Any recipe can be googled these days, a thousand variations, so many videos. It is another thing to work with someone and ask questions and gain confidence. What I offer are classic techniques that can be built upon, learned from chefs with experience in European and American Michelin star restaurants. The kind of skill and knowledge that every great home cook needs to build an amazing dish with literally anything you have on hand. Nothing pretentious. Anyone can cook :)
Find out the skills they are confident in and where they think they're blind spots are. Then take it to the basics. Like a French kitchen in 1880 where you have nothing but fire, heat, dairy, acids, proteins, herbs, a couple of pots and build something with it. Always tasting, always testing. Develop a palate and basic food science knowledge. Intermediate students are ready to start combining techniques and playing with flavor and texture.