Intermediate Cooking Skills

Intermediate Cooking Skills


This course challenges foodies and cooks to take their cooking skills to the next level.

This course is run over 2 days of 8 hours each.


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SKU: SCT003 Category:


This course is aimed at foodies and cooks wanting to take their cooking skills to the next level – an involvement of higher level skills training starting with basic recipes and ending with a combination of complex recipes. Includes advanced knife skills, filleting, pairing and de-boning fish, meats and poultry. Theory includes menu planning, understanding nutrition and balance of healthy meals. Each day participants work with the chef to test and sample new flavours, ideas and get to work with unusual and out of the ordinary ingredients to prepare delicious meals. Each day progresses onto more challenging and interesting recipe combinations and participants work to creating their own 3-course menu at the end of the course. Please note – this course is suitable for people that have reasonably accomplished cooking skills.

Course Outline

Session 1:

Introduction and Advanced Knife Skills. Planning and coordinating meals. Cooking techniques and food preparation. All food types.

Open mushroom lasagne
French onion soup
Chicken thumbs in honey & soy
Prawns wrapped in Kataifi with Soy and Lime Mayonnaise
Beef Tataki
Granadilla Ice cream with hand-made Tuilles

Session 2:

Working with meat types. Knife Skills – deboning, trimming, French cut, etc. Sauces and marinades. Preparation of recipes:

Red Wine Jus
Ostrich Fillet with Béarnaise Sauce, Parmesan Mash and Mushrooms
Stuffed French Deboned Chicken Leg with Red Wine and Soya Reduction
Fish Balls with Shredded Wonton Coating Dim Sum
Pumpkin & Sage Tortellini
Brandy Snaps

Session 3:

Working with seafood. Knife skills – Filleting and deboning fish. Cooking fish types. Sauces and marinades. Preparation of recipes:

Grilled Linefish with Roasted Peppers
Marinated Prawns with Champagne Beurre Blanc
Grilled East Coast Sole with Steamed Veg and Sauce Verge
Mauritian Fish Curry

Session 4:

Demonstrations and preparation of ad hoc recipes (own creations).

Additional Info

Doors open 15 minutes before the start of the course.
Cooking classes cancelled within 48 hours of the class will forfeit the course fee.
We occasionally post pictures of the courses and participants on social media. Please advise if you would prefer us not to upload pictures of you.
We strongly recommend you consider a  taxi service, like Bolt or Uber, as your choice of transport.
We have full bar facilities at the venue. Drinks for your course can be purchased at the venue.

Event Details

Address: 14 West Quay Road, V&A Waterfront, Cape Town

Coordinates: -33.910449, 18.421624

Phone: 021 501 0695