The course covers:
Week 1 27/9: Knife Skills, boning, health & safety in the kitchen
Week 2 4/10: Stocks, soups and vegetables – the classic kitchen basics
Week 3 11/10: From Pastry to Panade – flour in baking, pastry, sauces and soufflés
Week 4 18/10: Everyday cooking – speed, health, seasonality
Week 5 1/11: Meat master class – prime cuts and slow cooking
Week 6 8/11: Fish master class – freshness, filleting, cooking methods
Week 7 15/11: Bread master class – all about bread, flour, yeast
Week 8 22/11: Italian master class – pasta, classic sauces, desserts

Testimonials “A fabulous, well-structured course exploring a broad range of culinary skills and providing an interesting challenge for novice and seasoned cooks alike. All conducted in a professional and good natured environment with just the right element of competition …or was that just me? Would wholeheartedly recommend to anyone with an interest in food, whatever their ability.” John Adamson