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, squeezing 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 Intensive - White then Blue
2 week course | 14 Jul 2008 | £1,330 | places available |
Intermediate - White then Blue
2 week course | 14 Jul 2008 | £1,390 | places available |
Beginners - Blue
1 week course | 21 Jul 2008 | £680 | places available |
Intermediate - Blue
1 week course | 21 Jul 2008 | £710 | places available |
Survival Cooking
1 week course | 28 Jul 2008 | £650 | places available |
Advanced
1 week course | 28 Jul 2008 | £715 | places available |
Easy Dinner Parties
1 week course | 4 Aug 2008 | £705 | places available |
Beginners Course for Teenagers
| 4 Aug 2008 | £520 | course full |
Beginners - White
1 week course | 15 Dec 2008 | £680 | places available |
Intermediate - White
1 week course | 15 Dec 2008 | £710 | 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 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 phone the school and check your proficiency before enrolling on this course. <<
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. <<
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. <<
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. <<
Survival 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. <<