This course can directly award you with a Certificate of Completion, but it is also possible to earn the full Leiths Essential Certificate with the skills you learn in this course.

Once you've met all the requirements to complete this course, you'll receive a verified Certificate of Completion.Your Certificate of Completion will be awarded if you pass a 3-part assessment at the end of the course. To receive your Certificate of Completion, you can undertake a 3-part assessment covering skills you have learnt during the course. By the end of the course, you can anticipate becoming a well rounded cook, well-versed not only in recipes and practical skills, but in kitchen management, menu costing, time planning, and presentation. You will be able to take on advanced recipes and cook intuitively. Master the essential skills of professional cooking, in your kitchen. Learn the techniques that will lead to a lifetime of restaurant-quality cooking with Leiths’ 24-week Professional Essential Cooking Course and Certificate. Attain industry respected training from Leiths, wherever you are in the world.

The internal body is made up of a honeycomb of little compartments divided by very fine shell. It is imperative to avoid getting shell in the crab meat and the best way to reach the white meat is to cut the body in half. To stabilise a beurre blanc, once the reduction is made, add 1 tbsp double cream and reduce again by about half. Strain, then whisk the butter in. balance the cloying nature of the fat. Acidity is generally added in the form of vinegar or lemon juice. Reducing vinegar softens the harshness of it, but the underlying acidity base is still present. The process of balancing the flavour of the fat begins in the early stages of making the sauce, with the addition of a little reduction or lemon juice. In the final balancing and seasoning of the sauce both reduction and lemon juice can be used, as well as salt and pepper, as the tastebuds react to different forms of acidity in different parts of the mouth. If a sauce is a little too acidic, try adding a little more salt, and vice versa. Shortly before your course start date, you will be invited to introduce yourself to the rest of your class via messaging on the Workshop app.The Essential course was the best for me because it taught me a lot of foundational skills but also forced me to learn recipes that I probably wouldn’t try alone. For example, I’m a really savoury person, but I’ve done a lot of baking and I’ve really enjoyed it. I certainly think my skills have expanded greatly since then." Not only that, but you’ll be cooking alongside a small group of like-minded students who’ve started at the same time as you. Over the length of the course you’ll get to know one another, exchanging ideas and building on each other’s culinary successes.