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Summary Advanced Cooking Skills - Part 1

This one week, hands on course is aimed at confident home cooks who wish to use more adventurous ingredients and techniques to produce fine-dining dishes. You will already have excellent kitchen organisation and technical skills, the ability to interpret and adapt recipes, and a solid understanding of the techniques taught on the Intermediate Cooking Skills course.

Although this isn't a professional course, it may be suitable for those working in the food industry who wish to refine and modernise their presentation skills and practice advanced techniques.

Your days will be split between the demonstration room and the bright and spacious kitchens, as you put your new found skills into practice. Taught by the same excellent tutors that teach our professional Diploma course, your days will be busy as you explore new recipes and skills with classmates who are at a similar cooking level. The food that you have cooked is eaten for lunch if you are cooking in the mornings, or taken home to share if you are cooking in the afternoon. By the end of this intensive week, you will be able to produce meals of a restaurant standard.

You will cover advanced techniques such as meat preparation and sauces, making jus, boning and rolling ballotines; and working with shellfish, pasta, and mousselines.

Sample dishes include:

  • Rabbit assiette with rabbit jus
  • Lamb fillet, lamb bon bon, potato terrine, caramelised shallot puree, madeira jus, charred leeks
  • Lobster salad
  • Crab, avocado & grapefruit
  • Scallops with lime and radish
  • Chicken and wild mushroom ravioli with morels and broad beans
  • Turbot, cucumber beurre blanc caviar
  • Mushroom consommé, pickled mushrooms and chervil
  • Plated dessert of almond pannacotta and apricot sorbet, raspberries, hibiscus meringue, almond crumble, lemon gel, wood sorrel

    Click on the ‘What you will learn’ tab above to learn more about the contents of this course.

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Allergies and dietary restrictions

Please call the school to discuss any relevant allergies with a member of staff. You can read our full policy on allergies and dietary restrictions here.


If you are looking for affordable accommodation that's close to the school, please get in touch and we can share our recommendations with you.


What you'll learn Advanced Cooking Skills - Part 1

Skills covered:

  • Meat and Jus
  • Shellfish
  • Pasta and mousseline
  • Clearing
  • Plated desserts

Practical info Advanced Cooking Skills - Part 1

What is included:

  • A Leiths apron
  • A recipe booklet
  • All ingredients provided and weighed out for you in advance
  • We do the washing up!

What you need to bring:

  • Flat soled shoes
  • Long trousers and a long sleeved top
  • A notebook

Please note: Most students like to eat the food they have cooked in the mornings for lunch. However, throughout the week you will alternate between cooking in the mornings and afternoons. On days when there is a demonstration in the morning, you will have tasters of all of the demonstration dishes but no additional lunch is provided - you may, therefore, wish to bring something from home or visit the cafes and supermarkets nearby on these days. Food cooked in the afternoon sessions can be taken home to share with friends and family for dinner. You may bring your own tupperware or use the foil containers provided by Leiths.

Allergies and dietary restrictions:

We are happy to make adjustments where possible. Some classes are however unsuitable for people with particular intolerances – where the menu would need to be completely different. We need 10 days' notice to be able to properly check the class and adjust the order accordingly. Please read our full policy on allergies and dietary restrictions here.

* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).


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