Now bigger and better! Receives rave reviews from attendees (please read the testimonials below).

This is a comprehensive course for those who barely cook at all as well as those who do cook, but wish to firm up on all the classic building blocks and develop their repertoire. The course, running on Tuesday nights, takes a break for half term to fit in with parents of school-age children.

The course covers:
Week 1: Health & Safety, Knife Skills including jointing chicken
Week 2: Stocks and Soups, seasoning, using gelatine
Week 3: Flour-based classic sauces, pastries and souffles
Week 4: Pan-frying, oven-roasting, cooking with rice
Week 5: Meat Master Class including classic sauces for meat
Week 6: Fish Master Class including classic sauces for fish
Week 7: Classic Italian with guest chef Ursula Ferrigno
Week 8: Bread Making

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

Dates for spring 2013: Tuesdays 15th, 22nd and 29th Jan, 5th, 19th and 26th Feb, 5th and 12th March.

Class includes:

• Refreshments on arrival
• All ingredients provided - seasonal and locally sourced
• Unless otherwise specified classes are 100% hands-on cooking
• Copies of recipes
• All clearing away done by our wonderful team!

Testimonials from people who took this course

I loved every minute of my time with the CCS team and it has really changed the way I cook. - Jane, 32

Class images