How to Choose the Right Level for an Online Cooking Course

“I'm not sure whether I'm a beginner or intermediate.” It's the question that comes up most often before enrolling in an online cooking course — and it's a good one. Choose a level that's too high and you'll struggle. Choose one that's too low and you'll get bored. Either way, you risk giving up.

Here's how to assess yourself honestly, without flattering yourself or selling yourself short.

The only real test: what you can cook without a recipe

Your level isn't determined by how many years you've spent cooking or how many cooking shows you've watched. It comes down to what your hands can do without a screen propped up beside the chopping board.

Ask yourself these four practical questions:

1. Can you dice an onion evenly in under two minutes?
2. Can you cook meat to the desired doneness without piercing it or guessing?
3. Can you rescue a split sauce?
4. Can you put together a balanced dish using what's in the fridge?

The number of honest “yes” answers will almost always point you towards the right level.

Level 1 — Beginner: build the foundations

This is your level if: you cook, but always with a recipe in front of you; preparation takes a long time; and your results vary from one attempt to the next without you knowing why.

What you'll work on: holding a knife and mastering basic cuts, organising your workspace (the all-important mise en place), salt and seasoning, heat control, simple cooking methods and basic sauces.

You're ready to move up when: you can cook a complete meal without looking at a recipe and get consistent results.

Good to know — Most cooks who consider themselves “intermediate” gain a great deal from revisiting this level. It's not about humility: a poorly learned technique limits everything you build on top of it.

Level 2 — Intermediate: become more consistent

This is your level if: your dishes taste good but aren't consistent, you know around ten dishes by heart, and you feel uncomfortable straying beyond that repertoire.

What you'll work on: cooking to a target temperature, stocks and jus, hot and cold emulsions, timing several elements at once, and building seasoning in layers.

You're ready to move up when: you can serve four people a meal with three hot elements, all on time, without panic or anything going cold.

Level 3 — Advanced: create your own dishes

This is your level if: you're consistent, but you spend more time recreating dishes than developing your own. You want greater precision and a more personal style.

What you'll work on: balancing acidity, fat, salt and bitterness; contrasting textures; long, low-temperature cooking; plating; and building a cohesive menu.

You're ready to move up when: you invent a dish, it works first time, and you can explain why.

Level 4 — Expert: refine the finishing touches

This is your level if: you cook skilfully and consistently, and you're looking for that final edge — the difference between a very good dish and an unforgettable one.

What you'll work on: sauces that demand exacting technique, working with premium ingredients, precise temperature control, individual plating and complete consistency from one plate to the next.

The three classic mistakes when choosing a level

• Overestimating your skills because you've cooked for years. Twenty years of repeating the same cooking habits without correction means twenty years at the same level.
• Underestimating your skills out of fear. If you cook without a recipe and without stress, the Beginner level will waste your time.
• Trying to skip a step. Low-temperature cooking is of little use if your seasoning isn't right. Technique never makes up for a missing fundamental.

Chef's tip — If you're torn between two levels, choose the lower one and move through it quickly. Completing an easy level in three weeks feels great; struggling for six months at a level that's too difficult is the leading reason people give up.

A two-minute test to help you decide

If you're still unsure, take the placement quiz on the website: three questions, two minutes and a clear starting level. It won't tell you what you want to hear — it will tell you where to begin.

Conclusion

The right level isn't the most prestigious one: it's the one where you make progress every week without getting discouraged. Choose honestly, and improving becomes a natural process rather than a battle.

Frequently asked questions

Am I a beginner or an intermediate cook?

The test is simple: what can you do without a screen in front of you? If you need to reread a recipe to sear meat or bring a sauce together, beginner is the right starting point.

Which online cooking course should I choose if I'm short on time?

Choose a course divided into short modules, with one technique per video. That lets you practise for thirty minutes without setting aside an entire day.

Can I change levels during the course?

Yes. You automatically move to the next level once all the modules at your current level have been signed off.