This four-day cooking course teaches fundamental cuisine techniques and their application to a number of dishes. Through hands-on tuition, you will be able to improve your confidence and capabilities in your own kitchen; you will first be taught classic techniques including; knife skills, stocks, basic sauces and elementary butchery before applying the skills you’ve gained as you create a number of dishes alongside our Chef.
The advanced stages of this course will also teach an introduction to pasta, fish techniques and complex sauces.
Each session is taught as a practical workshop in our state-of-the-art cuisine kitchens under the supervision of our Le Cordon Bleu Master Chefs.
In our four day Cuisine Techniques cooking course, you will learn:
- Knife skills
Cutting vegetables (mirepoix and macedoine)
Finely chopping onions
Making a white chicken stock
Preparing a baby chicken for roasting
Preparing a lamb rack
Roasting and carving a baby chicken
Preparing and pan frying duck breast
Preparing pancetta lardons and blanching
Roasting a lamb rack
Braising a secondary cut of beef
Hand making pasta
- Vegetables and pulses
Cooking green vegetables
Making a potato purée
Preparing and baking gratin Dauphinois
Blanching, skinning, deseeding and chopping tomatoes
Cooking puy lentils
- Shellfish and Crustaceans
Preparing and pan-frying fresh prawns*
Preparing and pan frying scallops*
Filleting a flat fish*
*This produce is subject to change dependent on market availability.
Included in the price:
22 hour group practical cooking courses over 4 days, all ingredients, an apron and tea towel. All cooking equipment and teaching resources are provided in our practical kitchen for use on the day. No prior knowledge is required for this course, which is suitable for both novices and cooks with some experience.
Maximum of 16 participants working at their own station.
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