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.
Leiths Intermediate Certificate in Food and Wine:
5 Jan to 27 Mar 2009 | £7,000
(deposit £700) | places available |
Click for an application form.
Sample recipes Twice-baked Soufflés - Soy Braised Guinea Fowl with Shiitake Mushrooms - Aubergine and Prosciutto Gougère - Tarte au Citron - Cracked Black Peppercorn Pasta with Truffle Oil - Boned Stuffed Chicken with Ricotta and Sundried Tomatoes
Top
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 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.