This is our most popular course and covers all basic aspects of cookery giving students confidence in the kitchen.

The course will include the following sessions;

Week 1 : Traditional Soups and Breadmaking

Examples typically include:
* Granary Breads
* Mixed grain breads
* French White flour breads

Week 2 : Fresh Pasta and sauces & Terrines.

Examples typically include:
* Fresh egg pastas such as Ravioli and Tagliatelle and a selection of sauces
* Pork terrine with herbs
* Mediteanean Vegetable Terrine

Week 3 : Fish Dishes and Seafood

Examples typically include:
* Filleting and pin boning flatfish
* Fresh fishcakes
* Salmon dishes such as en-papillotte
* Herb crusts for fish

Week 4 : Chicken and Poultry

Examples typically include:
* Boning and stuffing Chicken legs
* Chicken Casseroles
* Stuffed Chicken Breast Dishes

Week 5 : Beef and Pork main Courses

Examples typically include:
* Traditional braised Beef Olives
* Beef Bourgignon
* Fillet of Pork Stroganoff
* Fillet of Pork Wrapped in Proscuitto

Week 6 : Vegetable and Potato dishes

Examples typically include:
* Dauphinoise Potato
* Rosti Potatoes
* Vegetable Gratin
* Preparation and cooking times of vegetables

Week 7 : Sweet and Savoury Pastry

Examples typically include:
* Quiche Lorraine
* Savoury Pasties
* Bakewell tart
* Lemon Tart

Week 8 : Chocolate Making

Examples typically include:
* Making Truffles
* Chocolate centrepieces
* Chocolate Mousse
* White and dark chocolate caskets