Advanced Cooking Skills is a two-part cooking course series, that takes place full-time during the day over one week, for confident home-cooks wanting to elevate their cooking skills to new heights and produce fine-dining level dishes.
These courses are designed to cover numerous skills and techniques to boost your cooking ability in a short, concentrated period of time. By the end of the week, you’ll have gained excellent technique on a variety of advanced cooking skills and the ability to interpret and adapt recipes. Although this is not a professional, accredited course, it may also be suitable for those working in the food industry who wish to refine and modernise their advanced techniques.
Part 1 and Part 2 of Advanced Cooking Skills may be taken in succession to achieve a practiced knowledge of advanced cookery or taken individually for more focused learning.
Part 1 of Advanced Cooking Skills builds on an existing skillset, that may have been developed in Intermediate Cooking Skills, and covers advanced and fine-dining techniques such as meat, fish and shellfish prep, jus, mousseline and plated desserts.
- Meat and Jus
- Pasta and mousseline
- Plated desserts
- Brined BBQ quail with pomegranate jus and sweetcorn
- Scallops with lime and radish
- Crab and prawn raviolo
- Mushroom consommé
- Gnocchi with spring vegetables and a sage beurre noisette
- Ox cheek, bone marrow, flatbread and a flat leaf parsley salad
- Turbot, cucumber beurre blanc and caviar
Sample recipes may be subject to change