Explore Leiths Diploma Open House – 5th June 2024


Complete Cook Course – Part 2

Expand your culinary skillset with this part-time, 5-week cooking course for home-cooks


Elevate your skills to new heights in this home-cook course


Best suited for people with little or no culinary experience



‘Complete Cook’ is a three-part cooking course series that takes place one day a week for 5 weeks, providing you with all the tools you need to become a skilled and complete home-cook. Every week, you’ll focus on developing a new key cooking skill whilst exploring a range of exciting recipes. You’ll learn good kitchen management, knife skills, and how to prepare, cook and present fresh produce to enhance flavour. Each part of the series may be taken in succession to obtain a complete kitchen skillset or take courses individually in any order. Part 2 builds on an existing kitchen proficiency, that you may have built up in Complete Cook Part 1, covering a more diverse skills such as cakes, breads, meat cookery and how to cater for dinner parties.


Week 1: Egg cooking and Egg whites
Week 2: Meat cooking
Week 3: Roasting
Week 4: Baking and Pastry
Week 5: Dinner Party


Typical skills covered:

  • Egg cookery and whites
  • Cooking steaks
  • Roasting
  • Choux pastry
  • Melting method cakes
  • Quick breads
  • Dinner parties, advice and planning
  • 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


Example recipes:

  • Fried eggs on spicy pea and potato cakes
  • Mango and passion fruit pavlova
  • Thai beef salad
  • Roast beef and all accompaniments
  • Chocolate profiteroles
  • Gingerbread
  • Pan fried sea bass with blood orange and fennel salad
  • Rump of lamb with braised beans and tomatoes
  • Chilled chocolate and hazelnut soufflé

Sample recipes may be subject to change

Course 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 to go around, and often food to take home too. 

Your sessions will comprise of a mixture of practical cookery and demonstrations performed by the teacher who is running the session.  

Around 1pm, you will break for lunch and enjoy the dishes you have cooked with the rest of your class, accompanied by refreshments.


What’s included:  

  • A Leiths apron 
  • Refreshments on arrival 
  • A recipe booklet 
  • All ingredients provided and weighed out for you in advance 
  • Lunch of your own making accompanied by refreshments 
  • We do the washing up 


What 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. However, some classes are unsuitable for people with particular intolerances as 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.