Two Week Intermediate Course – White, Blue

This 2 week course combines the white and blue 1 week courses.  In both courses we introduce skills and techniques with a greater degree of difficulty than those covered on the key skills courses. Techniques learnt in the key skills courses are developed and refined, enabling you to cook delicious contemporary food to a higher level.

During the White course (week 1), skills and techniques covered include meat and fish preparation and cooking, making enriched bread doughs, adding flavourings to bread, making strudels and tatins, learning about sauces. Dinner party cooking is also covered.

During the Blue course (week 2), skills and techniques covered include boning chickens, cooking offal, reduction sauces, shellfish preparation and cooking, ice creams, pasta making. Classic sweet French pastries are covered as well as enriched doughs. On this course we also cover planning and cooking for a canapé party.

Find out more about this course as featured in The Telegraph.

What is included:

• A Leiths apron
• A Leiths cookery book
• All ingredients (and the food is yours to take home)
• A Leiths recipe pack

What you need to bring:

• Flat soled shoes
• Long trousers and a long sleeved top
• A notebook

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"The intermediate two week course was a truly exhilarating experience. The syllabus was brilliantly designed and well planned. The teachers delightful, knowledgeable and inspiring and the college is a wonderful environment and a pleasure to spend time in."