Cuisine Techniques

London

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’

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.

Class structure

Your day will be a mixture of in-kitchen demonstrations performed by the chef who is running the session and hands-on practical cookery, where you are guided by the expert teaching chef. The exact format will vary from class to class depending on the style of cuisine and length of the course.

*These dishes are subject to be replaced in 2027 sessions with: Risotto Primavera, Pan fried prawns with crustacean mayonaise, Roasted and stuffed chicken breast, and Poached eggs Royal.

Included in the price:

Group practical cooking course over 4 consecutive days. Each day will be a 6-hour group practical lesson (inclusive of a 30 minute break)
Recipe booklet
Apron
Tea towel
All ingredients
All cooking equipment and teaching resources are provided in our kitchen for use on the day.

What you need to bring:

Sensible, flat-soled shoes. Open toes are not advised
Tupperware to transport your products home

Purchasing as a gift?

Are you looking to purchase this course as a gift for someone, but you're not sure if the dates are suitable or whether this is the right course for them? You can alternatively purchase a Gift Card to the value of this course or a value of your choosing. The Gift Card can be redeemed against this course, any of our other short courses (subject to availability), or at La Boutique.

Le Cordon Bleu Loyalty Rewards

Attending this course will give you 2 stamps in your Culinary Passport. If this is the first course you are attending, please ask for your physical Culinary Passport when you arrive for your class. If you have studied with us before, please remember to bring your passport with you and present it to be stamped when you arrive for your class. Qualifying stamps are digitally tracked, so please ensure you are only using the 1 passport. If you forget the passport then you can still redeem the digital only rewards, but will need to present your passport to redeem in-person rewards.