The 'Moving on' course is perfect for students who have done a good amount of cooking at home or school and are confident with basic vegetable chopping and knife skills.  It is great to progress their skills and teach them quick supper dishes that will stick with them over the years. I do like to stress that learning the basics isn't  boring and the 'Starting Off' course is fun, informative and anything but dull!  If you are not sure which course to choose, just have a chat with me.  

The course is structured over an academic term, with alternate weeks cooking in my kitchen and then at home. Usually 3 workshops with me will take place before half term and 3 after, fortnightly.

Students arrive in the kitchen to a warm atmosphere with fun music.  On the first workshop I will introduce them to the kitchen, talk through safety, kitchen hygiene and how to dress as a chef. Next on the agenda is a practical session about knives: how to tell if a knife is sharp and then how to sharpen it and then we get straight on with cooking.

Each week, I will demonstrate a technique and recipe which the students will then repeat in class.  Tasting is essential along the way, however, not with fingers!  I will demonstrate a second recipe, using a similar technique, that the students will then prepare at home.  All the demonstrations are filmed so that the students can watch them at home if they need a reminder or if they have to miss a week unavoidably.  You will be given access to a private page on my website when the course starts for this.

 Over 3 months the students will cook a minimum of twelve recipes. Alternately in my kitchen and then a second at home.  They will have a recipe file and all the recipes have a self-assessment sheet on the back that needs to be filled out.  Recipes cooked at home need to be photographed and recorded in the file.  Students will need to bring plastic boxes to take their food home with them.

Each week I will check the student files and discuss the results, helping with any problems and giving tips where needed.  I will encourage students to keep files up to date each session and if they need to stay behind or come earlier to quickly catch up with self-assessments, they are welcome to do so. 

On the last evening, files will be signed off and certificates will be awarded. I will then be able to submit the assessors report to the DofE website using each student’s registration number. 

If it is quite a long journey to get here, I am happy for drivers to stay, but not in the kitchen... you can rest on the shop sofa and listen to the fun and banter!


Cooking with Be:

Week 1: Sticky lemon chicken

Week 3: Bolognaise sauce

Week 5: Tuna & sweetcorn pasta bake

Week 7: Chinese fried rice

Week 9: Teriyake salmon, mashed potato

Week 11: Crunchy Almond Chicken, BBQ sauce

Cooking at home:

Week 2: Thai Green chicken curry & rice

Week 4: Minced beef tacos with salsa

Week 6: Pesto

Week 8: Sweet & Sour Pork

Week 9: Smoked mackerel pate, melba toast

Week 12: Shortcrust pastry mini tarts


  • High teacher:student ratio
  • 3 or 6 month courses 
  • Adaptable for all award levels
  • Local, nr Leatherhead, Surrey
  • Complete course, signed off
  • Skills & recipes for life

  • 7.30pm – 9.00pm
  • Tuesday evenings
  • Small groups of 8
  • Relevant recipes
  • Food hygiene & kitchen safety
  • Video support
DofE - Moving On
Tuesdays 7.30pm - 9.00pm
balance payable one month before course commencement. Details supplied with booking confirmation
Deposit Payable Now:
further information
email be
or call
01372 803821
Course Venue
Vineries House, Lower Road, Effingham, Leatherhead, Surrey KT24 5JP
Note: We are next door to The Vineries Garden Centre

Be's welcome to the DofE Workshops

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