Intermediate Cooking Days – Day 5

About this course

The course combines chef-led demonstrations with guided cooking, allowing participants to prepare lunch and additional dishes while applying the techniques introduced. Teaching focuses on understanding food and adapting methods beyond a single recipe, including organisation, preparation and presentation. Participants work through advanced cooking skills such as knife work, correcting dishes, international flavours and, depending on the day’s menu, filleting and cooking fish and seafood. Chefs provide assistance during the cooking sessions and share practical tips for transferring techniques to other recipes.

What you'll learn

• Apply advanced knife skills and a range of intermediate cooking techniques
• Identify and rectify problems in dishes during preparation
• Prepare and present dishes using international flavours and presentation techniques
• Fillet and cook fish or seafood when covered by the day’s menu
• Plan preparation and manage time when cooking several dishes
• Use leftovers and adapt cooking for dietary requirements

Is this course right for you?

This course is intended for intermediate-level cooks who are comfortable making the elements covered in Basic Cooking Days without a recipe book. Day 5 forms part of a five-day progression, and the provider asks participants to begin with Day 1 to avoid being left behind. Sessions require sustained engagement and respect for the working kitchen.

• Previous cooking experience is expected
• Designed to be followed as part of a progressive five-day course
• Requires sustained concentration during the session
• Suitable for learners able to work considerately in a focused kitchen environment

Before you go

• Ingredients, food, aprons and all equipment are provided.
• Lunch is included.
• Vegetarian, LF and GF dietary requirements can be catered for on request; alternative meals are not covered in demonstrations.