Intermediate Cookery Extra

Starting where our Intermediate Cookery course ends, our Extra course takes your skills to the next level.

Working individually and in pairs you will perfect your cookery and presentation skills and enhance your knowledge of the excellent produce you will be working with.

This course offers entirely different content and recipes in much greater depth and detail with over 40 hours hands-on training.

• Sorbets
• Pastry
• Mousselines
• Complex vegetable garnishes
• Boning and stuffing poultry

• Complex fish prep and cooking
• Enriched bread doughs
• Ice creams
• Chocolate
• Complex reductions
• Working with eggs
• Complex hot dessert

• Lamb butchery
• Complex soups
• Complex desserts
• Complex stocks
• Shellfish
• Vegetable purees

• Complex canapes
• Braised beef dishes
• Game butchery and garnishes (seasonal)
• Sweet pastry desserts
• Coulis

• Fish filleting - flat and round
• Complex techniques - shellfish risotto
• Complex emulsion sauces
• Petit fours
• Creme Brulee

Skills you will learn

• Intricate butchery and fish preparation
• Working daily with restaurant style reduced sauces
• Advanced soups such as consommes and shellfish bisque
• Working at pace
• Presenting food to a fine dining restaurant standard

• Red Mullet Nicoise Salad
• Stuffed Chicken Breast with a Goat's Cheese Mousseline
• Apple and Tarragon Tarte Tatin
• Shellfish Bisque and Poached Grapes
• Chocolate Fondant

Course Times: 9.30am to 6pm