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)
Slicing vegetables
Finely chopping onions
Chopping herbs
- Stocks
Making a white chicken stock
- Butchery
Preparing a baby chicken for roasting
Preparing a lamb rack
- Poultry
Roasting and carving a baby chicken
Preparing and pan frying duck breast
- Meat
Preparing pancetta lardons and blanching
Roasting a lamb rack
Braising a secondary cut of beef
- Pasta
Hand making pasta
- Eggs
Poaching
- Vegetables and pulses
Cooking green vegetables
Making a potato purée
Preparing salads
Preparing and baking gratin Dauphinois
Blanching, skinning, deseeding and chopping tomatoes
Cooking puy lentils
- Sauces
Mayonnaise
Cocktail sauce
Shellfish oil
Chicken jus
Cream sauce
Brown sauce
Olive sauce
Hot emulsion
Beurre noisette
- Shellfish and Crustaceans
Preparing and pan-frying fresh prawns*
Preparing and pan frying scallops*
- Fish
Filleting a flat fish*
- Rice
Braising rice
*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.
Important - Please Read
The next sessions available are:
Saturdays(February 2019)
Sold out
- 2nd February
- 9th February
- 16th February
- 23rd February
Weekdays (March 2019)
Sold out
- 25th March
- 26th March
- 27th March
- 28th March
Weekdays (June 2019)
- 24th June
- 25th June
- 26th June
- 27th June
Weekdays (September 2019)
- 16th September
- 17th September
- 18th September
- 19th September
