Cookery Certificate Course

The four-week Cookery Certificate Course is an intensive course (Monday to Friday) offering a full range of culinary techniques, methods and skills. The course content is regularly updated to reflect latest trends, yet provides a grounding in traditional culinary methods.

The course is designed for those wishing to work in the Directors' Dining Room, catering for ski chalet guests, shooting lodge parties, working on holiday yachts, outside catering, and many others. The Certificate is ideal for those who want to update their skills and for the keen cook wishing to gain a larger repertoire.

For a printable version of the cookery courses that we offer please click here.

Course Overview

A variety of tempting recipes, stimulating ideas and menus for entertaining, and many useful cooks' hints and tips will be acquired.

Kitchen hygiene and management, knife skills and techniques, stocks, the use of leaf gelatine, food preparation, garnishes, menu presentation and table etiquette will be included.

The course is structured in weekly modules, and if space is available, it may be possible to book separate weeks. Those completing the four-week course, and who pass the final written examination, will be awarded a certificate.

Each day started at 10.15am and finishes at approximately 4.00pm (1.00pm on Friday).

Daily Overview

A two-course menu will be prepared during the morning session. This will be served and presented to be eaten by the students at lunchtime.

During the course some dishes will be prepared specifically to take home, and on Friday morning one dish will be prepared to take home for the weekend.

Aprons, cooks knives, and all necessary equipment will be provided by the school for use during the course and each student will be supplied with typed recipes and any relevant information in a file.

Our cookery shop will be open during the course offering a wide choice of cookery untensils, knives and equipment.

4-Week Certificate Cookery Course Content

Week 1

Healthy options including vegetarian dishes
Dressed vegetables and seasonal salads
Sauces to include béchemal and velouté
Desserts to include pears poached in white wine
Victoria sandwich and chocolate roulade
Shortcrust pastry
Tartlets filled with spinach and brie
Soups and starters
Jointing poultry
Batting out escalopes
Fish filleting
Shortbread and piped biscuits

Week 2

Soups and starters including chicken liver paté
Flaky pastry and paté sucree
Chicken mousseline
Dressed vegetables and seasonal salads
Yeast cookery and baking bread
Desserts to include: orange terrine, creme caramel, ice cream, and french apple tart
Exotic spices in Eastern cookery
Boning out
Preparation of rack of lamb
Sauces to include: mayonnaise
Salmon en Croute

Week 3

Starters to include: eggs mollet benedictine
Roast pork and roast vegetables
Dressed vegetables and seasonal salads
Lasagne
Couscous
Mediterranean fresh pasta dish
Desserts to include: creme brulee, sticky toffee pudding, and fruit crumble
Microwave techniques
Choux pastry and eclairs
Game cookery in season
Sauces to include: Hollandaise
Brandy snaps

Week 4

Starters to include: twice baked soufflés
Canapés using filo pastry
Fish mousseline and fish mousse
Dressed vegetables and seasonal salads
Desserts to include: meringue, brioche, fresh fruit platter, and petit pot de chocolat
Hot and cold soufflés
Shellfish in season
Dressed crab
Preparation of guinea fowl and turkey steaks
Saffron sauce and demi-glace

4-Week Cookery Certificate Course Dates at a Glance