Course curriculum

This course guides you through some of the simpler aspects of cookery.
It's for those who are looking for a basic understanding in how to feed yourself and hold your own with your flatmates.
We aren't going to force you to make four course dinners, ice cream or petit fours, but we will teach you to make wholesome, tasty food and to cook from scratch with ingredients that won't break the bank.

It's perfect for anyone considering a cookery course, but not necessarily ready to sign up to a longer, more in depth course.

If on completion you realise you would like to take it further, we will deduct the cost of this course from our 10 Day Foundation Course.

  • 1

    Introduction

    • An Introduction From Your Tutor

    • Getting Organised, Everything You Will Need

    • Equipment for the Student Kitchen

    • Shopping on a Budget

  • 2

    6 Key principles that improve EVERYTHING you cook

    • Knife Skills

    • Seasoning and Tasting

    • The Three Levels of Flavour

    • Resting Meat and Fish

    • Herbs

    • Stock
  • 3

    Meat Cuts - Fast Cooking Vs Slow Cooking

    • Meat Cuts - What's What?

    • Jointing a Chicken and Save your Cash

    • Shallow Frying (Fast Cooking)

    • Braising and Stewing (Slow Cooking)
  • 4

    Simple Principles for Eating Well without Starting a Mission

    • Cooking Pasta

    • Cooking Perfect Rice

    • Make a Salad Dressing
  • 5

    Recipes to apply your Knowledge

    • Introduction

    • Courgette and Mint Soup with Ricotta

    • Cullen Skink

    • Chicken Milanese with Pasta Pomodoro

    • Cod with Clams & Chorizo with Gremolata Mash

    • Individual Chicken, Leek and Tarragon Pie

    • Pad Thai

    • Pasta Carbonara

    • Braised Beef with Mashed Potato, Roasted Pumpkin and Peas. Yorkshire Pudding and Jus

    • Beef Lasagne

    • Steak and Chips with Béarnaise and Peppercorn Sauce

    • Tabbouleh Salad

    • Butter Chicken

    • Sri Lankan Coconut Dhal with Tomatoes and Curry Leaves

    • Sticky Toffee Pudding