Cuisine Techniques

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, 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:

• Day one
  Pan Fried Prawns, Gem Lettuce, Marie Rose Sauce
  Roast Duck Breast with Green Puy Lentils, Red Wine Sauce
  
• Day two
  Poached Scallops, Lemon and Basil Pasta 
  Roasted and stuffed Baby Chicken, Potato Purée with Horseradish and Jus 
• Day three
  Poached Eggs Benedict 
  Pan Fried Lamb Cutlets, Gratin Dauphinois and Grain Mustard Sauce 
• Day four
  Provençal Beef Stew 
  Lemon Sole Fillets ‘Grenobloise’ 

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.