Intermediate Cooking Days – Day 2

About this course

The day develops intermediate cooking through demonstrations followed by preparation of lunch and additional dishes. Teaching focuses on understanding food and adapting techniques, rather than following recipes mechanically. Sessions cover advanced knife skills, correcting dishes, international flavours, dietary considerations, organisation and preparation, time management, food presentation, and ways to reduce waste through leftovers. Chefs provide guidance during the cooking, with participants applying the methods introduced in the demonstrations.

What you'll learn

• Apply advanced knife skills and a broader range of cooking techniques.
• Identify and rectify problems that arise during cooking.
• Organise preparation and manage time across several dishes.
• Present cooked dishes using appropriate food presentation techniques.
• Use international flavours and approaches to reduce waste when cooking with leftovers.

Is this course right for you?

This course is intended for intermediate cooks who are confident making the elements covered in the provider’s Basic Cooking Days without a recipe book. Day 2 forms part of a progressive five-day sequence, with sustained engagement and maturity expected in the kitchen.

• Learners are asked to begin with Day 1 so they can follow the progression through the week.
• The provider welcomes learners of all ages, while noting that the sessions require focused participation and stamina.

Before you go

• Ingredients, aprons and equipment are provided.
• Lunch is provided as part of the day.
• Vegetarian, LF and GF dietary requirements can be catered for on request, although alternatives are not covered in the demonstrations.