Depending on your experience Leiths offer 3 courses which are suitable for providing you with the skills required to run a chalet for the season.
Four-week practical course
This course takes place annually in late August, early September (16th August - 10th 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.
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.
16th August - 10th September £2625.00
Book online
Beginners certificate in food and wine
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.
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 in the fees.
27th September - 3rd December 2010 £6500.00
Application form
Intermediate certificate in food and wine
This one-term Spring course is suitable for those with a sound basic knowledge of cookery wanting to improve their skills, or requiring a refresher course. The course is especially suitable for experienced cooks without formal training who wish to learn classical methods and modern styles.
The main subjects covered are boning, soufflés, game, fish, pasta and advanced yeast and pastry work.
There are lectures and demonstrations on exotic fish, game, butchery, with a two-day meat appreciation course, French pastries and gateaux, vegetarian food, Indian cookery, canapés, special diets, developing and understanding sauces, commercial catering and restaurant methods. Students have practice in creative cookery, cooking all day in a realistic environment and in commercial quantities.
During this term the students will cater for a canapé party for about 250 people and the students will be asked to cost the occasion accurately. We arrange guided tours of Smithfield meat market, Covent Garden vegetable market and Billingsgate fish market.
Wine School The Intermediate wine course introduces students to the classic wine regions of the world. Students will try wines with food in each session whilst they learn about the factors which have affected the flavour.
By the end of the course students will be able to identify the 6 favourite white and 6 favourite red grape varieties of the old world.
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.
3rd January - 25th March 2010 £7000.00
Application form
Leiths School of Food and Wine Limited
16-20 Wendell Road
London
W12 9RTTelephone: +44 (0)20 8749 6400
Fax: +44 (0)20 8746 9495
contact and location
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