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. Held during the Spring, Summer and Winter, take a 'cooking holiday' and learn a skill for life.
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.
Beginners courses are designed for home cooks who want to learn practical skills to give them confidence in the kitchen.
Intermediate courses are designed for keen home cooks who want to develop their skills and extend their repertoire of dish and learn to cook in a more organised and precise way.
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. There are two different Beginners and Intermediate courses, Blue and White, these are similar skills level but cover different skills and recipes.The classes include demonstrations and practical classes. Students can takes the courses as stand-alone weeks or back-to-back as a two week course in the Summer. 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 - Blue
1 week course
09:45 to 4:30pm | 12 Apr 2010 | £680 | places available |
Intermediate - Blue
1 week course
10am to 4:30pm | 12 Apr 2010 | £710 | places available |
Quick and Easy
4 week course
10:30am to 1pm | 19 May 2010 | £320 | places available |
Wine and Spirit Education Trust’s Level 3 Advanced Certificate i
1 week course
9.30-4.30 | 5 Jul 2010 | £600 | places available |
Beginners demonstrations only - 2 weeks
2 week course | 12 Jul 2010 | £280 | places available |
Intermediate demonstrations only 2 weeks
2 week course | 12 Jul 2010 | £280 | places available |
Intermediate - White
1 week course | 12 Jul 2010 | £710 | places available |
Intermediate - White, demonstrations only
2 week course | 12 Jul 2010 | £155 | places available |
| Beginners - White demonstrations only | 12 Jul 2010 | £155 | places available |
Beginners - White
1 week course
10am to 3.30pm | 12 Jul 2010 | £680 | places available |
Beginners Intensive - White then Blue
2 week course | 12 Jul 2010 | £1,330 | places available |
Intermediate - White then Blue
2 week course | 12 Jul 2010 | £1,390 | places available |
Intermediate - Blue, demonstrations only
1 week course | 19 Jul 2010 | £155 | places available |
Beginners - Blue
1 week course | 19 Jul 2010 | £680 | places available |
Intermediate - Blue
1 week course | 19 Jul 2010 | £710 | places available |
Beginners - Blue demonstrations only
1 week course | 19 Jul 2010 | £155 | places available |
Easy Dinner Parties
1 week course | 26 Jul 2010 | £705 | places available |
Advanced
1 week course | 26 Jul 2010 | £715 | places available |
Essential Cooking
1 week course
10am to 3:30pm | 2 Aug 2010 | £650 | places available |
Teenagers Cookery Course
10am to 3.30pm | 3 Aug 2010 | £535 | 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
2010 © Leiths School of Food and Wine
These are the Holiday Courses available at the moment:
Advanced
This one week course can be taken to follow on from the one or two week Intermediate course and is aimed at the confident cook wishing to develop their skills further and wanting to learn restaurant style cooking. >>
This one week course can be taken to follow on from the one or two week Intermediate course and 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. Please telephone the School to discuss your suitability for this course. <<
Beginners - Blue
This cookery course is designed for home cooks who want to learn practical skills to give them confidence in the kitchen. >>
This cookery course is designed for home cooks who want to learn practical skills to give them confidence in the kitchen. The course includes both practical classes and demonstrations. 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 - Blue demonstrations only
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
This cookery course is designed for home cooks who want to learn practical skills to give them confidence in the kitchen. >>
This cookery course is designed for home cooks who want to learn practical skills to give them confidence in the kitchen. The course includes both practical classes and demonstrations. You will learn how to use knives and begin to develop your knife skills, how to weigh and measure ingredients accurately, how to understand and follow recipes. 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 - White demonstrations only
Beginners demonstrations only - 2 weeks
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 and will run from 10 – approx 3.30pm. <<
Intermediate - Blue
This cookery course is designed for home cooks who want to learn practical skills to give them confidence in the kitchen. >>
This cookery course is designed for home cooks who want to learn practical skills to give them confidence in the kitchen. The course includes both practical classes and demonstrations. 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 - Blue, demonstrations only
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
This cookery course is designed for home cooks who want to learn practical skills to give them confidence in the kitchen. >>
This cookery course is designed for home cooks who want to learn practical skills to give them confidence in the kitchen. The course includes both practical classes and demonstrations. 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.
Intermediate - White, demonstrations only
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 demonstrations only 2 weeks
Teenagers Cookery Course
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. The price includes a copy of Leiths Simple Cookery Bible. <<