Due to the coronavirus outbreak Leiths has made the difficult decision to cancel all planned courses (except the Intermediate Certificate Assessments and our online courses) until the 14th April. In these exceptional circumstances all students who have booked places on our courses will be offered the opportunity to cancel or reschedule their course. If you are currently in the process of taking a multi-part course, you will be offered new dates to complete the course later in the year. Of course we will be dealing with a high volume of calls and emails and we thank you for your understanding and patience during this unsettling time. We look forward to cooking with you at Leiths in the near future.


Summary Intermediate Cooking Skills - Part 2


  • Mon 30 Mar - Fri 3 Apr 2020 Show session dates/times
    • Mon 30 Mar 2020
    • Tue 31 Mar 2020
    • Wed 1 Apr 2020
    • Thu 2 Apr 2020
    • Fri 3 Apr 2020
  • Mon 13 Jul - Fri 17 Jul 2020 Show session dates/times
    • Mon 13 Jul 2020
    • Tue 14 Jul 2020
    • Wed 15 Jul 2020
    • Thu 16 Jul 2020
    • Fri 17 Jul 2020

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.

Using a voucher to pay for this course?
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.


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 2

You will develop skills in areas such as:

  • Meat and Sauces
  • Soufflés
  • Advanced pastry such as pate sucrée
  • Enriched breads and the use of bigas and starter doughs
  • Ice creams and sorbets
  • Pasta
  • Butchery skills - poultry
  • Shellfish preparation and cooking
  • Canapés

Sample recipes:

  • Aubergine and panch puran pie
  • Boned stuffed chicken with sun blushed tomatoes and capers
  • Salt and spice roasted pork belly with caramelised peanut and chilli dressing
  • Falafels with beetroot dip
  • Ricotta and lemon tortelloni with sage butter
  • Fougasse
  • Cheese gannat
  • Sticky pork salad, green chilli and lime
  • Rump of lamb, braised beans and tomatoes
  • Wild boar pappardelle
  • 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
  • Passion fruit sorbet
  • Tuiles

Canapés such as:

  • Crispy prawn dumplings
  • Koftas with tzatziki
  • Beetroot cured salmon, rye bread, horseradish
  • Mu-shu pork on little gem leaves
  • Passion fruit brulee
  • Malted rice pudding

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:

  • Close-toed flat soled shoes
  • Long loose 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).


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