Leiths professional courses / Essential Cooking Certificate: Daytime Course
Summary Essential Cooking Certificate: Daytime Course
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Mon 14 Aug 2017 to Fri 8 Sep 2017PLACES AVAILABLE
£3175.00
Call +44(0)20 8749 6400 to book an informal interview and tour of the School.
Please note: This full time course runs every working day, from Monday to Friday, from Monday 14th August - Fri 8th September 2017. Each day begins at 9.30am and finishes at 4.30pm.
To secure a place on this course we require a deposit of £400 and agreement to the terms and conditions. You can book and pay a deposit by clicking here.
If you would like to learn the maximum number of cookery skills for a professional environment in the shortest period of time, this hands-on fast paced 4 week course is for you.
Whether you are considering a new career or need to fend for yourself after leaving home, you’ll learn all of the essential skills you need for a lifetime of confident cooking. From comforting classics to cutting edge creations, this is a unique opportunity to master the building blocks of cooking. By the end of the course, you will have an impressive repertoire and your new skills will open the door to hundreds of recipes. You will learn to plan your time in the kitchen and develop kitchen management, menu planning, presentation and budgeting skills.
Please note that during this course, the School will be closed on Bank Holiday Monday 29th August 2016.
Suitable for
The Leiths Essential Cooking Certificate is ideal for anyone with professional cooking ambitions who is new to cooking. Students gaining the Leiths Essential go on to
- cook for private clients
- plan their own food businesses
- work in Safari lodges or ski chalets
- run bed & breakfasts, delis and cakes shops
- work in other food related industries
Course content Essential Cooking Certificate: Daytime Course
Weeks 1-3
Learn skills tackled on our professional courses but in a more relaxed format (no exams!). Your time will be split between demonstrations and hands on cooking under the guidance of the Leiths expert teachers. We will also be focusing on cooking seasonally, entertaining on a budget, planning your time in the kitchen and simple but effective presentation.
The final week
Join the professional fast track as you hone your technical abilities, preparing you for a more professional cooking environment. You will learn to plan your time in the kitchen and the importance of mise en place (a chef’s term for preparing ahead of service).
Leiths teachers will assess your progress throughout the 4 weeks of the course and successful students will leave with a fantastic qualification in practical cooking skills, kitchen theory and professional hygiene. To celebrate your achievements, you will put your budgeting, kitchen management, menu planning and presentation skills to the test as you learn to prepare and cook for a crowd. Friends and family are invited to join you for a delicious sharing menu cooked by you and your fellow students.
Typical Day
Uniform and equipment Essential Cooking Certificate: Daytime Course
Students on this course will require a set of kitchen equipment and a chef's jacket (approx. £140) and course literature (£30). Order forms for all required items are sent out with the final invoice eight weeks before the course is due to start.
Practical Information Essential Cooking Certificate: Daytime Course
What is included:
- 2 x Leiths aprons
- A Leiths How to Cook book
What you need to bring:
- Flat soled shoes
- Long trousers and a long sleeved top are advisable
- A notebook and pencil
Allergies and Intolerances:
We are happy to make adjustments where possible.
Some classes are however unsuitable for people with particular intolerances – where the menu would need to be completely different.
We need 10 days notice to be able to properly check the class, adjust order/write/adjust recipes
* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).
NEED ADVICE ABOUT A PROFESSIONAL COURSE? CALL +44 (0)20 8749 6400
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