TOP 10 COOKING CLASSES IN GLASGOW, UK - PAGE 4

Cake Decoration: Sugar Flowers for Celebration - Beginners/Improvers - Part-time course is offered by Nottingham College.

This course is perfect if you want to make and decorate cakes for family and friends or have your own business and need help to get you on your way to reaching your goals.

Learning to Cook for Healthier Eating - Part-time course is offered by Nottingham College.

The first year is an ideal starter if you want to work in the hospitality and catering industry. In the second year you will gain a high standard of cookery and service skills and learn other workplace essentials including customer service and kitchen health and safety.

The City College Young Chefs' Academy is designed to give students, from years 10 and 11, the first taste of working in a professional kitchen and within the hospitality and catering industry.

This short Bakery Bonanza evening course will introduce you to the art of bakery. You will learn how to follow professional recipes, making delicious products that you can replicate at home to enjoy with friends and family.

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!

You will cook a range of dishes, that will incorporate proteins such as chicken, fish, prawns, as well specific vegetables, and most importantly a range of herbs and spices that will positively impact your metabolism and serotine levels to improve your body and hormone balance

You will learn how to make fresh pasta from scratch and cook it to perfection, accompanied by a rich tomato sauce. Master the art of creating flawless risotto, where the skill to perfection is in the  hints and tips to getting stock technique right.  You will then use the leftovers (if there are ...

Street food often reflects the traditions and local culture of a place, with the flavours and textures of similar looking foods varying completely depending on where you are in the world, based on the difference in available spices and raw ingredients from country to country.