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.

Course curriculum

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

  • 1
  • 2

    The Reoccurring Principles of Cookery - The Nuts and Bolts

    • 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)

  • 3

    Module 1 - Basics

    • Introduction to BASICS

    • Menu and Time Plan

    • Shopping List

    • 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

  • 4

    Module 2 - Basics Continued

    • Introduction to Module 2

    • Introduction Part II

    • Menu and Time Plan

    • Shopping List

    • 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

  • 5

    Module 3 - More Basics

    • Introduction to Module 3

    • Menu and Time Plan

    • Shopping List

    • 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

  • 6

    Module 4 - Pastry and Jointing a Chicken

    • Introduction to Module 4

    • Menu and Time Plan

    • Shopping List

    • 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

  • 7

    Module 5 - The Famous ROUX

    • Introduction to Module 5

    • Menu and Time Plan

    • Shopping List

    • 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

  • 8

    Module 6 - The Italian Influence

    • Introduction to Module 6

    • Introduction Part 2

    • Menu and Time Plan

    • Shopping List

    • 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

  • 9

    Module 7 - Classically French

    • Introduction to Module 7

    • Introduction Part 2

    • Introduction Part 3

    • Menu and Time Plan

    • Shopping List

    • 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

  • 10

    Module 8 - Heading East to BBQ (no lunch dish)

    • Introduction to Module 8

    • Menu and Time-plan

    • Shopping List

    • 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

  • 11

    Module 9 - Further East (no lunch dish)

    • Introduction to Module 9

    • Introduction Part 2

    • Menu and Time-plan

    • Shopping List

    • 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

  • 12

    Module 10 - The Final Roundup

    • Introduction to Module 10

    • Introduction Part 2

    • Menu and Time-plan

    • Shopping List

    • 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

Pricing options

  • €500,00

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  • €900,00

    2 Students €900 (€450pp)

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  • €1.200,00

    3 Students €1200 (€400pp)

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  • €1.400,00

    4 + Students €1400 (€350pp)

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