This course takes you through the fundamental baking principles and techniques, for example cakes, pastry, breads, macarons, meringues and cake decorating. Furthermore, you’ll pick up plenty of tips and tricks to assist you in future baking adventur
DurationLearn to bake with our four-day intensive baking course! Even though you’ll enter a beginner, you will leave with all the confidence and competence to create a wide range of beautiful baked goods.
This course takes you through the fundamental baking principles and techniques, for example cakes, pastry, breads, macarons, meringues and cake decorating. Furthermore, you’ll pick up plenty of tips and tricks to assist you in future baking adventures. The course will be a mix of hands-on and interactive demonstrations, ensuring you cover as much as possible over the four days.
Firstly, at the start of each session in this baking workshop, you will be welcomed with breakfast. After this, you’ll roll up your sleeves to start baking. In the afternoon, you will sit down to enjoy lunch with organic wine before diving straight back in. Best of all , after each class, you will take home what you have made, so be sure to bring along a container to every lesson.
We are happy for students to pay for this course in up to three instalments, with the final payment made at least one week before the course starts. If you want to do this, please call us to book your place.
During this session, you will learn to make and use shortcrust, sweet shortcrust (pate sucree) and choux pastry. At the end of the session, you will eat what you have made and then take home a quiche or apple pie (of your choice).
You will learn to make the following:
During this session, you will learn to make and use puff pastry. At the end of the lesson, you will take home the pastry you made to use at your leisure.
You will learn to make the following:
During this session, you be baking quick breads and yeasted breads. Lunch will be the delicious pizza that you have made during the session. You will then take home the dough that you have made in the class to bake at home.
You will learn to make the following:
During this session you will use delicious organic butter to learn traditional techniques for two classic dough recipes – croissants and brioche. Even though these two techniques can take years to perfect, they are both very versatile doughs that can be extended to several recipes. You will then take home the croissant dough that you make in class to use at home at your leisure.
You will learn to make the following:
Learn how to whip up wonderful breakfasts or teas using our foolproof recipes. In addition, you will learn a few flavoured butter recipes to enhance these dishes.
During the course of day three you will be baking the following:
Understand your egg whites and make delicate meringues and macarons. We will devote this session to teaching you how to make perfect meringues and macarons and a variety of fillings for them. You will then take home the macarons you have made.
You will learn how to make the following:
During this session, you will explore different methods of cake making. More specifically, we will be looking at butter cakes, oil-based cakes and quick cakes and then preparing and adding the toppings to your freshly baked cakes. In the end, you will enjoy a cake feast with coffee and then take home a cake you have made.
You will learn to make the following:
During this session, you will learn how to make perfect butter icing and learn how to pipe to perfection. You will then take home a box of beautifully decorated cupcakes.
You will learn how to do the following:
Cookery School’s aim is to take people back to honest, homely, delicious cooking. There is nothing cheffy or fancy about the food – it is simply delicious home-made food, using common utensils that can be found in most home kitchens.
The focus is on demystifying cooking techniques, removing jargon and bringing back solid cooking skills, using high quality, primarily organic, sustainable ingredients.
At Cookery School it has always been about the food. It is not about using famous chefs but rather using the best teachers who understand the Cookery School way of teaching and make learning how to cook good food with confidence as accessible as possible.
Even prior to the inception of Cookery School, the school’s founder, Rosalind, has been fervently passionate about sustainability. Cookery School has the highest possible rating for sustainability from the Sustainable Restaurant Association (SRA) and has been virtually plastic-free since the beginning.
Sustainability is not just a buzzword but runs through the veins of the school, from sourcing top quality, seasonal, mostly organic ingredients, to running the kitchens on renewable energy, the school does everything possible to minimise its impact on the planet.
Have you been inspired by the wonderful cakes you see online and in books to make your own but never had the confidence? Well now’s your chance!
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