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Cuisine Techniques

London

 

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
    Poaching
  • 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
    Mayonnaise
    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 (September 2018) sold out
  • 17th September
  • 18th September
  • 19th September
  • 20th September
Weekdays (September 2018) sold out
  • 17th September
  • 18th September
  • 19th September
  • 20th September
Saturdays(February 2019)
  • 2nd February
  • 9th February
  • 16th February
  • 23rd February
Weekdays (March 2019)
  • 25th March
  • 26th March
  • 27th March
  • 28th March
Weekdays (June 2019)
  • 24th June
  • 25th June
  • 26th June
  • 27th June
Weekdays (September 2019)
  • 16th September
  • 17th September
  • 18th September
  • 19th September

Price: £ 695.00

Duration: 4 days

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