This 10 day course will transform your home kitchen into a classroom. Each of the 10 modules take a full day to complete and contains around 20% tutorial clips or theory and 80% practical cooking.
With the ability to watch clear demonstrations and retrace your steps as needed, we feel that this course offers more than most live cookery courses.
Unlike the full Foundation Course, this course fee does not include tutor support or group discussion during the course, nor does it include critical feedback for the sixty or so dishes you will cook.
The course fee does include a physical copy of our cookery school recipe book for each student.
You can expand the modules below to see the full course curriculum or for a free preview of the introduction module, click the button at the top of the page, then follow the link to MY DASHBOARD.
Alternately, if you would like to see what 60 dishes looks like Click here
Welcome to the 10 Day Foundation Course
FREE PREVIEWThe Three Fundamentals of Cooking
FREE PREVIEWFull Course Menu
FREE PREVIEWFull Course Shopping List
FREE PREVIEWGetting Organised, Everything You Will Need
FREE PREVIEWPart 1 - General
FREE PREVIEWPart 2 - Blenders and Larger Equipment
FREE PREVIEWPart 3 - Baking Equipment
FREE PREVIEWPart 4 - Knives
FREE PREVIEWStarting a Sourdough Starter
Overview - See Index on the Left Hand Side of the Screen for Principles
Batters
Boiling and Poaching
Braising and Stewing
Bread - Basic Bread
Bread - Sourdough Starter
Blanching and Refreshing
Chocolate and Tempering
Confit
Creaming - Butter and Sugar
Custards
Deglazing
Fish - Preparing a flat fish
Fish - Filleting a round fish
Fish - Shellfish
Flavour levels
Frying - Shallow Frying
Frying - Deep Frying
Grilling
Herbs
Knife Skills
Meat - Meat Cuts
Meat - Jointing a Chicken
Meat - Deboning a chicken
Meat - Rendering Fat
Mirepoix
Pane
Pasta - Dried and Fresh
Pastry - Short Savoury Pastry (rubbing in method)
Pastry - Sweet Pastry (Creaming Method)
Pastry - Puff Pastry ( & Rough Puff)
Pastry - Filo Pastry
Pastry - Choux Pastry
Pastry - Blind Baking
Purees
Resting (Meat and Fish)
Rice
Salad Dressing
Seasoning and Tasting
Setting agents - Agar Agar
Setting agents - Gelatine
Sugar - Sugar Syrup (Pre Caramel)
Sugar - Caramel and Caramel Sauce
Steaming
Stocks and Sauces - Stocks
Stocks and Sauces - White Roux - Bechamel
Stocks and Sauces - Brown Roux - Demi Glace
Stocks and Sauces - Thickening - Slaking (Cornflower)
Stocks and Sauces - Thickening - Beurre Manié
Stocks and Sauces - Thickening - Mounting a Sauce
Stocks and Sauces - Emulsion - Mayonnaise
Stocks and Sauces - Emulsion - Hollandaise
Stocks and Sauces - Butter - Beurre Blanc
Stocks and Sauces - Reduction
Sweating and Sauteing
Whisking Method - Cream
Whisking Method - French Meringue and Sabayon (Raw)
Whisking Method - Italian Meringue and Pate a Bombe (Cooked)
Introduction to BASICS
Menu and Time Plan
Shopping List
Module 1 Recipes
Key Principles - Seasoning and Tasting
Key Principles - The Three Levels of Flavour
Key Principles - Herbs
Key Principles - Stock
Key Principles Sweating and Sauteing
Key Principles - Resting
Key Principles - Knife Skills
This module's REOCCURRING PRINCIPLES
Basic Bread
Demi Glace for Using Later in the Course
French Onion Soup
Chicken Milanese with Pasta Pomodoro
Braised Rhubarb in Marsala with Crushed Amaretti Biscuits and Whipped Cream
Introduction to Module 2
Introduction Part II
Menu and Time Plan
Shopping List
Module 2 Recipes
This module's REOCCURRING PRINCIPLES
Better Bread (Poolish and Sourdough Starters) Olive and Rosemary
Cod with Clams & Chorizo with Gremolata Mash
Goat's Cheese and Chicory Salad with Caramelised Pears, Maple Pecans and Raspberry Syrup
Braised Lamb Shanks with Creamy Polenta, Curly Kale, Braised Carrots and Rosemary-Mint Pesto
Sticky Toffee Pudding
Introduction to Module 3
Menu and Time Plan
Shopping List
Module 3 Recipes
This module's REOCCURRING PRINCIPLES
Brioche
Pad Thai
Chicken Liver Pâté with Red Onion Marmalade and Toasted Brioche
Pan-fried Red Snapper with Puy Lentils, Crispy Potatoes and Roasted Cherry Tomatoes. Tartar Sauce
Crema Catalana
Introduction to Module 4
Menu and Time Plan
Shopping List
Module 4 Recipes
This module's REOCCURRING PRINCIPLES
Jointing a Chicken
Individual Chicken, Leek and Tarragon Pie
Panko Poached Egg with Pea Puree, Aioli, Crispy Parma Ham and Watercress
Chicken Breast with Ballotine, Fondant Potatoes, Green Vegetables and Mushroom Sauce
Lemon Tart
Introduction to Module 5
Menu and Time Plan
Shopping List
Module 5 Recipes
This module's REOCCURRING PRINCIPLES
Fresh Pasta - Carbonara
Lemon Sorbet
Cullen Skink
Dinner Rolls
Pork Belly with Potato and Sage Croquette, Cauliflower Puree, Savoy Cabbage, Caramelised Apples and Jus
Passion Fruit Bavarois, Passion Fruit Coulis, Raspberry Gel and Almond Biscotti
Introduction to Module 6
Introduction Part 2
Menu and Time Plan
Shopping List
Module 6 Recipes
This module's REOCCURRING PRINCIPLES
Focaccia loaf
Beef Lasagne
Lemon, Pea, Mint and Asparagus Risotto
Duck Confit Leg and Roasted Breast, Celeriac Puree and Broccoli
Tiramisu
Introduction to Module 7
Introduction Part 2
Introduction Part 3
Menu and Time Plan
Shopping List
Module 7 Recipes
This module's REOCCURRING PRINCIPLES
Sourdough
Seafood Bisque
Seared Scallops with Parsnip and Pear Puree, Pickled Beetroot and Beurre Blanc
Roasted Fillet of Beef, Carrot Puree, Mashed potato and Braised Shallot, Red Wine Jus
Banana Tarte Tatin with Vanilla Ice Cream
Introduction to Module 8
Menu and Time-plan
Shopping List
Module 8 Recipes
This modules REOCCURRING PRINCIPLES
Tabbouleh Salad
Lebanese Carrot and Poppy Seed Salad
Chargrilled Cauliflower with Tomato, Dill and Capers
Grilled Salmon with Sweet Potato Pickle
Marinated Spatchcocked / Boned Quail or Poussan
Slow-cooked Pork Ribs
Grilled Rack of Lamb with Tzatziki
Tzatziki
Cardamom Pavlova with Lemon Curd, Strawberries, Pomegranate, Mint and Molasses
BBQ, Finishing Everything Off
Introduction to Module 9
Introduction Part 2
Menu and Time-plan
Shopping List
Module 9 Recipes
This modules REOCCURRING PRINCIPLES
Cauliflower Pakora
South Indian Lamb Keema
Shrimp and Cashew Nut Korma
Sri Lankan Coconut Dhal with Tomatoes and Curry Leaves
Bangladeshi Aubergine Curry
Steamed Rice
Poppadoms
Naan Bread
Cardamom Yoghurt with Pomegranate Molasses and Mint
Introduction to Module 10
Introduction Part 2
Menu and Time-plan
Shopping List
Module 10 Recipes
This modules REOCCURRING PRINCIPLES
Butternut Squash Tart
Chocolate Eclairs with Crème Pâtissière
Courgette and Mint Soup with Ricotta
Sole Meunière with New Potatoes, Green Beans and Tartar sauce
Chocolate Ice Cream
Pistachio Macaron
Raspberry Soufflé with Chocolate Ice Cream and Pistachio Macaron
