INTERMEDIATE COOKING COURSE (WEEKLY)
Take your cooking skills to the next level with our intermediate cooking course. This version runs one evening a week for eight weeks. If you would like a more intensive version of this course, see our Intensive Intermediate Course, which runs consecutively over four days.
Over two months, you will master tricky areas of cooking and pick up some fabulous recipes along the way. In this intermediate cooking course, you will gain a really good understanding and overview of each topic covered. Take the opportunity to ask all the questions and try out our foolproof techniques for yourself.
At the end of each session, you will sit down to enjoy the food you’ve made, accompanied by wine, tea or coffee. We also email you the full set of recipes so that you can keep cooking at home.
We’re happy for students to pay for this course in three instalments, with the final payment made at least one week before the course starts. If you would like to do this then please call us to book your place.
“Talking to mussels. Deboning chickens. Gutting squid. Creating exotic mayonnaise. Reducing a bottle of red wine and a half bottle of port into less than a wine glass of sauce. There have been lots of new experiences over the last 8 weeks in the Intermediate course. I’ve learnt a lot and had great fun. One of my best birthday presents ever! Highly recommended!” – David
In this intermediate cooking course, you will learn to make:
Session 1 – Meat
Learn how to choose your meat and which cuts of meat best suit a particular type of cooking. All of the meat we use at Cookery School is organic and sustainable. You’ll learn to make a rack of lamb with gremolata, griddled steak and braised beef brisket with prunes and carrots. Other dishes includ Italian beef sausages flavoured with oregano, fennel, cinnamon and cloves, Provençal lamb stew and beef meatballs in tomato sauce.
Session 2 – Bread
You will learn the key techniques needed to make beautiful bread. Once you have been shown how to mix, knead, rise and prove your dough, you will be able to make a basic white bread, granary bread, a traditional chollah, cinnamon bread and spiced hot cross buns. We will also show you how to make a few quick breads that are easy to whip up for breakfast or tea.
Session 3 – Fish and Shellfish
Learn how to choose the freshest fish and prepare it for cooking. From grilling to poaching, steaming to frying, you will master the various methods of cooking fish. In this class, you will learn to make a calamari stew, pollock with black butter, moules mariniere, baked plaice, griddled scallops with oriental dressing, grilled prawns with green salsa and fish cakes.
Session 4 – Pastry
In this class, you will master the techniques needed to be able to make perfect pastry. From choux to shortcrust, from pate sucree to puff, you will come away with all you need to know to make delicious pastry time and time again. You will then use the pastry to make apple pie, vegetable quiche or traditional Cornish pasties and be shown how to make cheese straws, palmiers and profiteroles. You will take away the puff pastry that you make during the class to use at home at your leisure.
Session 5 – Poultry
Never overcook your poultry again! You will learn to how to spatchcock and grill chicken, grill duck breasts to serve with a fresh orange sauce, braise guinea fowl, make a delicious chicken liver pate and make a chicken pie topped with melt in the mouth shortcrust pastry. We will show you how easy it is to bone a chicken, and then fill it with a wonderful organic chicken sausage meat, roll it and roast it. You will take away your chicken to roast at home so please bring a suitable chiller bag or container in which to transport it.
Session 6 – Sweet sauces
You will learn to make rich chocolate sauce, confectioner’s custard, creme Anglaise, caramel sauce. Using confectioner’s custard as a base you will learn how easy it is to make a wonderful chocolate soufflé served with a crème Anglaise.
Session 7 – Savoury sauces
You will make a variety of sauces to accompany the other recipes you have learned. You will learn to make, tomato sauce, puttanesca sauce, béchamel sauce, green salsa, pesto, sauce Béarnaise, sauce Hollandaise, a red wine reduction, aioli and mayonnaise. Using the béchamel sauce as a base, you will learn how to whip up a cheese soufflé to enjoy at the end of the class with a glass of wine.
Session 8 – Cakes
Learn the most important rules for successful cake baking and acquire a lovely and varied cake repertoire. This class includes a devil’s food cake, a chocolate and almond cake, an orange cake, basic sponge cake, honey cake, carrot cake and a lemon cake.
We try to accommodate dietary requirements as best we can and do our best to provide alternatives where possible. However, some classes are simply not designed to accommodate special dietary requirements, for example, we can not make entire baking classes gluten free or make croissants without butter.
If you have any questions about what we can provide, please call us before making your booking on 0207 631 4590. Please put a note in the “dietary requirements” box at the checkout if you have any requirements or allergies at all, even if you do not think it it is relevent!
We do not have individual hobs for every person but rather a group of hobs at one end of the kitchen. In most classes you will be working in small groups to create the recipes. As a whole class you will make everything listed on the website but the only way we can cover the huge variety of dishes listed is by dividing the class into smaller groups. When there are key skills that need to be learned by the whole class, the teacher will pause the group and gather everyone together to explain/show it so by the end of the class everyone understands how each dish was made.
We are happy for anyone of any age to attend. If they are very young, an adult needs to work with them, in which case we would only charge for one space. We aren’t a creche service though so no dump-and-runs while you go shopping! Teenagers may like to join our Summer Cooking Camp where they will be with other kids the same age.
Sustainability has always been part of our ethos which is why we made the decision not to print recipes for students to take home with them, except when printed recipes are specifically requested. Instead, we email the recipes to students shortly after the class.
You may transfer to an alternative class if you give us notice not less than 21 days before the date of the class. In this case, we will rebook you on to your selected class or issue a voucher valid for one year from date of issue. Transfers or issuing of a voucher will be subject to an administration fee of £15. Confirmed bookings are not eligible for refunds or cancellations under any circumstances. If you cannot attend a class you may send someone else in your place, just let us know the name of the attendee in advance of the class, where possible.
At the end of most classes you will sit down around the Cookery School table and enjoy the food that you have made. Any food that is leftover from this is kept for staff lunches so nothing goes to waste
The exception to this is that you are welcome to take home the chicken that you de-bone in the meat & poultry class provided you bring a chiller bag with you and we provide you with a freezer block. Additionally, many of the items in our baking classes and courses are low risk and safe to take home so you will need a carrier bag of some sort.
We have very little waste as we order based on the number of people in the class. We generally do not allow people to take food home because we have found that many people come into central London, do a class at Cookery School and then go off to the theatre, cinema, clubbing or shopping. During that time the food that left Cookery School in good condition, deteriorates and can cause illness.
Absolutely! If you have been cooking a bit already at home then you are welcome to skip the Beginners course.
Our six week professional cooking course, Cook’s Certificate, is the only accredited course we run. You will receive a Cook’s Level 3 Training certificate from OCN London at the end of this course.
If you would like a certificate of attendance from any other class or course, we are happy to provide one. Just make a note of this in the ‘notes’ section at the checkout.
You do not need to bring anything with you to most classes. However, if you are taking the Ultimate Meat & Poultry Class you should bring a chiller bag for your de-boned chicken and for any baking class or course, please bring a carrier bag to take home some of the items you make.
Please make sure you are wearing closed toe shoes.
Not at all! The majority of our students come alone. We pride ourselves on having friendly staff and our kitchen is very un-intimidating and relaxed so you don’t need to feel scared of attending alone.
Induction hobs use electromagnetic technology which may interfere with cardiac pacemakers or electrical implants, such as insulin pumps. We use induction hobs in our kitchen so recommend that if you use a cardiac pacemaker or electrical implant you remain a safe distance from the hobs.
- At Cookery School London
near Oxford Circus