Our holiday courses aim to improve cookery skills in an enjoyable atmosphere. They are for those who prefer a course of between one and four weeks and teach the key skills learnt on the longer certificate courses but without examinations.
These are more practical, rather than theoretical, courses aimed at improving proficiency and confidence. At the end of the course you should feel confident cooking and entertaining at home.
During the Christmas and Easter breaks, we run both Beginners and Intermediate courses, providing as much practical experience as possible and concentrating on entertaining at home. New recipes are constantly included, giving you the opportunity of returning to add to your repertoire. We also run specialist courses, usually in the summer holidays. We are glad to discuss the suitability of each course with you. Certificates of attendance and references are available on request.
Beginners - White
1 week course | 15 Dec 2008 | £680 | places available |
Intermediate - White
1 week course | 15 Dec 2008 | £710 | places available |
Beginners Course for Teenagers
| 15 Dec 2008 | £520 | places available |
Beginners - Blue
1 week course | 30 Mar 2009 | £680 | places available |
Intermediate - Blue
1 week course | 30 Mar 2009 | £710 | places available |
Beginners Course for Teenagers
| 6 Apr 2009 | £520 | places available |
Intermediate - White then Blue
2 week course | 13 Jul 2009 | £1,390 | places available |
Beginners Intensive - White then Blue
2 week course | 13 Jul 2009 | £1,330 | places available |
Advanced
1 week course | 27 Jul 2009 | £715 | places available |
Easy Dinner Parties
1 week course | 27 Jul 2009 | £705 | places available |
Essential Cooking
1 week course | 3 Aug 2009 | £650 | places available |
Beginners Course for Teenagers
| 3 Aug 2009 | £520 | places available |
Beginners - White
1 week course | 14 Dec 2009 | £680 | places available |
Intermediate - White
1 week course | 14 Dec 2009 | £710 | places available |
Beginners Course for Teenagers
| 15 Dec 2009 | £520 | places available |
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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
These are the Holiday Courses available at the moment:
Advanced
This course is aimed at the confident cook wishing to develop their skills further and wanting to learn restaurant style cooking. >>
This course is aimed at the confident cook wishing to develop their skills further and wanting to learn restaurant style cooking. Meat preparation and sauces are taken to a higher degree of difficulty with the making of jus, boning and rolling of ballotines, using foie gras. Pastry includes making puff and yeasted layered doughs. Shellfish, using gelatine, making pasta and clarification are also covered. It is advisable to phone the school and check your proficiency before enrolling on this course. <<
Beginners - Blue
Skills and techniques include how to brown meat effectively to make stews, bread, shortcrust and choux pastry, cake making, meat preparation such as jointing chickens and meat cooking, fish and shellfish preparation and cooking, mayonnaise and combination sauces, sugar syrups and caramels. >>
Skills and techniques include how to brown meat effectively to make stews, bread, shortcrust and choux pastry, cake making, meat preparation such as jointing chickens and meat cooking, fish and shellfish preparation and cooking, mayonnaise and combination sauces, sugar syrups and caramels. Basic dinner party cooking is also covered. The price includes a copy of Leiths Cookery Bible at £30. <<
Beginners - White
During the White course skills and techniques covered include making stock and soups, cooking eggs, making shortcrust pastry, learning how to roast meat, make bread, prepare and cook fish, use gelatine, baking, flour thickened sauces, how to use egg whites and simple buffet ideas. >>
During the
White course skills and techniques covered include making stock and soups, cooking eggs, making shortcrust pastry, learning how to roast meat, make bread, prepare and cook fish, use gelatine, baking, flour thickened sauces, how to use egg whites and simple buffet ideas.
The price includes a copy of Leiths Cookery Bible at £30. <<
Beginners Course for Teenagers
A 4 day course designed to teach 13 to 17 year-olds some basic cookery skills, enabling them to feel confident when cooking for family and friends. >>
A 4 day course designed to teach 13 to 17 year-olds some basic cookery skills, enabling them to feel confident when cooking for family and friends. It will also aid students to become efficient and organised in a kitchen environment. Every morning starts with a brief summary of what the day entails and what skills are being taught. You then cook a two course lunch which you will sit down to enjoy at 12.30. Cooking will continue in the afternoon. During the week a variety of skills will be taught, such as making pasta, baking cakes and biscuits, egg cookery, roasting and soup making. <<
Beginners Intensive - White then Blue
This 2 week course combines the 1 week courses. The book is extra at £30.
Easy Dinner Parties
A week especially designed for busy 'foodies' who want delicious food that is easy to cook. >>
A week especially designed for busy 'foodies' who want delicious food that is easy to cook. The course will focus on the practical issues of how to present dishes attractively and how far recipes can be prepared in advance. The price includes a copy of the new book Leiths Simple Cookery Bible. <<
Essential Cooking
This week is aimed at those leaving home or cooking on their own for the first time and wishing to equip themselves with basic skills and recipes to allow them to cook nutritionally balanced food on a budget. >>
This week is aimed at those leaving home or cooking on their own for the first time and wishing to equip themselves with basic skills and recipes to allow them to cook nutritionally balanced food on a budget. We will also look at presentation and how to make very simple dishes look impressive, and students will learn how humble ingredients can make delicious meals. The days will be all practical sessions. <<
Intermediate - Blue
Skills and techniques covered include meat and fish preparation and cooking, more advanced bread doughs, classic sweet French pastries, pan sauces, making pasta, soufflés and risotto. >>
Skills and techniques covered include meat and fish preparation and cooking, more advanced bread doughs, classic sweet French pastries, pan sauces, making pasta, soufflés and risotto. Fish, seafood, ice creams, sorbets and boning chickens. Organisation, planning and cooking for a canape party is also covered. The price includes a copy of Leiths Cookery Bible at £30. <<
Intermediate - White
During the White course skills and techniques covered include meat and fish preparation and cooking, making slightly more enriched bread doughs, adding flavourings to bread making strudels and tatins, learning about emulsion and pan sauces. >>
During the
White course skills and techniques covered include meat and fish preparation and cooking, making slightly more enriched bread doughs, adding flavourings to bread making strudels and tatins, learning about emulsion and pan sauces.
The price includes a copy of Leiths Cookery Bible at £30. <<
Intermediate - White then Blue
This 2 week course combines the 1 week courses. The book is extra at £30.