Intermediate Certificate in Food and Wine
This one term winter course is a professional cookery course suited to those with a sound knowledge of cooking who wish to improve their skills. It is also suitable for experienced cooks who lack formal training but wish to learn classical cooking methods to create contemporary dishes. Students completing the Intermediate Certificate will be proficient cooks, able to enter into a professional catering environment. This is also the second term of the three term Diploma.
The School can assist in arranging coaching prior to the course to enable students, where appropriate, to join us at this level. Students wishing to join at this level should contact the School to arrange an interview to discuss their suitability for the course.
Sample recipes • Twice baked cheese soufflés • Soy braised guinea fowl with shiitake mushrooms • Venison steak with green peppercorn sauce • Wood pigeon and black pudding salad • Boned stuffed chicken with ricotta and sun-dried tomatoes • Maple pecan pies • Tarte au citron • Salted Szechwan pepper prawns • Hot cross buns • Caramel mousse
Sample techniques • Fish and shellfish preparation • Sauces • Mousses • Ice creams • Enriched breads • Boning a leg of lamb • Soufflés • Homemade pasta • Canapés • Thai cookery • Suet pastry • South East Asian cookery
Take a video tour of the school
There are demonstrations from various experts in their fields, who will introduce students to different styles of cooking, such as South East Asian flavours, as well as tastings and demonstrations on subjects such as cheese appreciation, lead by cheese historian Tom Badcock.
Students have the opportunity to put their acquired skills into practise catering for a canapé party for 200 people. In small groups, students also cost, plan, shop and cook for 50 of their fellow students as a practical exercise. Students put together a portfolio to present to future employers with guidance from the Leiths team.
During the term, careers sessions with professionals from all areas of the food industry are organised in order to help students make decisions about future careers. A trip to Billingsgate fish market is also arranged and a two day butchery session is held at the School.
Wine School During the term, students commence the Wine and Spirit Education Trust Level 2 Intermediate Certificate in Wines and Spirits. 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 are knives (£130 or £270) and course literature (£60). Students are required to wear chef’s jackets, hats and checked trousers (£110), and additional kitchen equipment (£120). Order forms for these extras are sent out with the final invoice.
Download Leiths PDF Prospectus (4.6 MiB)
6th Jan 2014
One term: 6th Jan 2014 to 28nd Mar 2014
to join the waiting list.
"It’s been really fantastic. The teachers are always helpful when asked questions. I feel like I can continue to phone for advice even after finishing the course"Alice Ortner – Graduated July 2008