Healthy Eating Made Easy: 3 Day Course
Forget abstinence! Let’s keep everything on the table — meat, fish, vegetables — and learn how to bring out the best in each.
Book this course
Full course details
Inspired by the popularity of the evening and 1 day versions of this course, we’ve organized a 3-day cookery class in the same spirit! We’ll show you how you can play with some very simple ideas to create a noticeably healthy shift in how you eat. Inspired by some of our favourite kitchen staples including pulses, grains, herbs, and spices, we’ll move you through a diverse set of menus that you can adapt and multiply with joy and ease at home. In our kitchen, we believe in the art of moderation. Ultimately, it’s all about making gentle, uncomplicated additions or smart little tweaks to help design a more wholesome result. Here’s to 3 full days of eating and cooking wisely, new friends included and no science required!
Frequently asked questions
- Where can I read information about your COVID related customer information?
In order to help prevent the spread of COVID-19 and ensure the safety of all DCS students and staff, we have a comprehensive Healthy & Safety Protocol in place. All of our COVID-related customer information can be accessed by visiting https://www.dublincookeryschool.ie/coronavirus-customer-information.. Please read this page carefully before attending our classes.
Please note that as the situation improves, we will be adjusting our operational approach and organization to courses, eventually returning to our original set-up as outlined at the bottom of this page in the original course
- What do I need to bring?
In order to help prevent the spread of COVID-19, all students are requested to bring the following to class for their own personal use only:
- Covid Vaccination Cert (18 and over)
- Tea towel
- Water bottle
Aprons will be available in our shop if you prefer to purchase them from us.
Please arrive and enter the school wearing a mask.
- Should I eat something before I come?
Note that in all of our courses you will be eating the dishes you prepare in the hands-on session and everyone generally leaves us well-fed. Keep in mind that it takes time to whip up what we've planned and we recommend you eat something before you arrive at the school. As a point of reference, on our Morning Courses, we'll have our first taste at around 11:30 and for our Day Courses, we usually enjoy our first taste around 12:30 PM - 1:00 PM. On our Evening Courses, we generally sample our first few bites around 8:30 PM.
All food cooked in the school is intended to be eaten on the premises. For health and safety reasons, no savoury or unapproved items may be taken home.
- What level of cooking experience do I need?
The beauty of how we design all of our courses is that anyone of any level can join us and learn heaps. While someone new to the kitchen will find support as they maneuver through new techniques, the more seasoned cooks in our group will thrive on all the pointers we offer for further improvement. Our personalized approach allows for really healthy breathing space in terms of suitability because we always teach our course material in a layered way and we know how to quickly adapt to a moving room. Constant, open-ended learning is one of the things we love the most about being in the kitchen and our tutors' enthusiastic teaching style and patience is a testament to that.
- Who typically takes this course?
We have both a wonderful community of regulars and constant stream of new students joining our classes. On any given course, you can expect a group of great diversity in both background and experience, many locals, and a good few travelers. What everyone seems to have in common though is that they are eager to eat and learn and be in good company.
- What if I have a food allergy or dietary restrictions?
If you are gluten intolerant or suffer from coeliac disease please contact us before booking onto a course and we'll be able to confirm whether or not your specific course menu is adaptable. If you suffer from another allergen or dietary restriction, please advise the school at the time of booking. We can normally accommodate by making slight adjustments for your specific hands-on tasks. Note though that the curriculum for other students will remain the same and that there may also be certain course themes that may not suit in order to stay true to the brief.
When making a booking, be sure to highlight if your food allergy is life threatening and if it is, you must bring an Epi-pen. If your food allergy is airborne and severe or life threatening, due to the wide range of course themes that we host throughout the days and evenings, our environment is not safe for you; if this is the case, we regret that we cannot accept your booking. Please note that we are a busy school environment and while every care will be taken to provide a safe and enjoyable cooking experience for all students, the allergin(s) you are affected by may have been handled at some point previous to your arrival, there is always the risk of cross-contamination.
- What if I can't make it to a course or dining event that I've booked?
Note that if you cannot make a Morning Course, Evening Course, 1-2 Day Course or Pop Up Restaurant Night that you have booked, you are more than welcome to send someone in your place (16 years or older). There's no extra cost for this so just give us a buzz and let us know who to expect and we'll take good care of them. If this can't be arranged and you need to cancel your place, please take a look at our Terms and Conditions to see what rules apply to you. Please note that if you are booked on as a Cook's Club Member, the membership is non-transferrable and therefore your place on the class is non-transferrable. Multi-Day Courses (3-5 days in length) are reserved for the individual booked onto the course or a single attendee (e.g., if you aren't able to attend certain days, someone else cannot be sent in your place on those days). For our full Terms & Conditions, go to https://dublincookeryschool.ie/terms.
- Is there a discount to booking onto more than 1 course?
We don't offer a discount on multiple bookings but we do sometimes run spotlight sales on various courses. If you would like to stay abreast of these surprise sales, just sign up to our newsletter. You can find a link on our homepage!
- Is there an age requirement?
All of our regular courses are designed for adults and our minimum age requirement for someone coming on their own is that they are at least in Transition Year (an exception to this is on specialized age-specific courses such as Growing Gourmets). If your child is younger than this and you think that he or she would enjoy one of our regular courses, we'd love to have them on but they must be accompanied by an adult. Please alert us within the comments section of your online booking if any of the above applies to the attendee; note that our course fees apply to each participant or attendee, regardless of age. Note that our Growing Gourmet Courses are for students 12-17 years of age.
- Do you have courses geared towards TY students?
For TY students, we have terrific 4 and 5- Day Courses here that provide a great curriculum for life skills experience; when booking on, please indicate that this is a TY student as this course is open to the public. We also have a Growing Gourmet series (for 12-17 year olds) that you should check out if you are looking for a course specifically geared to the younger age group!
- What is parking like in the area?
There is plenty of free parking along the curb outside the school around the corner on Sweetmans Avenue or Carysfort Avenue. For daytime parking Monday-Saturday from 8AM - 7PM, there are a few metered parking spaces available right outside the school that are available for €5 (parking is free after 7PM). Please resist from parking outside the houses on Brookfield Terrace and Brookfield Place. Please also don't park on the grass verges opposite the school or on the double yellow lines in the area. For more info, go to https://dublincookeryschool.ie/find-us.
Your course itinerary
|09:15 AM – 09:30 AM||
Welcome to Dublin Cookery School. You’ll be very happy to know that our kitchen is your kitchen for the next 3 days! After signing you in on the first day, we’ll lead you to our lovely dining room for a coffee or tea before we get started. This is a great time to get to know your fellow students. There’s a lot on the agenda every day so everyone is encouraged to arrive 15 minutes prior to the course start-time in order for the whole group to jump into action together!
|09:30 AM – 12:30 PM||
We generally kick off each day cooking to our heart’s content in the Hands-On Kitchen. The exception to this is our very first day together when we start off the morning in the Demo Kitchen to help introduce not only the exciting week ahead but of course the first set of dishes you’ll sink your teeth into. You can expect to receive your own recipe packs for all the dishes we cover and accumulate quite the new repertoire by the end of the week!
|12:30 PM – 02:00 PM||
The menu we’ve established for each of your practical sessions will comprise your daily multi-course lunch and we strive to organize our collective timing so that we always sit down and eat together for each component. Some days, this means that you’ll be moving in and out of the hands-on kitchen in between courses in order to put the finishing touches on your dishes. It’s really fantastic to see everyone’s organizational approach evolve through the week because it gives a fantastic rhythm to each day and ultimately helps you transform into a more accomplished cook. Our week-long format is quite special as it takes its cue from how our professional certificate courses are organized.
|02:00 PM – 04:30 PM||
After lunch, the afternoon is dedicated to the Demo Kitchen where you are presented the menu you will be executing the following morning (with tastings of all dishes a requirement!). This focused approach is intentional. All menus designed for this course are unique but over the course of the week, they connect to form a complete picture reflecting the foundational aspects of the course’s theme.
On all our regular days, this is when we wrap up. On our last day, we enjoy an extended session of cooking through the day and then sit down for a luxurious lunch. We make sure to pass around the wine and raise a glass to our new-found culinary friends. Thank you so much for spending these 3 days with us. This culmination of intense learning and immersion into a subject you love is a full-on experience but at the end of it, we always feel like the time absolutely flew by. We appreciate all feedback and look forward to welcoming you back again very soon!