This one-term Summer course is for confident cooks wishing to enhance their knowledge and who have professional ambitions. The classical methods used and modern recipes prepared are more stylish and sophisticated than those on the Intermediate Certificate. After completing the Advanced Certificate students should be proficient cooks, so that real inspiration can be brought to the preparation and presentation of dishes.
Leiths Advanced Certificate
in Food and Wine
13 Apr to 3 Jul 2009 | £7,250
(deposit £700) | places available |
Click for an application form.
Sample recipes Scallops with Lemongrass and Couscous - Foie Gras Parfait with Sauternes Jelly - Caul wrapped Chicken with Rosemary Jus - Salmon Ravioli with Basil Sauce - Striped Chocolate and Grand Marnier Bavarois - Croissants, Tarte Tatin, Brioche and Danish Pastries
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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 classic lectures and demonstrations are aimed at perfecting more complicated composite work, such as consommés and aspics, sophisticated sauces, boning poultry, mousselines, parfaits, petits fours, gateaux with fondant icing, terrines, preserving, chocolate work, advanced patisserie and spun sugar.
The contemporary lectures and demonstrations incorporate current trends. This part of the course is constantly updated. There are lectures on becoming self-employed, cooking for photography, kitchen design, restaurant and catering management, starting a business and party planning. Chefs from restaurants throughout the country demonstrate their particular skills and specialities.
Wine School The Advanced term wine course encourages students to compare old and new world wines. We also discuss current market trends in food and examine the effect this has on the wine trade. Students study sparkling and fortified wines and learn how to put together a wine list.
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.