Summary Intermediate Cooking Skills - Part 1


  • Mon 19 Jul - Fri 23 Jul 2021 Show session dates/times
    • Mon 19 Jul 2021
    • Tue 20 Jul 2021
    • Wed 21 Jul 2021
    • Thu 22 Jul 2021
    • Fri 23 Jul 2021
  • Mon 13 Dec - Fri 17 Dec 2021 Show session dates/times
    • Mon 13 Dec 2021
    • Tue 14 Dec 2021
    • Wed 15 Dec 2021
    • Thu 16 Dec 2021
    • Fri 17 Dec 2021

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 a combination of short in-class demonstrations and hands-on practical cooking. All taking place in our bright and spacious kitchens. You will be 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, and often dishes to take home to share with your friends and family. 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.


If you are looking for affordable accommodation that's close to the school, please get in touch and we can share our recommendations with you.


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.

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


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