This four-week basic practical cooking course takes place annually in late August, early September. It is designed to teach the essential cooking skills needed to become a confident, capable, efficient cook and is suitable for those planning to cook in chalets, villas and shooting lodges, or as a Summer gap-year course for the amateur cook. The cookery course is full time.  A cooking certificate that is respected by potential employers will be awarded to students who pass the necessary exams and assessments.

Sample recipes Baked Stuffed Chicken Breasts with Sundried Tomatoes – Sage and Ham – Moules Marinières – Homemade Pasta with Tomato and Basil Sauce – Lemon Meringue Pie – Individual Chocolate Mousse Cakes

The day is divided between practical cooking demonstrations and lectures. The dishes prepared are interesting and uncomplicated, with a balance between classical methods and modern recipes.

Students learn the skills needed for meat preparation, cooking and carving, fish preparation, vegetable preparation, stocks and sauces, the use of gelatine, pastry, meringues, ice creams, sweet sauces, cakes, scones and breads.

Talks are given on buying produce, storage, freezing, nutrition, low-fat cooking, menu planning, cooking on a budget, food with wine and freelance work.