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Summary Intermediate Cooking Skills - Part 1


  • Mon 11 Jul - Fri 15 Jul 2022 Show session dates/times
    • Mon 11 Jul 2022
    • Tue 12 Jul 2022
    • Wed 13 Jul 2022
    • Thu 14 Jul 2022
    • Fri 15 Jul 2022

Covering challenging and technical skills, this one-week course is aimed at the reasonably confident, regular home cook who wishes to become more adventurous. You will already know your way around the kitchen and have an understanding and experience of the techniques taught on the Key Cooking Skills courses.

Learning with those of a similar skills level you will cook your way through a delicious selection of recipes designed to help you develop a broad range of more challenging techniques. This will enable you to interpret and adapt recipes with confidence.

Your days will be split between a combination of short in-class demonstrations and hands-on practical cooking. All taking place in our bright and spacious kitchens. You will be 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, and often dishes to take home to share with your friends and family. By the end of the week you will be amazed by how much you have achieved, and will have a new repertoire of go-to dishes for cooking every day.

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

Suitable for:

  • Regular home cooks looking to develop their skills and repertoire of recipes
  • Adults wishing to gain more confidence in the kitchen

Part 2 covers further fundamental cooking skills and cooking for dinner parties, including the creation of impressive canapés. Parts 1 and 2 explore different skills and can be taken in any order or as a two week 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 Intermediate Cooking Skills - Part 1

You will develop a range of kitchen skills including:

  • Meat preparation and cooking
  • Enriched bread doughs and flatbreads
  • Vegetable and farinaceous preparation and cooking
  • Steak cooking
  • Emulsion sauces (e.g. béarnaise)
  • Slow meat cooking
  • Shortcrust and choux
  • Patés
  • Presentation of a plated dessert
  • Prep and cook of a slip sole

Sample recipes:

  • Chicken liver paté
  • Beer bread
  • Courgette galette
  • Chicken gougère
  • Halibut with osso bucco style sauce
  • Soda bread
  • Steak with béarnaise
  • Slow cooked lamb schwarma with flatbreads and moutabal
  • Slip sole with grenobloise sauce
  • Buttermilk pannacotta with raspberry gel and sesame tuile
  • Canapé ideas

Practical info Intermediate 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:

    • Close-toed flat soled shoes
    • Long loose trousers and a long sleeved top are advisable
    • A notebook and pencil

    Please note: The food you have cooked in the morning sessions are for you to enjoy as lunch; lunch takes place around our communal table, in our dedicated dining room. Dishes cooked in the afternoon sessions are for you to take home to share with friends and family for dinner. You may bring your own tupperware or use the 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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