, why we split the room into two groups in parallel, and the three staff roles (Presenter 1, Presenter 2, Operations).

Lesson 1: Class Overview & The 2-Group Flow

Module 1 Quiz: Class Overview & 2-Group Flow

Module 2: Setup & Prep Mastery
Day-before prep, the Rezdy manifest rule, and the T-90 to T-15 morning setup checklist.

Lesson 2: Setup & Prep Mastery

Module 2 Quiz: Setup & Prep Mastery

Module 3: The Two Doughs – GF First, HW Second
Jackie's GF dough recipe (45g rice + 45g tapioca + 10g glutinous rice + 1/2 tsp salt + 75ml water + 2 tsp canola), the HW dough (125g flour + 65ml water), and the cross-contamination protocol.

Lesson 3: The Two Doughs – GF First, HW Second

Make the Doughs

Module 3 Quiz: The Two Doughs

Module 4: The Two Fillings
Build-your-own beef filling at the Flavour Bar using the flavour-first method, the pre-cooked oyster mushroom path for vegan and vegetarian guests, and raw beef food safety.

Lesson 4: Filling – The Flavour-First Method

Module 4 Quiz: The Two Fillings

Module 5: The 5 Folds (Away From Stations)
Half moon, Folded Arms, Gyoza, Triangle, Double Pleat - taught at the demo bench. Demo choreography and walk-around coaching.

Lesson 5A: Rolling the wrapper

Lesson 5B: The 5 Folds

Module 5 Quiz: The 4 Folds

Module 6: The Cooking Demo (Large Electric Fry Pan)
Pot-sticker method for 40 pre-prepared dumplings in one large electric fry pan. Narration script. Doneness by the full sear and steam times (no probe used). Pre-made dipping sauce.

Lesson 6: The Cooking Demo (Large Electric Fry Pan)

Module 6 Quiz: The Cooking Demo

Module 7: Customer Experience, Wine, Take-Home & Close
Wine service by ops at the end only, once the dumplings are cooked and guests have their sample. Packing take-home boxes with allergen labels. The close script and the soft upsell to next class.

Lesson 7: Customer Experience, Wine, Take-Home & Close

Module 7 Quiz: Customer Experience, Wine, Take-Home & Close

Module 8: Safety, Allergens & Recovery
Allergens we routinely see, coeliac cross-contamination protocol, the 10 most likely recovery scenarios and how to handle each.

Lesson 8: Safety, Allergens & Recovery

Module 8 Quiz: Safety, Allergens & Recovery

Final Exam: Capstone Certification
15-question capstone exam combining the most important knowledge from all 8 modules. Pass mark 85 percent. Completion = signed-off presenter.

Final Skills Briefing – Read Before You Sit the Exam

Final Exam: Capstone Certification

About Course

Course Content

Module 1: Class Overview & The 2-Group Flow The full class arc, why we split the room into two groups in parallel, and the three staff roles (Presenter 1, Presenter 2, Operations).

Module 2: Setup & Prep Mastery Day-before prep, the Rezdy manifest rule, and the T-90 to T-15 morning setup checklist.

Module 3: The Two Doughs – GF First, HW Second Jackie's GF dough recipe (45g rice + 45g tapioca + 10g glutinous rice + 1/2 tsp salt + 75ml water + 2 tsp canola), the HW dough (125g flour + 65ml water), and the cross-contamination protocol.

Module 4: The Two Fillings Build-your-own beef filling at the Flavour Bar using the flavour-first method, the pre-cooked oyster mushroom path for vegan and vegetarian guests, and raw beef food safety.

Module 5: The 5 Folds (Away From Stations) Half moon, Folded Arms, Gyoza, Triangle, Double Pleat - taught at the demo bench. Demo choreography and walk-around coaching.

Module 6: The Cooking Demo (Large Electric Fry Pan) Pot-sticker method for 40 pre-prepared dumplings in one large electric fry pan. Narration script. Doneness by the full sear and steam times (no probe used). Pre-made dipping sauce.

Module 7: Customer Experience, Wine, Take-Home & Close Wine service by ops at the end only, once the dumplings are cooked and guests have their sample. Packing take-home boxes with allergen labels. The close script and the soft upsell to next class.

Module 8: Safety, Allergens & Recovery Allergens we routinely see, coeliac cross-contamination protocol, the 10 most likely recovery scenarios and how to handle each.

Final Exam: Capstone Certification 15-question capstone exam combining the most important knowledge from all 8 modules. Pass mark 85 percent. Completion = signed-off presenter.

Student Ratings & Reviews

Module 1: Class Overview & The 2-Group Flow
The full class arc, why we split the room into two groups in parallel, and the three staff roles (Presenter 1, Presenter 2, Operations).

Module 2: Setup & Prep Mastery
Day-before prep, the Rezdy manifest rule, and the T-90 to T-15 morning setup checklist.

Module 3: The Two Doughs – GF First, HW Second
Jackie's GF dough recipe (45g rice + 45g tapioca + 10g glutinous rice + 1/2 tsp salt + 75ml water + 2 tsp canola), the HW dough (125g flour + 65ml water), and the cross-contamination protocol.

Module 4: The Two Fillings
Build-your-own beef filling at the Flavour Bar using the flavour-first method, the pre-cooked oyster mushroom path for vegan and vegetarian guests, and raw beef food safety.

Module 5: The 5 Folds (Away From Stations)
Half moon, Folded Arms, Gyoza, Triangle, Double Pleat - taught at the demo bench. Demo choreography and walk-around coaching.

Module 6: The Cooking Demo (Large Electric Fry Pan)
Pot-sticker method for 40 pre-prepared dumplings in one large electric fry pan. Narration script. Doneness by the full sear and steam times (no probe used). Pre-made dipping sauce.

Module 7: Customer Experience, Wine, Take-Home & Close
Wine service by ops at the end only, once the dumplings are cooked and guests have their sample. Packing take-home boxes with allergen labels. The close script and the soft upsell to next class.

Module 8: Safety, Allergens & Recovery
Allergens we routinely see, coeliac cross-contamination protocol, the 10 most likely recovery scenarios and how to handle each.

Final Exam: Capstone Certification
15-question capstone exam combining the most important knowledge from all 8 modules. Pass mark 85 percent. Completion = signed-off presenter.