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Introduction to Professional Cooking

Learn the foundations of professional cooking on this two-week course.


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


Best suited for people with little or no culinary experience

No Certification

No certificate of completion


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Go from beginner to masterchef-in-the-making in just two weeks, on this new home-cook course. This course has been especially designed for those wishing to master the foundations of professional cookery and skills in a condensed period of time. 

You’ll learn core culinary skills with a professional approach, as you cover many of the skills taught on our professional Essential Cooking Certificate course and benefit from the classes being led by the Leiths Diploma teachers. 

Unlike our home-cook courses and classes, this fast-paced course includes continual teacher feedback on the food you create, as well as access to Leiths exclusive skills videos, bringing a professional kitchen experience to your time with us. 

Included in the course fees are a Leiths apron and hat worn in Leiths professional kitchens. 


Skills covered:  

  • Knife skills and seasoning 
  • Egg cooking 
  • Flour based sauces 
  • Slow meat cooking 
  • Choux pastry 
  • Pasta 
  • Shortcrust pastry 
  • Simple bread 
  • Fish cooking 
  • Prawn prep and cook and emulsion sauces 
  • Steak cooking 
  • Meringues 
  • Melting method cakes 


Example recipes: 

  • Lemon and ricotta tortellini 
  • Berry tartlets with crème pâtissière filling 
  • Crudites, labneh dip 
  • Macaroni cheese with green salad and dressing 
  • Chilli con carne with brown butter cornbread 
  • Roast fennel and bean soup with cheese gougère 
  • Lamb rump, moutabal, pickled red onions and flatbread 
  • Sea bream fillets with blood orange and fennel salad 
  • Kedgeree with quail’s eggs and spinach 
  • Steak with chimichurri sauce, hasselback potatoes and watercress salad 
  • Pavlova with Malibu cream, mango and passionfruit 
  • Toffee and apple pudding with Chantilly cream 
  • Tarte Normande 


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 days 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 one of the dishes you have cooked with the rest of your class, accompanied by a glass of wine or other refreshments. In some classes, such as skills classes, where dishes may not be appropriate for lunch, a mezze lunch will be provided.   


What’s included:  

  • A Leiths apron and hat 
  • 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 wine or other 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.