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Kitchen Skills – The basics
Do you want to be an ace chef? The Time Out Academy is organising a Kitchen Skills Cookery Course, open to all who want to learn or perfect culinary skills.
Divided by level and organised in various sessions, this course enables participants to learn the basics of cooking and its techniques, so that they reach the end of each level with the solid knowledge necessary to develop in the art of cooking. The course combines the teaching of techniques with practical examples, applied in recipes that you will prepare and then taste at the end of the lesson, to become a veritable master chef. Sessions: 5, 12, 19 & 26 September (Tuesdays)
Level 1 – The basics
Lesson 1: Basic pastry making – 5 September, 7.30pm
In this lesson we’ll introduce you to the world of pastry making; starting from the basics, we’ll talk about classic doughs for desserts and use them in some of the most delicious recipes ever.
Recipes to make: goat’s cheese and caramelised onion galette, apple pie, profiteroles.
Lesson 2: Culinary vocabulary & cutting vegetables – 12 September, 7.30pm
In this lesson you’ll start by learning some of the terms most commonly used in the kitchen and getting to know knives and other utensils used. You’ll also learn the basic ways of cutting vegetables, before exploring some of the recipes where these cuts are essential in adding a touch more sophistication to the dishes.
- Shortcrust pastry
- Biscuit crust pastry
- Choux pastry
Recipes to make: ratatouille, minestrone
Lesson 3: Rice, stocks & soups – 19 September, 7.30pm
You’ll learn everything about how to make the best stocks and their vast range of uses, from rice to sou.
• Kinds of rice and their preparation.
- Types of knives and utensils.
- Ways of cutting vegetables.
Recipes to make: mushroom risotto, vichyssoise.
Lesson 4: Preparing meat and fish; introduction to sauces – 26 September, 7.30pm
In a lesson dedicated to the main sources of protein, you’ll learn how to choose, cut and prepare meat and fish. There will also be an introduction to sauces, starting with the classics and ‘mother’ sauces, so that you can create the best recipes.
- Vegetable, meat and fish stocks.
- Different soups.
Recipes to make: gilt-head bream with beurre blanc sauce, sirloin steak with port-wine sauce, potatoes mousseline.
- Introduction to sauces.
- How to fillet fish.
- Introduction to meat cuts.