Included in the fees

All tuition, use of equipment and ingredients for cooking and an apron

Shared Accommodation (Monday to Friday)
Single room supplement (limited availability) £50 five day course, £90 two week course
Supplement for students who wish to arrive on Sunday evening £20, per Sunday
Reduction for non resident students £50, per week

Continental breakfast, mid-morning tea, coffee and refreshments, 4-5 course lunch,
afternoon tea and 4-5 course dinner with wine

Students have full use of the grounds; grass badminton court, volleyball court (weather permitting) rounders pitch, outdoor table tennis table, indoor table football and a rather bumpy croquet lawn.
There is also a hard tennis court in the village for students to use



Chalet Cook's Course
Orchards cookery book, a folder containing a two week menu plan, time plans for cooking
at altitude, conversion tables, napkin folding, food translations for shopping in a foreign language,
catering for special diets and food allergies, tips and guidelines to follow when running a chalet.
Chalet Cook's goodie bag - containing all sorts of equipment.
Recruitment

Designer Dinners Course
Orchards cookery book containing foolproof recipes, twelve menu plans of five course designer dinners.
Napkin folding, guidelines for menu planning, conversion tables, short cuts and tips of the trade

Off to University Course
Cookery book containing recipes and guidelines for students cooking and entertaining on a budget.
A goodie bag filled with all sorts of equipment to help students set themselves up in the kitchen



Five Day and Two Week Courses
We ask students to arrive on Monday morning by 9.30am to start promptly at 10am.
Those travelling long distances are welcome to arrive the evening before. We ask students
to plan to arrive after 7pm, supper is at 8pm and everyone is welcome.
The course is intensive with students participating until after dinner.
We conclude at 4pm on Friday afternoon.
Students on the two week course start the second week of the course on Monday at 9.30am