Welcome to the multi-award-winning

Ballymaloe Cookery School.

Based on our own 100 acre organic farm, we have been delivering a first class culinary education to students all over the world since 1983.

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12 WEEK CERTIFICATE COURSE

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.

The course curriculum covers a broad spectrum of international cuisines and techniques:

The Ballymaloe Style
Classical French Cuisine
Indian
Mexican
Italian
Middle Eastern
Spanish

Butchery
Curing and Smoking
Menu Planning
Food & Wine Pairing
Food Hygiene (HACCP)
Meeting Food Producers & Suppliers
Cheese Making

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IT’S ALL ABOUT THE INGREDIENTS

At Ballymaloe Cookery School the ingredients we use in our cooking are of paramount importance. We teach a diverse range of cooking styles but always the fundamental message we need to get across to our students is the importance of putting time and effort into sourcing the highest-quality ingredients.

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