Dudwell Cookery School
Dudwell Cookery School

Skills Covered in One Week

During the One Week Course you will learn the following key Skills:

 

Pastry : Shortcrust, Pate Sucree and Choux

Breadmaking: Foccacia and Spelt Bread

Sauces: Savoury: Cheese,Hollandaise,Pesto,Soured Cherry,and Vinaigrette

            Sweet:     Creme Anglaise,Caramel and Chocolate

Knife Skills: Chopping Vegetables,Filetting Fish and Jointing chickens

Food Presentation- principles of

Egg Cookery: role of eggs in cooking

Batters:making crepes and tempura

Meat:Roasting and making Gravy - understanding the cuts of meat and choosing the right cut for the right purpose.

Slow cooking

Hot souffles

Deep fat frying

Cakes and Scones

Fish: Sole,Seabass and Mussels

Soups

Using and identifying Herbs and Spices

Making fresh Pasta

Ice Cream making

Use of gelatine

Menu Planning

Choosing Ingredients

Food Safety and Hygiene

 

Students will leave with a recipe pack and a list of all the methods of cooking and tips covered during the course.

 

Address

Dudwell School Ltd
Dudwell Lane  
Nr Bath

BA3 4ND

 

Company number 07769954

Telephone

07860 123 827

Butternut Squash Salad
Ceviche
Salmon with new potatoes
Dudwell School is a founder member of the Independent Cookery School Association
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