Course dates

To book a course online click here

Course description

This four week full time (Monday to Friday) cookery course based at Let’s Cook on the outskirts of the city of Perth, in Scotland, has been carefully tailored to help you develop all the skills and confidence required to become an adaptable and competent cook, and one who is able to cope in all situations.

Who is the course for?

This practical course gives you a thorough insight into the catering world.  It is ideal for those who want to cook for others, whether you are at the gap year stage and want to cook around the world during your travels as it will provide you with all the skills, know how and confidence to work in ski chalets, yachts, private shooting and fishing lodges or simply cooking a relaxing dinner party at home.   The four week course can also be used as a culinary refresher to those who are more experienced, but feel they would like to increase their knowledge and skills in the kitchen.

How many are on the course?

It is for no more than six students at a time which not only provides for a relaxed and informal atmosphere, but gives the students more one to one personally tailored tuition. The days are intensive and informative, but great fun too. 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.

Outline of the day

No day is the same at Let’s Cook! Whilst the majority of the time is spent in the kitchen we will also spend time visiting key food producers in the area and there will be theory sessions where we look at budgeting, menu planning and time management. 

What we cover on the course

To begin with on this practical course you will learn the crucial knife skills, how to turn simple stocks into delicious soups and sauces, how to make a variety of breads, master the art of pastry, and produce everything you would need for a fabulous afternoon tea.  Once all this has been mastered then it is on to more demanding skills such as filleting fish, boning meat and the all important time and menu planning and budgeting.  At the end of the four weeks, you will be able to produce delicious and well balanced menus appropriate for any situation and season.

So, from covering the basics to béarnaise, you will also learn about the rudiments of Thai, Indian, and Chinese cuisines as well as being able to cater for specialist diets, e.g gluten free and other allergies.

The Essential Recipe Folder

You will also receive a detailed recipe folder with all the recipes covered throughout the course

Elementary Food Handlers Certificate

During this course you will also complete the Elementary Food Handlers Certificate. 

This is unfortunately subject to numbers.  We can only run this course if we have sufficient numbers to cover the costs.