Intermediate Cooking Course

This 2 week course combines the white and blue 1 week courses. In both courses we introduce skills and techniques with a greater degree of difficulty than those covered on the key skills courses. Techniques learnt in the key skills courses are developed and refined, enabling you to cook delicious contemporary food to a higher level.

During the White course (week 1), skills and techniques covered include meat and fish preparation and cooking, making enriched bread doughs, adding flavourings to bread, making strudels and tatins, learning about sauces (both emulsion and pan sauces) and making pasta, soufflés and risotto.

During the Blue course (week 2), skills and techniques covered include boning chickens, cooking offal, reduction sauces, shellfish preparation and cooking, ice creams, pasta making. Classic sweet French pastries are covered as well as enriched doughs. On this course we also cover planning and cooking for a canapé party.