One Week Advanced

Course review:

If you are a confident cook wishing to hone your skills and learn restaurant standard cooking, then this is the course for you. Although an ideal follow-on from the Intermediate one week courses, you can join us as long as your skill level is suitable (please call us to discuss this).

Many professional cooks choose this course to enhance their skills but it is equally suitable for enthusiastic home cooks with a desire to exceed expectations.

Meat preparation and sauces are taken to a higher degree of difficulty with the making of jus, boning and rolling of ballotines, using foie gras. Puff pastry, Danish and brioche are covered, as well as shellfish, using gelatine, making pasta and clarification.

Please telephone the School to discuss your suitability for this course.