The Courses
Whether it’s a one-day masterclass or a more in-depth five-day course, The Bertinet Kitchen Cookery School offers relaxed and fun-filled classes for food lovers of all abilities, including:

• Bread Making | Attracting customers from all over the world, drawn to learn from one of Richard Bertinet’s key areas of expertise, there is a range of class offers from an introductory day course, seasonal baking, Nordic and other regionally focused classes, and much more.
• Pastry And Patisserie| Take a masterclass, focusing on all kinds of treats from croissants and viennoiserie, savoury and sweet pastry, with technical cinnamon knots or decadent doughnuts. Or take a chocolate making class, learning to work with this most-indulgent of ingredients to create truffles, flavoured chocolate ganache and create exquisite hand-dipped chocolates.
• Kids Courses | Often seasonally based and frequently taking place during school holidays, the kid classes are packed full of fun and teach the same level of skill as adult Bertinet class.
• Something Different | Discover a world of flavour in these focussed classes, where you can learn everything from Malaysian, Italian or Japanese cuisine to the secrets of saucing.

More courses being added regularly. Contact them direct for the most up to date range of cookery courses. Mention ICSA

The Bertinet Kitchen Cookery School in Bath, has been awarded a prestigious kite-mark of quality and accreditation from leading regulatory body, the Independent Cookery School Association (ICSA).

The school, headed up by French master baker Richard Bertinet, which runs a variety of culinary courses to train both novice cooks and aspiring bakers in a broad range of skills and cuisines from day courses to Diploma’s.

ICSA schools undergo rigorous assessments to ensure consistent delivery of excellence in cookery skills and training, as well as other criteria such as adhering to strict standards of environmental sustainability and continued support for British farmers and seasonal produce.

Accreditation from a recognised industry body such as ICSA is also vital for aspiring chefs to be able to further their professional careers within the hospitality industry and other related culinary professions. Aspiring domestic chefs can also gain new transferrable skills to improve their culinary knowledge and applications in their home kitchens including knife skills, world food courses and nutritional understandings for both young and old.

James Day, Director of Operations at ICSA, said: “We’re thrilled to have awarded Richard Bertinet and team at The Bertinet Kitchen with the ICSA kite-mark and accreditation. It’s a mark of trust and quality which gives people complete assurance that the cookery school is operating to the highest standards of training. Additionally due to their overall high scoring and focus, they also achieved our prestigious ‘Centre of Excellence’ award for Breads and Patisserie”

“As well as being sustainable, seasonable and regionally sourced where possible, all our ICSA accredited cookery schools aim to teach zero waste principles in foods and packaging. Through ICSA, we aim to help shape Britain’s culinary landscape by championing chefs and schools who work to the highest standards, sharing professionally trained transferrable skills to a wider market of food consumers.”

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