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              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:

              • 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:
              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.

               Important - Please Read
              The next sessions available are:

              Weekdays (March 2018) sold out
              • 26th March
              • 27th March
              • 28th March
              • 29th March
              Weekdays (June 2018) sold out
              • 25th June
              • 26th June
              • 27th June
              • 28th June
              Weekdays (September 2018)
              • 17th September
              • 18th September
              • 19th September
              • 20th September

              Price: £ 695.00

              Duration: 4 days

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              Course: Cuisine Techniques

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