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 designed to help you develop all the skills and confidence required to become an competent cook, capable of dealing with all culinary situations.

Who is the course for?

This practical course gives you a thorough insight into the catering world. It is ideal for those who are are at the gap year stage and want to cook around the world during your travels. 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. This encourages a more relaxed and informal atmosphere, and gives the students more one to one personally tailored tuition. The days are intensive and informative, but great fun too. It is all about learni ng about new fla vours, 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

We start at 10am and finish at 4pm. 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

• Essential Knife Skills
• Stocks, Soups and Sauces
• Bread Making, Cakes, and Biscuits
• Cooking with Game
• Basic butchering of meat
• Different Cuts of Meat and Chicken and how to cook them
• How to Gut, Fillet and Cook Fish and Seafood
• Delicious Potato and Vegetable Side Dishes
• Thai and Indian Cooking
• Starters and Canapés
• Jam and Preserve Making
• Breakfast Dishes
• Meringues and Pavlovas
• Picnic and Buffet Cooking
• Ice Cream and Sorbets
• Cooking for Children
• Vegetarian and Vegan Cooking
• Cooking for Allergies
• Emergency Starters and Puddings
• How to adapt recipes and How to rectify mistakes!
• Menu Planning and the right menus for all occasions
• How to cost menus and Time Planning
• Table laying

The Essential Recipe Folder

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

"The 4 week intensive course was one of the best things I have ever done. Not only was it extremely thorough but a lot of fun too. I learnt more than I thought possible in just 4 weeks, from techniques for cooking in lodges and ski chalets to covering all the basics, that every person let alone poor student should know! All my friends at uni cannot wait for their free suppers! Sarah is a fantastic teacher and I was extremely lucky to be taught by her, I can only hope that in time I can strive to cook with half her ability."

G. Wolf, June 2010,