This four-day cooking course teaches fundamental cuisine techniques and their application to a number of dishes. Through four consecutive days of 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:
Group practical cooking course over 4 consecutive 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.
