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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, 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
  • 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
    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.



Price: 770.00£

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