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Intermediate Cooking Skills – Part 1 (1 Week)

Expand your cooking skills and recipe repertoire in just one week on this weeklong course for intermediate home-cooks

Home-Cook

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

Intermediate

Best suited for people with moderate culinary experience

No Certification

No certificate of completion

£1,055.00

11 – 15 Dec 20235 session course SessionsMon 11 Dec, 10:00–16:00
Tue 12 Dec, 10:00–16:00
Wed 13 Dec, 10:00–16:00
Thu 14 Dec, 10:00–16:00
Fri 15 Dec, 10:00–16:00
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Overview

Intermediate Cooking Skills is a two-part cooking course series, that takes place full-time during the day over one week, to help confident cooks improve their skills and become more adventurous in the kitchen.   

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 worked your way through a series of delicious recipes and developed a broad range of more challenging cooking techniques to fuel creativity and freedom in your cooking. 

Part 1 and Part 2 may be taken in succession to obtain a thorough intermediate skillset or taken individually. Those looking to develop high-level skills should explore our weeklong Advanced Cooking Skills course or Key Cooking Skills to learn cooking basics.  

Part 1 of Intermediate Cooking Skills covers a range of more complex cooking techniques to add to an existing skillset, including meat preparation and cooking, fish, breadmaking, emulsion sauces, shortcrust and choux pastry and desserts.  

 

Skills covered: 

  • 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 

 

Example recipes: 

  • Courgette galette 
  • Chocolate profiteroles with praline crème patisserie 
  • Halibut osso bucco with gremolata 
  • Mushroom cream with compressed apple 
  • Sirloin steak with bearnaise 
  • Salad of roasted tomatoes, aubergine and harissa chickpeas 
  • Slip sole with grenoblois sauce  
  • Buttermilk pannacotta with sesame tuile, raspberry gel 

 

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. 

Each day will comprise of a mixture of practical cookery and demonstrations performed by the teacher 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.  

Around 1pm, you will break for lunch and enjoy a dish you have cooked with the rest of your class, accompanied by refreshments. In some classes, where the dishes cooked may not be appropriate for lunch, a mezze lunch will be provided.   

Practicalities

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 or sharing platters prepared by the school, served with 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.