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Week by week, build your learning and elevate your skills with a breadth of delicious recipes – from sea bass en papillote and miso aubergine with zingy rice noodles, to a delicious ginger and orange tiramisu.
Entry-level Course
Beginner
Certification
Cooking with Confidence is an 8-part cooking course for those of you who have got the basics, but are looking to take it up a notch and are eager to learn more. We’ll take you from near newcomer to new found talent. Every week we will focus on a particular technique, with recipes chosen to build your learning and elevate your skills, ensuring you gain a solid culinary foundation. You’ll learn essential knife skills, become a pro with vegetables and make a selection of achievable desserts.
Our recipes use affordable, store cupboard ingredients, most of which are easy to source from your local supermarket. All the recipes are easy to weave into your weekly shop for you to create special dinners.
You’ll master dozens of delicious recipes; Sea Bass en Papillote & Hasselback Potatoes, Ginger & Orange Tiramisu and Miso Aubergine & Rice Noodles. We’ll show you how to whip up impressive one pot dishes, the importance of mise en place, how to prepare and cook shellfish and all the skills you need to entertain effortlessly.
As always, our Leiths mentors will be on hand to give you one to one feedback as well as help you personalise this course to your lifestyle and dietary needs with ingredient swaps and changes.
With Cooking with Confidence you don’t just learn recipes; you learn the skills to convert dishes to other recipes. With your Leiths mentor on hand, you can ask questions, receive feedback on your cooking and learn how to work around pitfalls.
This 8-part course is ideal for those of you who have got the basics, but are looking to take it up a notch and are eager to learn more. We’ll take you from near newcomer to new found talent.
Each week, you unlock a new video-based lessons with your class that take you step-by-step through the process of cooking a variety of recipes. Our unique hands-on method of learning means you’ll be cooking from day one, with no need to read pages of theory in advance.
By joining the course, you will have access to the following through the Workshop app:
In addition to the core aspects of the course, you will also get:
A ‘kit list’ of ingredients will be made available to you at the beginning of each session so that you can plan ahead. If you’re unable to find specific ingredients, advice on alternatives can be provided on request.
Average cooking time: 3 to 4 hours per week
Learn how create a classic fattoush salad, hearty caramelised miso baked aubergines and a fresh rice noodle salad packed with vegetables. All three dishes are ideal for entertaining.
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You'll tackle two delicious recipes with new skills. Learn how to make a roux sauce to go with a fennel soup and whip up something sweet and indulgent, as you make a pear and chocolate brownie pudding.
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In this unit, we’ll look at fish cooking and steaming. We’ll make sea bass en papillote, a steaming technique which translates as 'in parchment', literally describing the cooking method which involves cooking fish in a pouch of paper and baking in the oven.
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We'll look at one pot cooking and show you how simple and tasty these dishes can be, perfect for entertaining large crowds. You'll develop skills in ribboning courgettes, the cake creaming method and macerating berries for a Frangipan cake.
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This unit covers two wonderful recipes that can be paired together as a starter and main: Flatbreads with a Za'tar butter and a light tabbouleh salad with spiced lamb koftas.
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We are turning our sights to Venetian Cecchetti, Italy's answer to tapas. We'll take you through how to prepare and cook prawns as we make delicious prawns alla busara. We'll also whip up a delicious orange and ginger tiramisu.
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We’ll be celebrating some unsung British heroes - potatoes, apples and fresh farm eggs!
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In the final unit, you three make-ahead dishes that work well for entertaining guests. These recipes allow you to sit down and enjoy a meal without spending most of the time in the kitchen. You'll put to test all the skills you’ve learnt over this course.
Learn how create a classic fattoush salad, hearty caramelised miso baked aubergines and a fresh rice noodle salad packed with vegetables. All three dishes are ideal for entertaining.
You'll tackle two delicious recipes with new skills. Learn how to make a roux sauce to go with a fennel soup and whip up something sweet and indulgent, as you make a pear and chocolate brownie pudding.
In this unit, we’ll look at fish cooking and steaming. We’ll make sea bass en papillote, a steaming technique which translates as 'in parchment', literally describing the cooking method which involves cooking fish in a pouch of paper and baking in the oven.
We'll look at one pot cooking and show you how simple and tasty these dishes can be, perfect for entertaining large crowds. You'll develop skills in ribboning courgettes, the cake creaming method and macerating berries for a Frangipan cake.
This unit covers two wonderful recipes that can be paired together as a starter and main: Flatbreads with a Za'tar butter and a light tabbouleh salad with spiced lamb koftas.
We are turning our sights to Venetian Cecchetti, Italy's answer to tapas. We'll take you through how to prepare and cook prawns as we make delicious prawns alla busara. We'll also whip up a delicious orange and ginger tiramisu.
We’ll be celebrating some unsung British heroes - potatoes, apples and fresh farm eggs!
In the final unit, you three make-ahead dishes that work well for entertaining guests. These recipes allow you to sit down and enjoy a meal without spending most of the time in the kitchen. You'll put to test all the skills you’ve learnt over this course.
Once you've met all the requirements to complete this course, you'll receive a verified Certificate of Completion.
We're currently gathering reviews for this course. In the meantime, take a look at what students are saying about our other courses to give you a flavour of what’s to come…
Leiths Online Cookery School is a winning partnership between Leiths School of Food & Wine - the esteemed cookery school - and education technology pioneers, Workshop.
From its London school, Leiths has been equipping aspiring cooks with the skills to flourish in the food world since 1975. Through Workshop's unique hands-on learning experiences, Leiths is bringing the best of in-person teaching directly into people's kitchens around the world.
Putting the learner first is a founding philosophy common to both organisations. High-quality content delivered by top educators in the cookery world, tailored expert feedback and a close community network make it a joy to learn with Leiths Online.
Before enrolling, feel free to request a tour of the course below and you'll see how Leiths Online reimagines the learning experience.
You’ll be able to log into the Workshop app and access your class group discussion shortly before your start date so that you can chat away and get acquainted!
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.
Each week, your class will unlock a new unit encouraging you all to cook the same dishes within the same week. At the end of every session, you will be asked to upload a photo of your dish, which your class and mentor will be able to view, like and provide feedback on.
Your class will be moving forward at a pace of 1 unit per week, however after each unit is unlocked you have the freedom to complete each session entirely at your own pace. You will also have the ability to schedule your sessions for times that suit your lifestyle.
This course has been carefully designed to make sure the advantages of real-world learning experiences are still embraced online. You will therefore be taken through the subject matter week-by-week to give you the chance to digest what you’ve learnt whilst progressing at a steady pace alongside your classmates. Unlike a real-world course though, you will also have the opportunity to revisit sessions and practice whenever and wherever you like!
Yes, we’ll send you a full equipment list after you have purchased the course. Make sure to keep an eye on your emails (including your spam folder) for this!
You can contact your mentor directly through the app at any time, and will receive a response within 48 hours. Your mentor will also be able to grade and comment on your photo uploads with any feedback they may have.
All Leiths Online courses are 18+ or require parental consent for those between 13-18. The exceptions are our Teens courses, which are exclusively for 13-18-year-olds.
The accreditation weekends at Leiths school in London have a wine element to them and are only for those aged 18 and over.
If you book your place over 30 days before your course start date, you can cancel your booking and claim a full refund within 30 days of your purchase.
If you book your place within 30 days of the course start date, you can claim a full refund within 14 days of your purchase.
Your class will be moving forward at a pace of 1 unit per week, however after each unit is unlocked you have the freedom to complete each session entirely at your own pace. You will also have the ability to schedule your sessions for times that suit your lifestyle.
This course has been carefully designed to make sure the advantages of real-world learning experiences are still embraced online. You will therefore be taken through the subject matter week-by-week to give you the chance to digest what you’ve learnt whilst progressing at a steady pace alongside your classmates. Unlike a real-world course though, you will also have the opportunity to revisit sessions and practice whenever and wherever you like!
There’s no need to worry if you have a family holiday booked or have to miss a week or two during the course. You’ll have access to your course dashboard, and the ability to contact your Leiths mentor, for 9 months from your course start date. This means you’ll have plenty of time to catch up if you need to.
With 1-3 practical sessions to complete each week, you can typically expect to be cooking for around 3 to 4 hours per week – depending on the recipe (and the student!).
Some recipes may take up to a day to complete when we take into account things like cooling, setting etc. Preparation is key!
Please be mindful to read through recipes and time plans thoroughly as some recipes will require advanced preparation and setting time. And always make sure you have given yourself enough time and think about weighing up and cleaning down when planning your cooking sessions.
