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FGTT classes are designed for eight to twelve week sessions or to meet the needs of the community. Students meet once a week for at least two hours. Classes focus on:
- shopping for and selecting organic food;
- the nutritional value of food;
- food cost;
- kitchen set-up;
- safe use of kitchen utensils;
- health and safety standards;
- kitchen breakdown;
- environmentally safe cleaning products and techniques;
- table presentation;
- table etiquette;
- field trips to hotels, cafes and restaurants and production of a class recipe book.
 Class recipes are included in a booklet for each student for future reference and as a guide to developing their own culinary creations. Once the series is completed the students will have a practical, working knowledge and proficiency in essential cooking techniques, health and nutrition, as well as the cooking styles of various cultures and of acclaimed chefs. The field trips and visiting chefs will provide exciting and realistic views of work in the food and beverage industry.
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