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certificate cookery courses
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0115 9372181 to book/make enquiries.
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Certificate Cookery Courses at The Nottingham School of Cookery
Certificate Cookery Course Five Day Non Residential Courses (Monday to Friday) Price £625

(CERTIFICATE 1) - FOUNDATION COURSE -
Monday, 12th. – Friday, 16th. May 2014
CERTIFICATE 2 Monday, 16th. – Friday, 22nd. June 2014
CERTIFICATE 3 Monday, 7th..– Friday, 11th. July 2014
CERTIFICATE 4 Monday, 21st. – Friday 25th. July 2014

Monday - Thursday: 10am - 7pm. Lunch, afternoon tea and supper provided.
Friday: 10am - 4.45pm. Lunch and afternoon tea included.
The Manor School Of Fine Cuisine at The Nottingham School of Cookery has become well known and respected for the cookery Certificate courses, which we have run over the last 27 years. We have trained students who have very successfully gone on to run ski chalets, shooting and fishing lodges, private houses and stately homes, private and charter yachts, hotels, restaurants and country houses. Many of our students have set up their own outside catering businesses, guesthouses and some now teach cookery from their own homes.
We have over the last 26 years taken many students from the Armed forces who have chosen to use their resettlement grants for the certificate course. Many have been so inspired and ‘hooked’ that they have set up their own businesses.
The possibilities are numerous on completion of the course. Some choose do undertake the cookery course purely for interest and to launch them into successful home entertaining. We find that the course triggers off an insatiable interest in food and dining.
Our students are sought after by cookery agencies worldwide and we have no difficulty in placing our certificate course students in exciting and fulfilling jobs. The graded certificate in Cordon Bleu Cuisine is awarded on successful completion of four one week courses. The time scale that is chosen to complete these four weeks is up to the individual, it need not be consecutive courses. Some guests, due to family or work commitments undertake the course over a four year period. Each year we will be running the foundation course week 1, week 2 and week 3 concluding with certification week 4 at regular intervals. The courses need not be undertaken in the correct order, but if participants wish to gain a certificate it is advisable to complete week 4 as the last week and Foundation week 1 first.
We equip students with useful skills for life - planning well structured delicious meals so that they can produce healthy and appetizing dishes. See how sociable and how much fun food can be.
We have 1 chef/ teacher for every 4 guests, as well as kitchen porters to wash up and clear up for you.

Dear Claire,
I just wanted to thank you for an amazing 4 weeks – for me a truly life changing experience.I found your patience and calmness equally as important as your undoubted cooking and teaching skills. I would recommend the course and the school without hesitation.
Kym (Ilkeston)

Hello Claire,
This is Richard Johns. Who I hear you say? One of your ex students way back from the summer of 1996! I hope you are fit and well.
I am just about to open my own restaurant. It’s called Artisan, 22 The Weir, Hessle, HU13 ORU
Tradesmen willing, we should open in approx. 6 weeks. You really inspired me at the start of this path, but you did not mention the hassle I would have to put up with, working in this catering lark! Take care and thanks. Hope to see you soon.
Richard x

Dear Claire,
Now I can draw breath and write to thank you for a wonderful course. It was so much fun and just packed with so much information. I thought I was a pretty good cook when I started the Certificate course, I just can not believe how much I learned. You never ceased to amaze me with your knowledge and the way you put things across with both enthusiasm and calm. I can not thank you enough. Except I am up until midnight cooking most nights now I love it.
Best wishes
Rosemary x (Kinoulton)
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Certificate & Foundation Cookery Courses
graded certificate in Cordon Bleu Cuisine
at The Manor School of Fine Cuisine, The Nottingham School of Cookery





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