2 Week Complete Cookery Course

This course is ideal for a lifestyle change, a change of job and students looking for flexible work. Find out why you might want to take this course here.

Tutor: Sarah Mellersh

Price per person: £1400
Time: 10am to 4pm each day


Read what previous attendees say about this course.


2 Week Complete Cookery Course

Course Dates:

2 Week Cookery Course

Mon6Nov
Mon12Mar
Book Now 4 spaces
Mon16Apr
Book Now 4 spaces
Mon4Jun
Book Now 4 spaces
Mon16Jul
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Who this course is aimed at:

This course has been designed out of the experience of my time as a private cook/outside caterer. I am really proud of this this course as I know it will help you to develop all the skills needed to become a confident cook and we will show you all the essential tips of the trade, sneaky short cuts, as well as how to rescue culinary disasters so that you remain calm and unflappable in the kitchen!

But whatever the aim we are certain that you will get the most out of your time at Let’s Cook! and by the end of the two weeks, you will leave full of confidence and ready to put your new found culinary skills into action.The days are full, but also great fun with lots of delicious food to eat!

With the help of our contacts at catering employment agencies, we have a high success rate of finding suitable employment for our clients in a variety of catering positions throughout Scotland in various fishing and shooting lodges, and also in ski chalets in Europe.


Course Info

2 Week Complete Cookery Course

The day begins at 10am and finishes at 4.00pm. After either a brief demonstration or chat about the outlined skills for the day, you will work towards producing a four course dinner party standard meal which will be enjoyed together as a late lunch. As it is a small class it is very hands on and  you will do all your own individual work.

What we cover on the course:

See the Week 1 and Week 2 tabs.

How many are on the course?

It is for no more than 5 students. This encourages a more relaxed and informal atmosphere, and gives the students more one to one personally tailored tuition. It is all about learning about new flavours, techniques and then converting this new found knowledge into producing fabulous food with your Tutor by your side to guide and help you when needed.

You will also leave with the Essential Recipe Folder which has over 300 tried and tested recipes in it and two week menu plans. All you have to do is to bring yourself and a good appetite!

Here is what we cover on the course on a day to day basis:

Monday

  • Knife Skill
  • Scones
  • Shortcrust pastry
  • Soda Bread
  • How to make beef and chicken stock
  • How to sweat vegetables
  • How to make soup and how to garnish
  • Quick Pates
  • Crème Anglaise

Tuesday

  • Bread
  • Shortcrust Pastry – how to handle and cook
  • Meringues & Pavlovas
  • Chocolate Mousse
  • Roux Based sauces
  • Savoury Sauces
  • Vinagrettes
  • Quiches

Wednesday

  • Shortbread
  • Meat Cuts
  • Spices and Herbs
  • Braising
  • Blanching and Refreshing
  • Egg yolk based puddings
  • Emulison
  • Vegetable Cooking

Thursday

  • Breakfast Dishes
  • Egg Cooking
  • Poaching Fish
  • Time Plans
  • Preparing Pork
  • Quick Roasting Meat
  • Stir Frying Vegetables
  • Using up leftovers
  • Reduction Sauces
  • Store Cupboard Ingredients
  • Poaching Fruit

Friday

  • Creaming Method
  • Ice Creams & sorbets
  • How to gut, fillet and cook round fish
  • How to prepare and cook mussels
  • Pan Frying Fish
  • Reductions Sauces
  • Menu Plans

Here is what we cover on the course on a day to day basis:

Monday

  • De jointing poultry
  • Garnishes for Puddings
  • Working Gelatine & setting agents
  • Fruit Sauces
  • Salad Composée
  • Caramel
  • Pot Roasting
  • Rice Cooking

Tuesday

  • Breakfast Dishes
  • Canapés
  • Whisking Method
  • How to slow roast duck
  • Cooking Pulses
  • Chocolate Decorations
  • Sweet Shortcrust Pastry

Wednesday

  • Melting Method
  • Souffles
  • Expensive tender cuts of meat
  • Tarts for Pudding
  • Reduction Sauces
  • Vegetable Purees

Thursday

  • Poaching Eggs
  • Gluten Free Baking
  • Canapés
  • Filo and Puff Pastry
  • Caramel for Sweet and Savoury Dishes
  • Vegetarian Cooking

Friday

  • How to cook fillet of beef
  • How to cook steaks
  • Herbed Butters
  • Hot emulsion sauces
  • Choux Pastry
  • Vegetable Gratins
  • How to cook Scallops

Payment Options

If you wish to pay over for this course over 3 months at £400 per month, please contact us so we can arrange this. Please note there are no interest charges for this service but the full invoice will require payment prior to the course date.

Local Accommodation

If you are coming for the 2 weeks and are looking for somewhere to stay, we recommend the following B&Bs:

For more information see our local accommodation page.