Course: Leisure Cooking Level 2

Study Level

Level 2

Course Code

Leisure Cooking Level 2


Great Yarmouth Campus


9 weeks




Varies dependent on session

Develop your culinary skills with our new themed weekly adult cookery sessions from creative pasta to afternoon tea delights and the art of bread making.

Each session takes place on Saturdays from 10am to 4pm at our Great Yarmouth campus.

The full menu for each weekly session is listed below and the cost includes all ingredients, lunch and your food to take home to enjoy with others.

You can attend as many sessions as you would like across the 9 weeks. You can sign up to attend all of the sessions or select the dates which suit you most.

To book your place, click the Apply Online button and fill out our application form. A member of our Admissions team will then be in touch to book the sessions you wish to attend and take payment.

Weekly Menu

Week 1 – 15th January: Hearty soups and bread bowls – French onion soup, minestrone and chicken broth. £50 per person.

Week 2 – 22nd January: Cooking on a budget – a range of nutritional family meals for less. £50 per person.

Week 3 – 5th February: Cooking without meat – vegetarian cannelloni, wild mushroom, toasted walnut and rocket risotto with chargrilled asparagus spears and Quorn stir fry with rice pilaff. £75 per person.

Week 4 – 26th February: Meat feast – beef stroganoff with braised rice and green vegetables, slow braised belly of pork, apple mash, green beans, roasted carrots and cider sauce or breast of chicken, French trimmed drumstick, creamed potato, roasted carrot and parsnip, broccoli florets and Madeira sauce. £100 per person.

Week 5 – 5th March: Creative pasta – preparing and cooking fresh pasta (ravioli, fettuccine and gnocchi) with a range of sauces. £50 per person.

Week 6 – 12th March: Afternoon tea delights – A range of sweet and savoury pastries, cakes, scones, preserves and chutneys. £50 per person.

Week 7 – 26th March: Easter delights – hazelnut chocolate brownie, vanilla bean ice cream with warm chocolate sauce, raspberry bavarois and sorbet and a trio – baileys chocolate cheesecake, mango and passion fruit meringue and a caramel pot. £75 per person.

Week 8 – 7th May: Artisan bread – real, crusty, chewy, delicious bakery-style loaves accompanied by a range of dips. £50 per person.

Week 9 – 21st May: Picnic showstoppers – smoked salmon quiche, sausage rolls, scotch eggs, a variety of salads  finished up a with fresh lemon cheesecake and a refreshing picnic punch. £50 per person.


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