The essential cookery course

THE ESSENTIAL COOKERY COURSE

The Essential Cookery Course is designed for those with professional culinary ambitions, or for those who wish to bring professional style and confidence into their own kitchen. The intensive four week course will take you step by step through all the methods and principles of cooking which are more frequently covered in a much longer course. This is due to the length of our teaching day (including dinner) and the high proportion of practical work, as well as the structure of the course. Students also study menu planning and budgeting, and there is emphasis on a thorough knowledge of ingredients, including a weekly wine tasting and nightly cheese tasting.
There is a high teacher:student ratio allowing plenty of personal attention. Throughout the month there are assessments to ensure that everyone is understanding and assimilating the course. The month begins by teaching fundamental cooking skills, or adding depth to those that already exist. Understanding the main cooking techniques for meats, vegetables, fish and fruit - and the methods of preparation for them. Filleting and jointing are followed later by boning. As the course progresses more complex techniques for pastries and breads are added to the important basic principles. Throughout the course we build on the knowledge gained, progressing naturally to more sophisticated menus and composite dishes.
With 24 students on the course, we are usually cooking for about 30 people, and so are teaching to cook in quantity. Students are taught kitchen management, and the importance of organisation, planning and hygiene in their work. Through understanding the methods, techniques and ingredients used in the kitchen, recipes can be adapted to availability of ingredients and personal interpretation. We use some economical recipes and some extravagant, so that a thorough knowledge is gained of all levels of cooking and eating; although the best quality ingredients are always used in order to achieve consistently excellent results.
The focus of each days work is the preparation of lunch and dinner, students usually work in pairs to do this. Lunch is less formal with the chance to make and taste some varied dishes, often vegetable based, flexible enough to suit many different occasions. All students work towards a part of the menu for dinner, and in the evening a small group take it in turn to be responsible for running the kitchen and putting the meal together - directed by our staff. This gives invaluable experience in presentation, timing and serving a menu from drinks beforehand to coffee afterwards.
From a base of everyday French and Italian, the course explores the ingredients and techniques used in other Mediterranean and Asian dishes. As confidence and competence grow through the course, there is scope to use new skills. Firstly in a meal where each student plans and cooks a menu of their own choice for 4-5 people, and secondly in a buffet lunch for about 80 people, which is prepared by all the students as a team.
The Essential Cookery Course provides a thorough grounding for those wanting to work in chalets or galleys, for families at home or abroad and in many other contexts, or for those who would like to entertain with style and ease. It encourages inspiration in cooking and presentation. Students have ranged in ability from an Australian graduate, who had never spent more than five minutes in a kitchen before the course, to a restaurant owner and his chef from Ohio who catered for 700 covers a night. Ages have ranged from 17-year old school leavers to a 79-year old priest from Virginia. Many students travel from around the world to be part of the course. The course is particularly popular with those in their gap year, both men and women. The Grange enjoys an excellent reputation with agencies and ski companies, enabling the majority of students to find work around the world with little difficulty if they want to; we help with this whenever possible.