Foundation Course in Practical Cookery

Who is it for?

The course allows those with an interest in pursuing a potential career in kitchens the chance to acquire a thorough set of skills to present to potential employers. Whilst the course is focused on career building, earning confidence in the fundamentals of cookery can be rewarding in itself. Those who want to be strong, confident life-long cooks should also consider this course.

Course Content

The course is entirely based around practical cookery: we aim to ensure students become confident adaptable cooks with a first-rate toolbox of skills at their disposal. There is a strong emphasis on familiarity with ingredients and produce. Students concentrate on learning how to choose and handle ingredients. We spend time on the course exploring locality and seasonality, emphasising the importance of reducing food waste and using produce to its full potential. Essentially, the key basics in becoming an effective economic cook are at the heart of the course and these fundamentals underpin the practical work of learning to cook wonderful food.

Course Format

A wide-ranging introduction to the primary cooking methods of all major meats, fish and poultry forms the backbone to the course – focusing on classic methods and indispensable dishes. Baking, vegetarian cuisine and desserts form the remainder of the timetable, at all times focusing on the essential skills and techniques crucial to becoming a well-rounded cook.

Ingredients – recognition, seasonality, flavour combinations, how to choose and handle ingredients, minimising waste and making best use of all elements of ingredients.

• Introduction to understanding herbs and spices.
• Primary methods of cooking – boiling, steaming, roasting, braising, pan-frying with meats, poultry and fish.
• Creative vegetarian cooking
• Soups, salads, canapés and light dishes.
• Confidence with classic recipes
• Portion controls, menu planning and catering for groups large and small.
• Bread-making and baking skills
• Introduction to pastry and patisserie

The course is taught full-time from Monday to Friday with each day running approximately 9.30am – 4.00pm. Students have the opportunity to cook on domestic, commercial and Aga cookers, thus preparing them for any cookery situation.

Career Prospects

Those who want to learn more than the basics and pursue a career in restaurants or in higher-class private establishments such as shooting lodges, ski chalets and yachts should consider the 10 Week Course.

Restaurants / Professional Kitchens and Catering

Employers will appreciate the intensive burst of practical skills learnt on the course, which will allow you a springboard onto the professional ladder. Attending a course of this nature can demonstrate your dedication to the field and your determination to learn.

Freelance Private Work

Alternatively this length of course would give those who want to break into the freelance market the confidence and creativity to do so. Edinburgh School of Food & Wine has excellent links with many Scottish and UK-wide agencies to help kick-start your freelance career. Additionally we have been successfully placing cooks abroad throughout our 20-year history.