The River Cottage Cooking Diploma: Next Level
Collection of 12 courses
Course Description
River Cottage's Executive chef Gelf Alderson teaches you how to cook seafood. Next Level Fish and Shellfish dives into deeper waters where you’ll learn to tackle more difficult seafood recipes such as Crab Bisque and Oysters Rockefeller.
Gelf will tell you more about using sustainable fish and guiding you through sourcing and preparing a broad selection of seafood such as cephalopods (squid and octopus), oysters, raw fish and more. You'll learn some favourite River Cottage recipes including Squid with Pumpkin Seed Satay and plenty of classics, including ceviche, carpaccio (made with bream) and a scallop tartar.
By the end of this course, you’ll have the confidence to cook crab and understand why making it fresh yourself tastes so much better. You’ll also learn how to pick crab meat like an expert and turn the shells into a rich stock which you’ll use as the base for an indulgent crab bisque.
You'll learn how to source, shuck and serve up oysters - including recipes for cooked and baked oysters.
This course really pushes the boat out, giving you a level of skill on par with professional chefs and it will certainly boost your confidence and entice you to be more adventurous with your fish and shellfish cooking and eating.
You'll learn:
- how to prepare raw fish and shellfish including ceviche
- how to cook a live crab
- sourcing and preparing cephalopods including octopus and squid
- oyster recipes - raw and cooked options
The course includes:
- 4 on-demand video lessons - presented by Gelf Alderson and River Cottage
- lifetime access to the videos, notes and interactive class
- flexible classes - join and learn when and where you like
- downloadable lesson notes
- practical seafood assignments and recipes (with tutor feedback available)
- access on your mobile, PC, Mac or laptop
- small interactive online classroom - chat online to students from around the world and share your creative ideas
Independent Cookery Schools Association approved
This course has been approved by the Independent Cookery Schools Association (ICSA), recognising the highest standards of training.
Time to complete the seafood cooking course:
Every student is different but in general we think the whole course will take around 14 hours 20 minutes to complete including:
- Video lessons: 2 hours 20 minutes in total
- Course notes: 30 minutes per lesson
- Your fish and seafood recipe assignments: at least 2 hours per lesson
- Interactive classroom time: 15 minutes per lesson
- Tutor feedback review (Expert level): 15 minutes per lesson
You'll need:
Your lesson notes will include the full details of the ingredients you'll need, but you will be making fish and shellfish dishes, so you'll need standard kitchen equipment.
Ready to get started?
Just add the course to your basket above - choose the 'Expert' option for personal feedback from Gelf on your seafood cookery assignments.
If you know someone who'd love this course then give it as a gift - just tick "This is a gift" at the checkout.
Any questions? Contact us by clicking on the orange speech symbol - we'd love to hear from you.
CPD Accreditation
Course activity has been accredited by the CPD Standards Office (CPDSO). The course equates to 14 hours, 20 minutes of CPD learning.
Course outline
Raw fish and shellfish
Crab – how to cook, pick and make the most of every part
Cephalopods – how to prepare and enjoy cuttle fish, octopus and squid
Oysters – how to open, prepare and cook
Choose how you want to learn
The Expert option
RecommendedDevelop your learning further with marked assignments and personal tuition from Gelf Alderson
- Start course whenever you like
- 4 weeks tutor access for personalised assignment feedback & coaching
- 4 assignments marked by Gelf Alderson
- Certificate of completion and CPD hours
- Online classroom with up to 20 classmates
- 4 lessons with expert videos & notes
- Group chat & direct message with tutor & classmates
- Lifetime access to videos, notes & classroom
$220The Peer option
Discover the benefits of group learning in an online interactive classroom of no more than 20 people. Get the most from shared knowledge and community study
- Start course whenever you like
- Practise what you learn with your peers
- Online classroom with up to 20 classmates
- 4 lessons with expert videos & notes
- 4 course assignments
- Group chat & direct message classmates
- Lifetime access to videos, notes & classroom
$75
NewBuy this course for a business or group
New
You can now buy this course through your business or organisation for individuals and groups up to 20
Food & Drink classroom - how it works
Start anytime
Watch video tutorials led by expert tutors
Test yourself
Practice what you learn with inspiring assignments
Personal tuition
Get assignment feedback from expert tutors
Share ideas
Collaborate and chat directly to classmates
Meet Gelf Alderson
Gelf Alderson is the Culinary Director at River Cottage having worked alongside Hugh F-W for nearly ten years. Gelf is a dedicated ambassador of the River Cottage commitment to sustainability. He was one of the early pioneers of the farm to fork philosophy and is passionate about using food that is farmed locally, sourced from the River Cottage kitchen garden, or foraged from the surrounding area.
Gelf is able to communicate the importance of sustainable eating in a simple, practical and down to earth way. He is both engaging and charismatic and leaves people with a clear understanding and heads full of ideas to implement at home.
Gelf is able to communicate the importance of sustainable eating in a simple, practical and down to earth way. He is both engaging and charismatic and leaves people with a clear understanding and heads full of ideas to implement at home.
Frequently bought as part of this collection
From $665Up to $2,050 The River Cottage Cooking Diploma: Next Level
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12 Courses • 9 Expert TutorsRiver Cottage Next Level Diploma takes your cooking skills onto the next stage with River Cottage's team of chefs led by Hugh Fearnley-Whittingstall.
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