Class 1: Kitchen Introduction & Essential Culinary Techniques
Immerse yourself in the world of gastronomy and set yourself up with an introduction to food hygiene, safety, food preparation, oven/stove familiarisation, knife care and cutting techniques.

Class 2: Shortcrust Pastry, French Tarts & Classic Salads
A dish that is all things traditional and elegant - short crust pastry and the creation of French tarts (quiche). Plus, explore the production of timeless salads and dressings.

What you’ll be cooking:

• Classical French Stocks & Soup
• Omelettes – Plain and fines herbes
• Quiche

Class 5: Classic French Stews & Introduction to Puff Pastry
Now that you are an aspiring Saucier, challenge your knowledge with creating Bouillabaisse from our vault of French stews before moving on to puff pastry; starting with the dough.

Class 6: Perfect the Puff with Pastry Principles
Technique is essential in the modern art of pastry! Advance your pastry skills with mastering the principles of producing puff pastry, resting and baking, and creating a range of pastry variations.

What you’ll be cooking:

• Bouillabaisse
• Pastry starter dough
• Bouche
• Friands
• Classic Tarte Tatin

Class 9: Cooking Seafood & a Touch of Baking
A key ingredient adopted by many cultures, learn the production of seafood risotto and perfecting seafood dishes. Get a taste of baking by whipping up a variation of sponge cake.

Class 10: Roasting Meats & Finishing with Puddings
Our last lesson will not disappoint - From roasting to identifying meat cuts, gain the confidence and ability to create complete meat dishes. Ending on a sweet note, the creation of crème brulee!

What you’ll be cooking:

• Seafood risotto
• Mini génoise
• Roast Meat
• Crème brûlée