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Chef Skills: Daytime Course

Elevate your cooking abilities and expand your culinary horizons with our accredited Chef Skills course.

Are you ready to take your culinary skills to new heights?

Chef Skills is a 4-week, full-time professional course designed for proficient and knowledgeable home cooks, chefs and food professionals with the ambition to boost kitchen competence and develop new fundamental skills. The progressive techniques taught on this unique course will both refine and enhance your cooking. The course runs five days per week over a month in the summer.

If you are already a keen cook with a repertoire of foundation cookery skills, this course will allow you to build confidence and technique, develop your own personal cooking style and help you progress, to become a masterful home cook or to excel in the food industry.

As well as expanding your set of key classic skills, you’ll diversify your range of recipes by creating contemporary, global dishes and intriguing flavour combinations. You’ll master the art of food presentation, canapés, meat and fish techniques, and gain endless recipe inspiration. The course celebrates and embraces emerging food trends, ensuring you’ll be primed to offer the food that people love to eat today.

If you have taken the Essential Cooking Certificate, this course is the natural progression. If you haven’t, take a look at this questionnaire to determine if your skills are the correct level for this course.

Who is this course for?

- Competent, passionate home cooks who want to enhance and elevate their cooking skills

- Chefs looking to refine and elevate their skills to boost career opportunities

- Those who have taken our Essential Cooking Certificate seeking to build on these foundation skills, deepen their knowledge, and take their culinary ability to the next level and unlock doors to a career in the food industry

- Those who have completed chef training in the past and are keen to refresh their skills and master more contemporary cooking techniques and recipes

Whatever your motivation for taking the course, we will equip you with in-depth knowledge and kitchen confidence to fulfil your ambitions.

Life at Leiths

What can I expect from life at Leiths?

Our Virtual School Visit is live on our site to give you a taste of life at Leiths.

The Leiths Culture

Leiths wouldn’t be Leiths without its connected network of passionate, approachable people. Hear from our current students, alumni and staff as they describe the culture at Leiths in their own words and share their personal experiences.

The Leiths Effect

Filmed at the Leiths 40th anniversary celebration, hear from leading industry professionals and some of our most inspiring alumni, as they discuss what it means to be trained at Leiths.

Course Content

Your commitment will be split between demonstrations and hands on cooking under the guidance of the Leiths expert teachers. We will also be focusing on planning your time in the kitchen and simple, effective food presentation.

Leiths teachers will assess your progress throughout the 4 weeks of the course and students will be required to complete a theory and practical exam at the end of the course to be eligible for the certificate.

Successful students will leave with a fantastic qualification in practical cooking skills, kitchen theory and professional hygiene.

  • Breads and bigas
  • Hollandaise sauce
  • Uses of gelatines for set creams and bavarois
  • Italian meringue
  • Fish and shellfish prep
  • Enriched pasta and gnocchi
  • Pate sucrée
  • Soufflés
  • Meat prep and sauces
  • Layered pastry/introduction to flaky pastry
  • Choux pastry
  • Cake making
  • Canapés and buffet evening cooking sessions
  • Duck breasts with a bramble sauce, pommes anna and hispi cabbage
  • Slow cooked Pork cheeks with apple compote, braised lettuce and pommes puree
  • Sea bream with fennel purée and hazelnut dressing
  • Chicken liver pate with soda bread and tomato chutney
  • Sausage rolls using flaky pastry
  • Gnocchi with asparagus, peas and a sage butter
  • Gingerbread Alaska
  • Fougasse bread
  • Seville orange soufflé

Course Details

2021 Course dates:

Mon 23 Aug - Fri 17 Sept 2021 (10.00 - 16.30 each day, not running Mon 30th Aug)

We offer the Chef Skills in various different formats, so you can achieve your culinary ambitions in a way which suits your schedule and lifestyle:

Chef Skills; Summer Daytime Course: This full time daytime course which runs Monday to Friday for four weeks in the summer.

Chef Skills; Evening Course: An evening course running two evenings per week for ten weeks, as well as three Saturdays throughout the duration of the course.

Chef Skills; Online Course: Our flexible, 24 week online course which involves approximately 3 hours of cooking per week.

Students who attend the course in the school will automatically be enrolled for the assessment at the end of the course. Successful students will be awarded the professional Leiths Chef Skills Certificate.

Online course students will receive a digital certificate of completion. They will also have the opportunity to enrol for the full accreditation, with a two-day practical course at the school to determine their final mark.

If you would like to talk to us about a place on the Chef Skills evening course starting in August 2020, please email us at registrar@leiths.com to arrange a chat with one of our experienced and approachable tutors, or call 020 8749 6400.

To secure a place on the course, we will ask for a completed enrolment form and a deposit to secure your booking. If you have any queries regarding how to book the course please telephone the school.

Foreign Language Students and Visas

If English is your second language you should have proof that you've attained an IELTS (International English Language Testing System) band score of 6.5 which equates to C1 on the CEFR (Council of Europe's Common European Framework). If you have studied at degree level before in the UK this will not be needed.

If you have any Visa related questions please contact the Registrar at registrar@leiths.com.

We are running our kitchens with smaller numbers of students but still with our normal teacher to student ratio. We are using different methods of teaching; managing spaces and timings in the building to allow every student their space.

Our kitchens are always scrupulously clean but we have increased our cleaning schedule to include a full deep clean of common areas between occupations by each student group.

A summary of our full Covid-19 Health & Safety Plans, with all the key points and information you need for a safe return to our kitchens can be found here. We will update our procedures as necessary.

Practicalities

Uniform and equipment

Students on this course will require an equipment pack and uniform (approx. £140). Instructions for all required items are sent out before the course begins.

What is included

  • 2 x Leiths aprons
  • A Leiths How to Cook book

What to bring

  • Closed toed, flat soled shoes
  • Long, loose trousers and a long sleeved top are advisable
  • A notebook and pencil

Allergies and intolerances

We are happy to make adjustments where possible.

Please see our allergy and dietary restrictions advice here.

Fees

£3680 (£400 deposit)

Before enrolling, we highly recommend that you book an initial chat with one of our friendly tutors. Due to the current situation we are currently offering 1:1’s by phone and video. You’ll have an opportunity to talk about yourself, what you are hoping to achieve and we can discuss our courses and their suitability for you. We can of course talk you through our current social distancing and health and safety policies and explain what to expect in the new academic year as well as answer any questions that you may have. You should allow up to half an hour for the appointment.

Places are offered on a first come, first served basis.

To secure a place on this course a deposit of £400 is payable as well as your agreement to the terms and conditions, which you can read here. Your signed enrolment form should be sent to:

Registrar

Leiths School of Food & Wine,
16-20 Wendell Road, London,
W12 9RT, UK
or E-mail: registrar@leiths.com

All remaining professional courses fees will be due at least six weeks before the course start date.

We’ll send you an invoice, along with instructions for ordering equipment, books and uniform closer to the time. You can find approximate prices on our price list. For an updated version please visit info@leiths.com or ask a member of staff.

Leiths School of Food and Wine is located over 4 floors of a light and airy space on a residential street between Shepherd's Bush and Chiswick in West London.

The school comprises four kitchens, three of which are used for the full time students while the fourth is used for recipe development, corporate team building, one day workshops, photography and filming.

The kitchens are all air conditioned and equipped with gas ovens and hobs of the same design and high standard employed by professional restaurants and catering kitchens, giving students access to all the equipment needed to learn to cook professionally.

The demonstration kitchen on the ground floor is fitted with LCD screens and cameras enabling students to see the close up details of each step of the dishes and techniques demonstrated by the teachers and outside lecturers.

Prices & Booking

Chef Skills: Daytime Course
Daytime Course

£3,680 (£400.00 deposit)

Mon 23 Aug 2021 - Fri 17 Sep 2021     LIMITED SPACES

SHOW SESSION DATES/TIMES
  • Mon 23 Aug 2021 10.00-16.30
  • Tue 24 Aug 2021 10.00-16.30
  • Wed 25 Aug 2021 10.00-16.30
  • Thu 26 Aug 2021 10.00-16.30
  • Fri 27 Aug 2021 10.00-16.30
  • Tue 31 Aug 2021 10.00-16.30
  • Wed 1 Sep 2021 10.00-16.30
  • Thu 2 Sep 2021 10.00-16.30
  • Fri 3 Sep 2021 10.00-16.30
  • Mon 6 Sep 2021 10.00-16.30
  • Tue 7 Sep 2021 10.00-16.30
  • Wed 8 Sep 2021 10.00-16.30
  • Thu 9 Sep 2021 10.00-16.30
  • Fri 10 Sep 2021 10.00-16.30
  • Mon 13 Sep 2021 10.00-16.30
  • Tue 14 Sep 2021 10.00-16.30
  • Wed 15 Sep 2021 10.00-16.30
  • Thu 16 Sep 2021 10.00-16.30
  • Fri 17 Sep 2021 10.00-16.30
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