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Summary Key Cooking Skills - Part 2

This five day Key Cooking skills course is ideal for beginners as well as cooks with some knowledge who want to build confidence in the kitchen.

Armed with some essential skills, anyone can become a great home cook. This course is designed to help you build a repertoire of everyday dishes as well giving you the confidence to entertain family and friends.

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

  • Adults who are new to cooking.
  • Adults with some cooking experience but who wish to learn proper cooking methods in order to become a better and more confident cook.

Key Cooking Skills Part 1 covers an introduction to the kitchen and some kitchen fundamentals that are not covered by part 2. It is therefore recommended that, if you are complete beginner, it may be best to begin with part 1. However, these courses do cover different skills and recipes, 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.


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What you'll learn Key Cooking Skills - Part 2

You will develop important kitchen skills such as:

  • Knife skills
  • Browning meat and stewing
  • Making bread
  • Sugar syrups and caramel
  • Cake making
  • Choux pastry
  • Stocks
  • Meat preparation & pan sauces
  • Jointing and cooking chicken
  • Fish and Shellfish preparation
  • Filleting flat fish
  • Emulsion sauces (e.g. mayonnaise)
  • Planning and cooking for simple dinner parties

Sample recipes:

  • Soda Bread
  • Chilli con carne and guacamole
  • Beef and Guinness casserole
  • Tomato, pesto and goats cheese tart
  • Plaited white loaf
  • Blue cheese & fig walnut tart
  • Hot smoked trout, roasted beetroot and watercress
  • Chicken pilau
  • Roast duck breast with blackcurrant sauce
  • Za’atar crusted prawns with a bulghar wheat and herb salad
  • Lemon and thyme chicken breast
  • Goujons of sole with tartare sauce
  • Rump of lamb with salsa verde
  • Thai beef salad
  • Carrot and cucumber salad with chilli and coriander
  • Chocolate profiteroles
  • Rhubarb fool
  • Victoria sandwich with lemon curd
  • Swiss roll
  • Chocolate brownie

    Practical info Key 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: The food you have cooked in the morning sessions are for you to enjoy as lunch; lunch takes place around our communal table, in our dedicated dining room. Dishes cooked in the afternoon sessions are for you to take home to share with friends and family for dinner. You may bring your own tupperware or use the containers provided by Leiths.

    Allergies and Intolerances:

    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, adjust order/write/adjust recipes

    * 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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