Classes

Since February 2010 we have held weekly classes every semester. Some of the classes are Basic level and cover a range of different themes, from Ragu to Roasts. We’ll teach you knife skills, basic cookery processes and introduce you to different ingredients and recipes. You can find the current semester schedule here

Other classes are more specialised; we leave out teaching you basic techniques, assuming prior knowledge, and move on to more complicated or specific processes. Examples include Advanced Bread Baking or Italian. In other advanced classes we will build upon a theme previously taught in Basic level and advance to teaching it in greater detail and with recipes of a higher degree of difficulty, for example Fish (Basic & Advanced).

Class size is 12 currently; we keep the numbers at that level to ensure that everybody gets a good amount of face time so that you all come away having made the most from the class. If you don’t manage to get the class you wanted, don’t fret! You can now catch up on some of the recipes from the classes with our video feature Fine Food & eDining.

Sign up takes place at the start of each semester; come along and sign up for which ever classes take your fancy. And if there’s anything in particular you fancy learning about, don’t hesitate to get in touch with your suggestions!