Intermediate Cookery Extra

Five-day cookery course - an intensive training course - level 3

Starting where our Intermediate Cookery course ends, our Extra
course takes your skills to the next level. Working individually
and in pairs you will perfect your cookery and presentation skills
and enhance your knowledge of the produce.
This courses offers entirely different content and recipes in much
greater depth and detail with over 40 hours hands-on training.

Skills you will learn:

• Intricate butchery and fish preparation
• Working daily with restaurant style reduced sauces
• Advanced soups such as consommés and shellfish bisque
• Working at pace
• Presenting food to a fine dining restaurant standard

Typical recipes:

• Red Mullet Nicoise Salad
• Stuffed Chicken Breast with a Goat’s Cheese Mousseline
• Apple and Tarragon Tarte Tatin
• Shellfish Bisque and Poached Oysters
• Fillet of Sole with Dill Gnocchi and Poached Grapes
• Chocolate Fondant

Typical Course Content

Day 1
• Sorbets
• Pastry
• Mousselines
• Complex veg garnishes
• Boning and stuffing poultry

Day 2
• Complex fish prep and
cooking
• Enriched bread doughs
• Ice creams
• Chocolate
• Complex reductions
• Working with eggs
• Complex hot dessert

Day 3
• Lamb butchery
• Complex soups
• Complex desserts
• Complex stocks
• Shellfish
• Veg purées

Day 4
• Complex canapés
• Braised beef dishes
• Game butchery and
garnishes (seasonal)
• Sweet pastry desserts
• Coulis

Day 5
• Fish filleting - flat & round
• Complex techniques
- shellfish risotto
• Complex emulsion sauces
• Petit fours
• Creme Brulée

£639

Click here to see the skills you need to join a course