This one-term Autumn course gives students a thorough introduction to kitchen techniques and most styles of cooking. It is designed for the interested amateur and the potential professional. Students will become proficient in family and party cooking, learn to understand recipes, plan time efficiently and cook with relaxed confidence.
Leiths Beginners Certificate
in Food and Wine:
28 Sep 2009 to 3 Dec 2010 | £6,000
(deposit £600) | places available |
Click for an application form.
Sample recipes Quiche Lorraine - Italian Bread - Chicken Sauté Normande - Prawn Pilaff - Individual Apple Tarts - Chocolate Profiteroles - Coffee Ice Cream
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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
Fundamental cooking methods are practised thoroughly and on many days three course meals are cooked, which are either eaten for lunch or taken home in the evening. The day is divided between the practical preparation and cooking of food and watching expert demonstrations. The dishes are interesting and uncomplicated, balanced between classical cuisine and modern recipes.
The principal techniques taught are meat and vegetable preparation, jointing, filleting, knife skills, the making of classic stocks and sauces, sauté dishes, casseroles, pasta and pulse dishes, the use of gelatine, mousses, pies, puddings, pancakes, ice creams, pastry, breads and buns, cake decorating and icing.
During this term students will cater for a buffet party for 35 people; the students are asked to help plan a suitable menu.
There are lectures or demonstrations on nutrition and diet, healthy eating, produce buying, planning and costing parties, carving, Thai cooking, fusion food, Middle Eastern cooking, fish, game, pressure cooking, yeast cookery, deep-freezing, microwave cookery and food presentation.
Wine School During this term students are taught how to taste wine and about the factors that affect the taste of wine.
The ‘extras’ for each student on this course comprise knives (~£94), supplementary knife set (£32), and course literature (£60). Students are required to wear chef's jackets, hats and checked trousers (~£65). Order forms for these extras are sent out with the final invoice. Students will be taking the Wine and Spirit Education Trust's Examinations. This is included the fees.