Cuisine Techniques

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:

 *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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