Intermediate Cookery

Ever dreamed of running your own restaurant? Fancy working as a chalet-host or as part of a boat crew? Or perhaps you've been inspired to take your cooking to a higher level but don't have time to embark on a full qualification?

On the Intermediate course we work with the core techniques on which you can build your skills. We work towards a daily early evening tasting so you can sample the results of your work. Each day your skills will increase as well as become refined as you work through the syllabus. We teach theory and equipment skills as we go and develop a rolling menu so nothing is left to waste.

Soups, sauces & stocks; breads & pastries; shellfish, fish, meat, poultry and game; vegetable dishes; chocolate, sugar, creams and custards and a whole lot more are all condensed into five days - it's hard work but immensely satisfying and provides a comprehensive introduction to all aspects of cooking and the kitchen. This course has been used by many of our students to successfully start their catering careers. This course is also accepted by the Armed Forces and funded by the Resettlement Grants.

Whether you want to become a better home cook or want to experience the life of a catering professional, if you're serious about cookery then this is the course for you.

Day 1

• Smoking salmon
• Stocks
• Chicken butchery
• Vegetable and potato prep
• Cold chocolate work
• Risotto

Day 2

• Breads
• Lamb butchery and cooking
• Hot desserts
• Poached eggs
• Soups

Day 3

• Pastry work
• Poached fruit
• Pork butchery and cooking
• Sauces
• Ice-creams

Day 4

• Beef rib-eye
• Pasta making
• Savoury and sweet tarts
• Vinaigrettes

Day 5

• Shellfish and seafood day
• Preparation, filleting sousing, and other techniques
• Cold desserts

• Smoked Haddock with Poached Egg
• Risotto with Home Smoked Salmon and Dill
• Mackerel with White Beans
• Pork cooked in a bag
• Classic Rib-Eye Steak with Stilton Butter
• Baked Egg Custard Tart
Fresh Fruit Sabayon

Course Times: 9.30am to 6pm