Intermediate Cooking Days – Day 3

About this course

The day combines morning and afternoon demonstrations with guided cooking, covering a selection of more advanced dishes and techniques. Participants prepare their own lunch and additional afternoon dishes, with teaching focused on understanding ingredients and methods rather than following recipes mechanically. Topics include knife skills, correcting dishes, fish and seafood preparation, international flavours, dietary requirements, food presentation, organisation, preparation and reducing waste. Demonstrations also introduce ways to transfer techniques and presentation principles to other recipes.

What you'll learn

• Apply advanced knife skills to food preparation
• Identify and rectify problems in prepared dishes
• Prepare and cook fish and seafood, where included in the day’s menu
• Use a range of intermediate cooking techniques and international flavours
• Plan preparation and manage time when cooking multiple dishes
• Present food and use leftovers to help reduce waste

Is this course right for you?

This course is intended for learners with established basic cooking skills who can prepare the elements covered in Basic Cooking Days without a recipe book. Day 3 forms part of a five-day progression, and participants are asked to begin with Day 1. The full-day format requires sustained focus and engagement in a kitchen setting.

• Previous basic cooking experience is required
• Designed to be followed as part of a five-day progression starting with Day 1
• Requires concentration and stamina for a full day of cooking

Before you go

• Ingredients, food, aprons and cooking equipment are provided
• A lunch prepared during the course is included
• Vegetarian, low-fat and gluten-free requirements can be catered for on request; alternative meals are not covered in demonstrations