SUMMER COOKING CAMP FOR TEENS

A five day cooking course for teenagers. We promise to take you from baked beans to brilliance in one week! This five day intensive cooking course is perfect for students heading to University or off on a Gap Year and teenagers on summer holidays wanting to gain confidence in the kitchen. You will learn the essential basics of cooking and walk away with a large amount of varied, easy and enjoyable recipes that can be enjoyed every night of the week.

Arrive daily to a Cookery School breakfast of freshly baked morning goods and hot chocolate, tea or coffee to set you up for a good cooking session. Each day at lunch time you will sit down around the Cookery School table to enjoy tasting the dishes that you have made. Every afternoon there will be activities – from cooking challenges to tasting tours of our favourite London food places, such as Soho and Chinatown.

You are promised a most memorable week but, best of all, you will leave us filled with the confidence that you can cook well for yourself and replicate the dishes that you have learnt at home.

We are happy to accommodate most dietary requirements, including halal and kosher, if you let us know when booking.

In this cooking course you will learn:

Monday

  • Bread-making – starting with granary bread rolls
  • A good seasonal soup – minestrone
  • Roast crispy chicken with roast potatoes
  • Roast seasonal vegetables
  • Fruit salad – cutting up well and choosing fruits that work together is the secret here
  • Brownies

Tuesday

  • Bread/pizza-making – using the dough technique that you learnt yesterday, you will again make bread dough but this time for pizza bases. You will making the toppings too, including the tomato sauce
  • Learn how to make a good salad dressing and quickly prepare a perfect salad with an introduction to different salad ingredients and the tricks for making varied and interesting options
  • Baked seasonal fruit
  • Cupcakes

Wednesday

  • Breakfasts – oatmeal and bircher muesli
  • Hassle-free bolognese sauce
  • Foolproof béchamel sauce (the perfect base for mac and cheese)
  • Lasagne, using your Bolognese sauce and béchamel.
  • A classic tricolore salad with balsamic dressing
  • A classic sponge cake that can be eaten on its own or topped with a chocolate ganache or filled with jam or cream.

Thursday

  • Salad Nicoise, including how to boil eggs to perfection
  • Grilling and baking fish
  • Tartare and lemon butter sauces
  • Potatoes dauphinoise and oven baked chips
  • Crème caramel

Friday

  • Scones – plain and cheese
  • The secrets of delicious vegetable soups
  • Fish pie topped with gorgeous mashed potato
  • Vegetarian and beef Cornish pasties
  • Fruit crumbles

 

FAQs
Will I have my own work station?

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.

What age range do you allow in classes?

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.

Will I get the recipes?

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.

Can I change my booking?

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.

Can I take home the food I make?

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.

Can I take the Intermediate cooking course without taking the Beginners Course first?

Absolutely! If you have been cooking a bit already at home then you are welcome to skip the Beginners course.

Will I receive a certificate?

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.

What do I need to bring?

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.

Will I be the only person there who doesn’t know anybody?

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.

I have a pacemaker or electrical implant – can I attend a class?

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.

Upcoming Courses

  • At Cookery School London
    near Oxford Circus
  • Monday 22, Tuesday 23, Wednesday 24, Thursday 25, Friday 26 July - 2019
  • 9.30am - 4pm

£930

  • Monday 05, Tuesday 06, Wednesday 07, Thursday 08, Friday 09 August - 2019
  • 9.30am - 4pm

£930

  • Monday 19, Tuesday 20, Wednesday 21, Thursday 22, Friday 23 August - 2019
  • 9.30am - 4pm

£930