Do you spend your days reviewing recipe after recipe, devouring episodes of Bake Off and Masterchef and dreaming of what culinary creation you can whip up in the kitchen? Our professional cooking course is for you! You’ll spend six whole weeks blissing out on pasta, pancakes, poultry, puddings, puff pastry, pickles, preserves and more, graduating with both the confidence and competence to embrace the next step in your culinary journey.
As a leading cooking school in London, we have all the tools, tips and tricks to provide comprehensive culinary training, imparting you with knowledge that will last a lifetime. Students leave us with a Level 3 Certificate from OCN London, a WSET Level 2 qualification in wine and the confidence to take steps towards a career in food, to become a professional chef or simply a brilliant home cook.
Hours: Monday – Friday, 8.45am – 4.30pm for six weeks.
Class size: Limited to 12 participants with a high teacher to pupil ratio.
What you’ll need: A chef’s jacket and trousers. We’ll supply the rest.
The cost of the professional cooking course is £7,750. This includes the cost of OCN Level 3 certification, WSET (wine) Level 2 qualification, health & safety award, all necessary ingredients and equipment, as well as a daily fresh apron.
We are happy to take payment in installments, with an upfront 50% deposit and the final payment being made at least two weeks before the start of the course. Depending on your circumstances, you may be eligible to apply for a professional development loan from the government or you may be eligible for four months credit at 0% interest from PayPal. We take payment via PayPal, credit card and bank transfer.
What you’ll learn
As one of London’s leading chef schools, we have been educating hospitality professionals for over eight years and have seen them go onto some of London’s best restaurants and hospitality businesses. This cooking course will help you on your way, as it is designed to help you master the fundamentals of cooking, covering not only techniques but sourcing, planning, menu writing, budgeting, sustainability and more. You’ll also have the opportunity to take on work experience in your final week. Topics include:
|Salads, dressings and vegetables
||Pastry: puff, shortcrust, sweet shortcrust & choux
|Soups and stews
||Bread and sourdough making
|Roasts and Yorkshire pudding
||Cake, biscuits, macarons, scones, muffins and pancakes
|Pasta, risotto and gnocchi
||Chocolate tempering and shaping
|Indian, Middle Eastern, Thai and other cuisines
Savoury and sweet sauces