This two-week hands on course covers key skills for competent cookery.

Starting with basic knife skills and simple dishes, this busy course will show you much more than just the classic methods for stocks, sauces and pastry.
New ingredients will be explored; tips on stylish presentation will be learnt along with, guidelines for balanced menu planning, hints on preparing ahead and good kitchen organisation.

At the end of the course you will have a good range of culinary skills and confidence to tackle any recipe.

The Essential Cooks Course is designed for any enthusiastic cook who wants to immerse them self in cookery with like minded individuals to widen their repertoire and improve their skill level.

If you are thinking of a career in catering, perhaps running a pub, hotel or B&B or want to gain the skills necessary to find a job as a ski chalet chef, or find gap year work in catering then this course is for you.

With lots of practice and encouraging teaching you will make different types of pastry and bread, learn the skills of fresh stock making, master sweet and savoury sauces, from a classic roux to a light reduction.  Fresh pasta, soufflés, ice cream and sorbets, gelatine and chocolate work, meat and fish preparation are just some of the techniques you will learn.  You will build a repertoire of a host of different recipes crossing from modern trends and flavours to traditional classics.

During the early stages you will learn a variety of skills and techniques that will act as building blocks for the following days when you will progress to more advanced recipes and techniques.

With our small classes, up to 8 students you will have lots of individual attention.

Each day you will prepare a two or three course lunch and the afternoon will be spent either preparing items for the following day or cooking something to take home.

Students who complete the course to the required level will be awarded a certificate. 

All ingredients and equipment are provided together with a folder of recipes and useful information.   Although the course is non-residential, we can supply students with a list of local B&Bs. 

The day starts at 10 am with coffee and homemade biscuits.  During this time we chat about the day’s recipes and then start cooking at about 10.15.  The day finishes at 3.30.  On Fridays we finish at 2pm, after lunch.

Students who complete the course and achieve the required level of competence will be awarded a certificate.

2 weeks - Monday to Thursday - 10am - 3.30pm and Fridays 10am – 2pm

Cost : £750

Dates:

29 Sept - 10 Oct 2008

12 Jan - 23 Jan 2009

Please Contact The Old Rectory Cookery School to request an outline of the Essential cookery course.