Cuisine Technique Essentials
Held over four evening classes, Cuisine Technique Essentials teaches fundamental cuisine skills that will provide you with a solid foundation of technical knowledge. Techniques are first demonstrated by our Chefs before you apply them to a number of carefully selected recipes to develop your practical abilities. This course has been designed to improve your confidence in your kitchen at home and provide an essential repertoire of skills that can be applied daily to a variety of dishes.
In our evening Cuisine Techniques Essentials cooking course, you will learn:
- Knife skills
Cutting vegetables (mirepoix, macedoine)
Finely chopping onions
Making a white chicken stock
Preparing a baby chicken for roasting
Prepare a lamb rack
Roasting and carving a baby chicken
Preparing and pan frying duck breast
Hand making pasta
Preparing pancetta lardons and blanching
Roasting a lamb rack
- Vegetables and pulses
Making a potato purée
Cooking green vegetables
Cooking puy lentils
Preparing and baking gratin Dauphinois
- Shellfish and Molluscs
Preparing and pan frying scallops*
*This produce is subject to change dependent on market availability.
Included in the price:
4 x 2.5 hour practical cooking courses, all ingredients, an apron and tea towel. All cooking equipment and teaching resources are provided in our practical kitchens for your use on the day. No prior knowledge is required for this course, which is suitable for both novices and cooks with some experience. All of the food created during the day is yours to take home with you.
Each class takes place at the same time as the first session on a weekly basis for four weeks.
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Course: Cuisine Technique Essentials