Intermediate Cooking Skills

Summary Intermediate Cooking Skills - Part 1

£840.00

Mon 10 Dec - Fri 14 Dec 2018 Show session dates/times
- Mon 10 Dec 2018
  
  09.45-17.00
- Tue 11 Dec 2018
  
  09.45-17.00
- Wed 12 Dec 2018
  
  09.45-17.00
- Thu 13 Dec 2018
  
  09.45-17.00
- Fri 14 Dec 2018
  
  09.45-17.00
PLACES AVAILABLE - BOOK NOW
Mon 1 Jul - Fri 5 Jul 2019 Show session dates/times
- Mon 1 Jul 2019
  
  09.45-17.00
- Tue 2 Jul 2019
  
  09.45-17.00
- Wed 3 Jul 2019
  
  09.45-17.00
- Thu 4 Jul 2019
  
  09.45-17.00
- Fri 5 Jul 2019
  
  09.45-17.00
PLACES AVAILABLE - BOOK NOW

Covering challenging and technical skills, this one week course is aimed at the reasonably confident, regular home cook who wishes to become more adventurous. You will already know your way around the kitchen and have an understanding and experience of the techniques taught on the Key Cooking Skills courses.

Learning with those of a similar skills level you will cook your way through a delicious selection of recipes designed to help you develop a broad range of more challenging techniques. This will enable you to interpret and adapt recipes with confidence.

Your days will be split between the demonstration room and the bright and spacious kitchens, as you put your new found skills into practice. Taught by the same excellent tutors that teach our professional Diploma course, your days will be busy as you explore new recipes and skills with classmates who are at a similar cooking level. The food that you have cooked is eaten for lunch if you are cooking in the mornings, or taken home to share if you are cooking in the afternoon. By the end of the week you will be amazed by how much you have achieved, and will have a new repertoire of go-to dishes for cooking every day.

Click on the ‘What you will learn’ tab above to learn more about the contents of this course.

Suitable for:

Regular home cooks looking to develop their skills and repertoire of recipes
Adults wishing to gain more confidence in the kitchen

Part 2 covers further fundamental cooking skills and cooking for dinner parties, including the creation of impressive canapés. Parts 1 and 2 explore different skills and can be taken in any order or as a two week course.

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Allergies and dietary restrictions

Please call the school to discuss any relevant allergies with a member of staff. You can read our full policy on allergies and dietary restrictions here.

Accommodation

If you are looking for affordable accommodation that's close to the school, you can find our recommendation here.

weeklong

What you'll learn Intermediate Cooking Skills - Part 1

You will develop a range of kitchen skills including:

Meat preparation and cooking
Fish filleting and cooking
Enriched bread doughs
Egg whites and meringues
Vegetable and farinaceous preparation and cooking
Emulsion sauces (e.g. hollandaise)
Shortcrust, choux and filo pastry
Cooking for dinner parties
Patés

Sample recipes:

Chicken liver paté
Seared tuna with pickled vegetables
Seared rib eye steak with Chimichurri
Duck breasts with roast shallots, girolles, peas and pancetta
Rack of lamb with mustard and breadcrumbs
Sage and fig stuffed shoulder of lamb
Salad of beetroot, goats cheese and candied pecans
Pan fried sea bream, fennel puree and hazelnut dressing
Beer bread
Pecan sticky buns
Pear and almond tart
Tarte tatin
Hazelnut and raisin bread
Pear and amaretto loaf
Macadamia nut pavlova with coconut and passion fruit

Practical info Intermediate Cooking Skills - Part 1

What is included:

A Leiths apron
A Leiths How to Cook book
A recipe booklet
All ingredients provided and weighed out for you in advance
We do the washing up!

What you need to bring:

Close-toed flat soled shoes
Long loose trousers and a long sleeved top are advisable
A notebook and pencil

Please note: Most students like to eat the food they have cooked in the mornings for lunch. However, throughout the week you will alternate between cooking in the mornings and afternoons. On days when there is a demonstration in the morning, you will have tasters of all of the demonstration dishes but no additional lunch is provided - you may, therefore, wish to bring something from home or visit the cafes and supermarkets nearby on these days. Food cooked in the afternoon sessions can be taken home to share with friends and family for dinner. You may bring your own tupperware or use the foil containers provided by Leiths.

Allergies and dietary restrictions:

We are happy to make adjustments where possible. Some classes are however unsuitable for people with particular intolerances – where the menu would need to be completely different. We need 10 days' notice to be able to properly check the class and adjust the order accordingly. Please read our full policy on allergies and dietary restrictions here.

This was a brilliant course and it encouraged me to give up my career to retrain on the full-time Diploma course. Both thoroughly recommended!
Alison

* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).

Gift?WOULD YOU LIKE TO BOOK THIS COURSE AS A GIFT FOR SOMEONE? AT CHECK-OUT YOU CAN CHOOSE WHO RECEIVES YOUR GIFT.

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