Afternoon Cookery Classes begin at 2PM, however please try to be at cookery school for 1:45PM.
Guests will get a copy of all recipes and tastings of all dishes at the end of the demonstration. Please note you will be joining our main student body for this demonstration.
Details of Recipes to be demonstrated are published approximately 2 weeks in Advance.
This course draws on our 30 years teaching experience to provide a well-rounded foundation for anyone who wants to learn how to cook. From the basics, to more adventurous dishes, you’ll leave with a repertoire of delicious and reliable dishes you can cook with confidence. You will be amazed by what you can learn in just one week. This course is designed to show how easy it is to cook well and bring the joy back to cooking from scratch, whether for yourself, family or friends.
Feedback from previous students on this course.
What you’ll learn
• A tour of the organic farm, gardens, dairy and greenhouses, which provide much of the seasonal produce you’ll be cooking with
• Six demonstration sessions, showing how dishes are prepared from scratch, with overhead mirrors and two monitors showing close-up handiwork. Teachers share a wealth of knowledge through their expert tips and techniques. Students can ask questions and have the opportunity to taste the dishes prepared at the end of the sessions
• Four practical, hands-on sessions in the kitchens, where you can cook 2-4 dishes from each demonstration. With a high teacher to student ratio of 1:6, there’s plenty of support and guidance while you master the recipes, learn to make the most of your ingredients and gain a deeper learning experience. Let your teacher know if there are specific techniques you’d like to master, as seen in the demonstrations
Good to know
The prestigious Ballymaloe 12 WeekCertificate Course is run three times a year, with courses beginning in January,April or May, and September.
The course is aimed at anyone with a passionate interest in food. Many of our students use the course as a springboard to become a professional chef; others use it to equip themselves with a marketable skill.
Others still take the course simply to maximize the pleasure they get from cooking at home.
Students develop a deep and detailed understanding of food and how it is produced. The emphasis is on recognising the best ingredients and knowing how to showcase them.