Advanced Certificate in Food and Wine
This final one term spring course is a professional cookery course for proficient cooks wishing to enhance their knowledge, find fresh inspiration and optimise their cooking career. Refining the skills and techniques acquired during the Foundation and Intermediate terms, students can expect to graduate with the finesse required to enter a top level professional kitchen or alternative area of the food industry.
Sample recipes • Roasted pollock with sweet corn purée and mushroom mousseline • Calves Liver with parsnip crisps • Tomato and red pepper consommé • Ballotine of chicken with wild mushroom and rosemary jus • Assiette of rabbit • Vanilla rice pudding with rum sabayon • Brioches • Peanut chiboust, popcorn and caramel • Croissants
Sample techniques• Sauces (Jus, Beurre Blanc, Hollandaise, Bisque, Sabayon) • Tempering chocolate • Preserving (Apple and sage jelly, quince paste, bottling, jams and chutneys) • Shellfish preparation • Sugar work • Yeasted pastries (Danish pastries, croissants) • Terrines • Professional skills for catering operations (Law, health and safety, ordering, VAT, staffing)
Take a video tour of the school
Students intending to take the Advanced Certificate without having taken the Intermediate Certificate will be expected to be well-acquainted with the techniques covered in the Foundation and Intermediate Certificates either from training in a cookery school or a professional kitchen.
Combining classical skills and contemporary recipes, the syllabus is constantly updated to reflect current food trends and the style of the food is both sophisticated and challenging. Students are introduced to professionals from all areas of the industry as well as graduates of the School who have followed a variety of career paths. Practical advice on starting food-related businesses, as well as a vineyard visit in Sussex and a trip to Smithfield, are also included.
In small groups students devise and cook a dinner party for fellow students showcasing the skills learnt throughout the Diploma. Students also learn how to cost and plan an event for several hundred guests, including ordering, staffing and organisation. They also put together a portfolio for assessment and to present to future employers.
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.
10th Apr 2013
One Term: 09th Apr 2013 to 28th June 2013
"It’s only at the end that I can appreciate everything that I have learnt.... really excellent.... and I would highly recommend it to anyone and everyone. Thank you"Lindsey Anne Shah – Graduated July 2008