Summary Complete Cook - Part 1

Equip yourself with an incredibly useful toolbox of kitchen skills as you become the Complete Cook!

Almost all recipes, whether they’re found online, in cookery magazines or in high-end restaurant cookery books, rely on a fundamental set of skills.

In this intensive five session course, which runs one day per week, we’ll teach you some of the most useful kitchen techniques around, giving you the confidence to successfully create a wide range of delicious dishes at home.

You'll learn good kitchen management, knife skills, and how to prepare, cook and present fresh produce to really bring out the flavours.

This is a hands-on, practical cookery course, supported by demonstrations from our experienced teachers and with plenty of step-by-step tuition.

On finishing the course, you'll feel more confident and relaxed in the kitchen, and you'll be able to feed family and friends a wealth of delicious, nutritious and luxurious dishes.

If you have already taken Complete Cook Part 1, or feel as though you have covered the techniques below, you might be interested in Part 2 or Part 3 instead.

See the 'What You'll Learn' tab to see a summary of the skills and recipes covered in this course.

"Do I need to take these courses in order?"

Please note that, although the Complete Cook courses work well as a series, you do not need to take Parts 1, 2 and 3 one after the other. If you feel as though the skill level suits you, you can take each part as a stand alone course, or in any order. Feel free to contact the school on 020 8749 6400 if you'd like to check that the skill level is right for you.

Using a voucher to pay for this course?

Before purchasing a class or course, you’ll need to enter your unique code. This will add the value of the voucher to your account. Please call us on 0208 749 6400 if you need any help.

Class structure

Cooking with your classmates is an integral part of your Leiths experience. You will cook some of your recipes in pairs, and some independently – whatever the ratio, there is always more than enough food, and often food to take home too (foil containers and bags provided).

Your day will comprise of a mixture of hands on cookery and demonstrations performed by the chef who is running the session. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs, their individual teaching style.

Unless otherwise stated, you will be eating the food that you have cooked during your class for lunch, usually with wine or elderflower cordial around a communal table. If your class does not involve cooking lunch you will enjoy delicious sharing platters prepared by the school.

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.


What you'll learn Complete Cook - Part 1

Week 1 : The Building Blocks

Week 2 : Meat and sauces

Week 3: Fish and shellfish

Week 4: Baking

Week 5: Desserts

Typical skills covered:

  • Knife skills and presentation
  • Preparation of meat (i.e. jointing)
  • Browning meat
  • Preparation of shellfish and filleting of fish
  • Bread
  • Creamed cakes
  • Shortcrust pastry
  • Use of gelatine

Typical recipes:

  • Butternut squash, coconut & lemongrass soup
  • Moroccan lamb tagine
  • Sumac chicken with fattoush salad
  • Pan fried squid with chickpea salad
  • Enriched white bread
  • Victoria sandwich
  • Glazed berry tartlets
  • Almond panna cotta

Practical info Complete Cook - Part 1

What is included:

  • A Leiths apron
  • Recipe booklets for each session
  • 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 are advisable
    • A notebook and pencil

    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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