During the four-week Foundation Cookery Course, students start off with simple techniques, but move through a cleverly structured programme which continually builds confidence and skill whilst producing increasingly challenging and imaginatve menus.
Starting with methods and techniques such as chopping, baking, sautéing, steaming, you quickly move on, not only to more varied techniques, but also more complex flavours. Presentation is also a skill that you will begin to master. A fish day, an Italian day and an Indian day all add fun to the learning process, and will show you the huge variety of great tastes from different regions. You will visit local markets and suppliers to discover how to recognise quality and then choose the freshest seasonal ingredients.
Working in small groups of students, a typical day begins with a morning of demonstrations and practical sessions, before you enjoy a relaxed and informal lunch. This is followed by afternoon sessions preparing for dinner, giving you practice at more complex food preparation, organising the kitchen and presenting and serving a meal. At the end of the day, you can relax and enjoy the canapés you’ve made with a pre-dinner drink, or an evening’s wine lecture in front of a roaring fire during winter, or in the garden in summer, before experiencing the fabulous food that you have been creating
Classic Cookery Methods and Skills
The early stages of this intensive hands-on cookery course will teach you classic methods and skills…
- How to make stock, soup and sauces
- Technical skills such as filleting fish and boning meat
- Learning the art of making delicious pastry and cakes
- Learning how to create your own store cupboard, including homemade jams, chutneys and vinegars
- Using seasonal ingredients and local produce
Whenever possible, local organic produce is used, with regular visits to local producers. A recipe file is also provided, together with a host of useful food charts and tips. As well as classic and modern dishes, you will also prepare food for special diets. Students will be given tuition and examination for the Level 2 Food Safety in Catering whilst on the course.
Planning, preparing, cooking and serving a meal of your choice for a number of guests, whilst working to a budget, is an integral part of the cookery course. This is a chance for you to test your own ability whilst professional and friendly advice is on hand.
While on the cookery course we will work with you to ensure your CV gives you the best chance of getting the job you want. Upon completing the cookery course, we can put you in touch with ski companies and employment agencies, and please remember that once you’ve left, you can always contact us for advice and support at any time.