Summary Intermediate Cooking Skills - Part 2

    £840.00

  • Mon 18 Mar - Fri 22 Mar 2019 Show session dates/times
    • Mon 18 Mar 2019
      09.45-17.00
    • Tue 19 Mar 2019
      09.45-17.00
    • Wed 20 Mar 2019
      09.45-17.00
    • Thu 21 Mar 2019
      09.45-17.00
    • Fri 22 Mar 2019
      09.45-17.00
    PLACES AVAILABLE - BOOK NOW
  • Mon 8 Jul - Fri 12 Jul 2019 Show session dates/times
    • Mon 8 Jul 2019
      09.45-17.00
    • Tue 9 Jul 2019
      09.45-17.00
    • Wed 10 Jul 2019
      09.45-17.00
    • Thu 11 Jul 2019
      09.45-17.00
    • Fri 12 Jul 2019
      09.45-17.00
    PLACES AVAILABLE - BOOK NOW

Covering challenging and technical skills, this one week course is aimed at the considerably confident, regular home cook who wishes to become more adventurous.  You will already know your way around the kitchen and have a solid understanding and experience of the techniques taught on the Key Cooking Skills and Intermediate Cooking Skills - Part 1 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
  • Confident cooks who wish to brush up on techniques in a supportive environment

Part 1 covers skills that are fundamental to becoming confident and adventurous in the kitchen. Parts 1 and 2 explore different skills and can be taken in any order or as a two week course.

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Before purchasing a class or course, you’ll need to validate your voucher by clicking here and entering your unique code. This will add the value of the voucher to your account. Please call us on 0208 749 6400 if you need any help.

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 2

You will develop advanced skills in areas such as:

  • Meat and Sauces
  • Soufflés
  • Advanced pastry such as pate sucrée
  • Enriched breads
  • Ice creams and sorbets
  • Pasta
  • Butchery skills - poultry
  • Shellfish preparation and cooking
  • Canapés
  • Emulsion sauces

Sample recipes:

  • Noisette of salmon with lime beurre blanc, crushed new potatoes and spinach
  • Boned stuffed chicken with sun blushed tomatoes and capers
  • Salt and spice roasted pork belly with caramelised peanut and chilli dressing
  • Rump of lamb with braised baby gem lettuce, peas and pancetta
  • Smoked mackerel with beetroot, horseradish mayo
  • Fougasse
  • Cheese gannat
  • Braised guinea fowl with smoked paprika and peppers
  • Crab and prawn ravioli
  • Tortelloni of mozzarella and prosciutto with sage butter
  • Salt & pepper squid
  • Pan-fried scallops with pea purée, pancetta and almond gremolata
  • Twice baked goats cheese soufflés
  • Raspberry soufflé
  • Pate sucrée 
  • Passion fruit tart
  • Crème patissiere
  • Tarte au citron
  • Passion fruit sorbet
  • Tuiles

Canapés such as:

  • Fish cakes with aioli
  • Koftas with tzatziki
  • Pan seared tuna, guacamole, crostini
  • Beetroot cured salmon, rye bread, horseradish
  • Mu-shu pork on little gem leaves
  • Passion fruit brulee
  • Chocolate brownie

Practical info Intermediate Cooking Skills - Part 2

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:

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

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).

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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