This four-week practical course takes place annually in late August, early September. It is designed to teach the basic skills needed to become a confident, capable, efficient cook and is suitable for those planning to cook in chalets, villas and shooting lodges, or as a Summer gap-year course for the amateur cook.
Leiths Basic Certificate
in Practical Cookery:
17 Aug to 11 Sep 2009 | £2,625
(deposit £250) | places available |
Book online or click for an application form.
Sample recipes Baked Stuffed Chicken Breasts with Sundried Tomatoes - Sage and Ham - Moules Marinières - Homemade Pasta with Tomato and Basil Sauce - Lemon Meringue Pie - Individual Chocolate Mousse Cakes
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Bookings received before 1 April will be at the prices indicated; any bookings received after that date will be subject to a fees increase. E&OE
2008 © Leiths School of Food and Wine
The day is divided between practical cooking demonstrations and lectures. The dishes prepared are interesting and uncomplicated, with a balance between classical methods and modern recipes.
Students learn the skills needed for meat preparation, cooking and carving, fish preparation, vegetable preparation, stocks and sauces, the use of gelatine, pastry, meringues, ice creams, sweet sauces, cakes, scones and breads.
Talks are given on buying produce, storage, freezing, nutrition, low-fat cooking, menu planning, cooking on a budget, food with wine and freelance work.
Students on the Basic Certificate will require knives and an equipment wallet (£50), chefs jackets and hats (£35) and Leiths Bible (£30), these will be invoiced as extras. Order forms for these extras are sent out with the final invoice.