2-Week Cookery Certificate (January 2026)

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About This Course

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This is an immersive, hands-on two-week professional cooking course designed for serious food enthusiasts, aspiring chefs, and career changers who want to gain real kitchen skills and business insight.

Led by experienced chefs at Another Fine Mess Cooking Camp & Workshops, this intensive program combines modern culinary techniques, practical menu design, and culinary business foundations , all in a relaxed, small-group environment.

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• Food entrepreneurs developing a concept, café, or supper club

• Hospitality or catering staff seeking a skills upgrade

• Passionate home cooks ready to train professionally

• Anyone exploring a career change into food

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2-Week Professional Cooking & Culinary Foundations

Greystones, Co. Wicklow | January 2026 Intake - 6 Places

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This two-week professional workshop, led by Avril Murphy , Food Consultant, Chef & Tutor, offers a concentrated foundation in modern culinary techniques, professional kitchen systems, and food business awareness.

It’s ideal for those who want serious, hands-on training without committing to a long-term qualification.

Delivered at our kitchen workshop space in Greystones Harbour, the course bridges classical technique with contemporary food thinking in a fully equipped teaching kitchen.

Participants may choose to continue into an optional second two-week block for advanced progression in menu development, service flow, and small-scale culinary business planning.

Please note: This is not a diploma or accredited qualification.
It is a professional-level practical workshop that issues an internal certificate of completion.

Who the Course is For

• Aspiring chefs seeking a solid entry-level foundation in professional cookery

• Food entrepreneurs developing a concept, café, or supper club

• Industry professionals or career changers wanting to refresh and formalise core skills

• Serious home cooks ready to train in a structured, chef-led environment​​

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What You’ll Learn

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Weeks 1–2 · Professional Core

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• Knife control, mise en place discipline, and prep systems

• Stocks, sauces, and emulsions

• Meat, fish, pasta, and vegetable cookery

• Timing, workflow, and plating fundamentals

• Kitchen hygiene, safety, and daily organisation

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Optional · Weeks 3–4 · Advanced Progression

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(Available to graduates of the foundation block)

• Menu design and service simulation

• Batch cooking and scaling systems

• Food costing and supplier management

• Branding and operational planning for small food ventures

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Course Outcomes

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After completing the foundation block, participants will:

• Understand the structure, pace, and expectations of a professional kitchen

• Demonstrate competence in essential cookery techniques

• Gain the confidence to continue into advanced training or apply new systems to their own projects

• Receive a Certificate of Completion — Professional Culinary Foundations

         (Participants who complete both blocks receive a combined certificate in Modern Cooking & Culinary Business.)

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Course Details

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Duration: 2 weeks · Mon – Thu · 10 am – 4 pm
Location: AFM Cooking Space, Greystones Harbour, Co. Wicklow
Dates: January 5 – 16 2026 (Foundation Block)
Fee: €1,600 Launch Offer (Regular €1,950)
Places: Limited to 6 students

Optional Extension: Advanced 2-Week Block (Weeks 3–4) · €1,600 · February 2026

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​Why Train with us?

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• Chef-led instruction by Avril Murphy, Food Consultant | Chef | Tutor with over 20 yrs experience.

• Small-group environment ensuring personalised feedback

• Balanced focus on craft, structure, and culinary business understanding

• Supportive, realistic approach — professional standards, no pretence

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Apply Now / January 2026 Intake

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Spaces are intentionally limited to maintain professional standards and mentoring quality.
Early application is recommended.

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