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Professional Three Month Certificate Course – Overview

What specific skills will I learn on the professional Three Month Certificate cookery course?


The following list is an overview of the types of techniques that we aim to cover on the Three Month (12 Week) Certificate cookery course. The course content will vary depending on the repertoire chosen for each separate group.


Bread – as well as brown and white soda breads, scones, yeast breads, French breads including fougasse, basic white bread, caramelised onion bread, brioche, olive and sweet breads, we will also have time to explore the intriguing world of overnight starters.


Desserts and baking – including hot soufflés, tarts, mousses, cakes, biscuits and petits fours. Techniques including making crème anglaise and sabayon, using gelatine, making ice creams and sorbets, piping and decorating cakes, and various meringue techniques. We will also cover techniques for working with sugar, including spun sugar for crafting elaborate sugar cages.


Pastry – regular use of different pastries for all sorts of desserts and savoury tarts, such as puff, filo, shortcrust and pate sucrée pastry. Once mastered, pastry making becomes an invaluable culinary skill.


Pasta – from the simple to the complex pasta-based dishes and sauces. Making pasta dough and home-made fresh pasta dishes such as open lasagne and filled ravioli and tortellini.


Sauces – the classic French sauces, modern sauces and vinaigrettes for cold and warm salads as well as hot cooked dishes.


Basic stocks – various techniques for producing meat, fish and vegetable stocks.


Soups – made from our basic stock recipes.


Use of herbs and spices – a broad exposure to all sorts of herbs and spices, and a deep understanding of how to draw out the inherent potential of each herb or spice through various flavour pairings or cooking methods.


Knife skills – everything from how to choose the right knife to how to take care of both the knives and yourself, plus all the classic knife cuts, skills and techniques.


Fish – preparation of all types of flat and round fish, including skinning, boning, filleting; panfrying, griddling and roasting fish. Preparing sauces for fish dishes including classic French sauces, Asian sauces and salsas. Various methods for cooking shellfish.


Meat and poultry – learn to bone, dissect and trim different poultry. We will cover a vast array of approaches to cooking meat and poultry such as panfrying, roasting and braising – and will take inspiration from a broad cultural cross-section, taking in tagines and casseroles, stir-fries and curries. A session on meat cuts and butchery with our resident butcher John O’Reilly will be included.


Vegetables – vegetables as starters, mains and side dishes.


Kitchen hygiene and food safety – visit from a HACCP consultant to discuss basics of food safety, including the legal requirements should you wish to work in a professional capacity – every student that completes the Three Month Certificate course will gain their HACCP food safety qualification (valid for 5 years).


Wine tasting and food & wine matching – regular wine-tasting sessions with industry professionals will expand your knowledge of and appreciation for wine and its integral role in culinary culture. We will focus particularly on pairing food and wine, providing skills that will stand to you whether you are designing a wine list for your future restaurant or planning what to serve friends when entertaining at home.


Cheesemaking – learn to make soft and hard cheese from raw cow’s milk.


Food presentation – classic professional presentation skills and techniques will become second nature to you, and you will gain a sophisticated appreciation for the different styles of presentation common to the contemporary kitchen.


Cooking terminology – students will gain an easy familiarity with basic cooking terms currently in use in professional kitchens, allowing them step into any professional kitchen or follow any recipe with assured and well-grounded confidence.


Dishes from culinary cultures as diverse as French, Italian, Indian, Thai, Moroccan and Middle Eastern.


Disclaimer: We aim to provide you with the broadest experience possible throughout the three month course period. Some of our featured guest chefs, professionals and workshop experiences may be changed, added, or altered, depending on their availability throughout the year.