Essential Cooking Certificate: Evening Course - Part 2

    3440.00 (£400.00 deposit)

  • Mon 30 Sep - Wed 4 Dec 2019 Show session dates/times
    • Mon 30 Sep 2019
      18.30-21.30
    • Wed 2 Oct 2019
      18.30-21.30
    • Mon 7 Oct 2019
      18.30-21.30
    • Wed 9 Oct 2019
      18.30-21.30
    • Sat 12 Oct 2019
      09.30-14.30
    • Mon 14 Oct 2019
      18.30-21.30
    • Wed 16 Oct 2019
      18.30-21.30
    • Mon 21 Oct 2019
      18.30-21.30
    • Wed 23 Oct 2019
      18.30-21.30
    • Mon 28 Oct 2019
      18.30-21.30
    • Wed 30 Oct 2019
      18.30-21.30
    • Sat 2 Nov 2019
      09.30-14.30
    • Mon 4 Nov 2019
      18.30-21.30
    • Wed 6 Nov 2019
      18.30-21.30
    • Mon 11 Nov 2019
      18.30-21.30
    • Wed 13 Nov 2019
      18.30-21.30
    • Sat 16 Nov 2019
      09.30-14.30
    • Mon 18 Nov 2019
      18.30-21.30
    • Wed 20 Nov 2019
      18.30-21.30
    • Mon 25 Nov 2019
      18.30-21.30
    • Wed 27 Nov 2019
      18.30-21.30
    • Mon 2 Dec 2019
      18.30-21.30
    • Wed 4 Dec 2019
      18.30-21.30
    CLASS FULL - JOIN WAITING LIST

This part-time course runs on two evenings each week from 6.30pm until 9.30pm, for ten weeks. There are also be three full Saturday sessions, which run from 9.30am until 2.30pm. Please check the dates and times above to ensure that you are available for all sessions.

To secure a place on this course we require a deposit of £400 and agreement to the terms and conditions, which you can read here.

Please note: Payments for professional courses must be made by either bank transfer, cheque or debit card payment. We cannot accept credit cards.

Course

This course is designed for aspiring cooks who have already completed the Essential Certificate and who wish to progress and build upon the foundation skills they have learnt. It is an intensive and fast-paced course for those who are unable to commit to full-time study and who wish to learn around their 9 to 5 schedule.

The dishes you are taught will allow you to refine and enhance the skills you gained during Part 1, helping you to develop as a cook and move forward in the food industry. You may already be working in the food industry, wishing to deepen you knowledge and take on new challenges, or you might be an amateur cook wishing to extend your repertoire of skills.

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

Students may find they need to scale down other commitments while they undertake the course as it requires energy and dedication. Past students have found the Essential Certificate to be extremely rewarding and well worth the effort.

Students will be asked to practise specific skills at home, between classes, and sometimes we will ask you to read ahead before tackling a new skill in class.

As this is a professional course, it will involve continual assessment with feedback, and a marking structure similar to the Leiths Diploma. The end-of-course assessment takes the form of a theory and a practical exam.

Skills covered include:

  • Breads and bigas
  • Hollandaise sauce
  • Uses of gelatines for set creams and bavarois
  • Italian meringue
  • Fish and shellfish prep
  • Enriched pasta and gnocchi
  • Pate sucree
  • Soufflés, savoury and sweet
  • Meat prep and sauces
  • Layered pastry/introduction to flaky pastry
  • Steaming
  • Choux pastry
  • Cake making
  • Canapés and buffet evening cooking sessions

Open evenings:

For information about our upcoming open evenings, click here.

Suitability

The Leiths Essential Cooking Certificate - Part 2 is ideal for anyone who has previously completed the Essential Cooking Certificate - Part 1 and wishes to further their skills.

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 cake shops
  • work in other food related industries


Course content Essential Cooking Certificate: Evening Course - Part 2

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 cooking seasonally, entertaining on a budget, planning your time in the kitchen and simple but effective presentation.

Leiths teachers will assess your progress throughout the 10 weeks of the course and students will be required to complete a theory and practical exam at the end of the course to be be eligible for the certificate.

Successful students will leave with a fantastic qualification in practical cooking skills, kitchen theory and professional hygiene. Example of the areas covered:

  • Breads and bigas
  • Hollandaise sauce
  • Uses of gelatines for set creams and bavarois
  • Italian meringue
  • Fish and shellfish prep
  • Enriched pasta and gnocchi
  • Pate sucree
  • Soufflés, savoury and sweet
  • Meat prep and sauces
  • Layered pastry/introduction to flaky pastry
  • Steaming
  • Choux pastry
  • Cake making
  • Canapés and buffet evening cooking sessions

* 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

Sign up to the Leiths newsletter

Sign up to our newsletter for the latest news, offers, recipes and tips from the Leiths experts. Occasionally we send information about specific courses. Help us tailor it to your interests.

I am interested in:

Close

Post me a Leiths brochure

I am interested in:

Please complete the device above to help protect us from spam. Then press submit.

Thank you

We have received your request and will send a brochure to the address you have given us.

Loading course information...