This is a five day course and the price covers all five days at the cookery school.

The course runs Monday to Thursday: 10.00am – 4.00pm and Friday: 10.00am – 4pm

Monday 10 Jan – Friday 14 Jan 22
Monday 07 Mar – Friday 11 Mar 22

If you have an allergy/intolerance please get in touch with us before booking this class by emailing cookery@vegsoc.org.

 — This course is adaptable for vegans; just let us know when booking —

Master the essentials of vegetarian and vegan cookery with this in-depth five day course. It’s perfect for home cooks who want to develop their knowledge and cookery skills through a comprehensive mixture of hands-on cooking, talks and demonstrations from expert tutors. It is also the perfect starting point for those looking to begin a career in catering. Students will increase their confidence in the kitchen and expand their repertoire by learning how to make an exciting range of plant-based dishes.

At the end of the course you will receive the Vegetarian Society Cookery School Foundation Certificate in Vegetarian & Vegan Cookery. This course also includes CIEH accredited Level 2 Food Hygiene (online study).

Who is this class for?

• Home cooks who are new to veggie and vegan cooking.
• Home cooks who have experience making veggie and vegan food and want to expand their knowledge.
• Home cooks who are looking to start a career in catering.

This extensive course will include:

Meat alternatives and faux fish, including making seitan

Food around the world

Cooking with lentils and pulses

Getting the most out of dairy and eggs in vegetarian cookery

An introduction to vegan cheese making

Using dairy and egg alternatives in baking and cooking

Nutritional basics of a vegetarian and vegan diet

How to build a great meal

Cookery essentials – pastry, sauces, stocks and soups

Seasonal cooking and eating

Cooking with tofu

Root-to-tip eating