Two week Key Skills – White, Blue

This two week course combines the one week courses, labelled blue and white. If taken separately they can be taken in any order. But each July they are run back-to-back making it possible to complete them both over two consecutive weeks.

This cookery course is designed for home cooks who want to learn practical skills to give them confidence in the kitchen. The course includes both practical classes and demonstrations. You will be introduced to kitchen basics, such as knife skills, how to follow recipes, when it’s important to weigh ingredients, baking, meat and fish cooking, and include lots of recipes for both home cooking and entertaining.

During the White course (week 1), skills and techniques covered include making stocks and soups, cooking eggs, making short crust pastry, learning how to roast meat, bread-making, preparing and cooking fish, use of gelatine, baking, flour-thickened sauces and how to use egg whites. Simple buffet ideas are also covered.

During the Blue course (week 2), skills and techniques include how to brown meat effectively to make stews, bread, choux pastry, cake making, meat preparation such as jointing chickens and meat cooking, fish and shellfish preparation and cooking, mayonnaise and combination sauces, sugar syrups and caramels. There is also an introduction to dinner party cooking.

What is included:

• A Leiths apron
• A Leiths cookery book
• All ingredients (and the food is yours to take home)
• A Leiths recipe pack

What you need to bring:

• Flat soled shoes
• Long trousers and a long sleeved top
• A notebook