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Key Cooking Skills – Part 2 (1 Week)

Gain a varied range of fundamental skills in cookery on this weeklong, full-time cooking 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



Key Cooking Skills is a two-part cooking course series, that takes place full-time during the day over one week, to help you learn the fundamental skills for cooking success.  With no previous experience necessary, this course is designed to cover numerous skills and techniques in each recipe you cook and is a great way to boost your cooking ability in a short, concentrated period of time. By the end of the week, you’ll be equipped with a set of versatile skills to instil you with confidence and enthusiasm in the kitchen.  

Part 1 and Part 2 of Key Cooking Skills may be taken in succession to obtain a complete set of fundamental cooking skills or taken individually. For those looking to take on more challenging skills, our weeklong Intermediate or Advanced Skills series may be of interest.  

Part 2 of Key Skills explores various fundamental cooking skills, building on a basic knowledge that may have been gained in Part 1, covering breadmaking, shellfish, meat prep and cookery, pan and emulsion sauces and baking.    


Skills covered: 

  • Knife skills and kitchen organisation 
  • Slow cooking 
  • Jointing poultry 
  • Bread making 
  • Choux pastry 
  • Prep of prawns and cooking 
  • Creamed cakes 
  • Meat cooking and pan sauces 
  • Meringues and egg white whisking 


Example recipes: 

  • Sesame and soy glazed chicken with pickled cucumber and carrot salad 
  • Chilli con carne with chilli and cheese cornbread, guacamole and rice 
  • Prawns alla busara with aioli 
  • Lemon and poppy seed cakes 
  • Vegetable laksa 
  • Gateau Breton 
  • Roast duck with bramble sauce, dauphinoise and green beans with almonds 
  • Eton mess 

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 one of the dishes you have cooked with the rest of your class, accompanied by 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 
  • 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.