Foundation Certificate in Food and Wine

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    £8920.00

  • Mon 25 Sep 2017 to Fri 8 Dec 2017
    PLACES AVAILABLE

Call +44(0)20 8749 6400 to book an informal interview and tour of the School.

25th September to 8th December 2017

This ten week full time course takes committed amateurs and potential professionals through the fundamental cooking techniques. Students go back to basics, learning the science behind the techniques and build a solid understanding of fundamental culinary skills.

With training in kitchen practice, understanding recipes, time planning, menu planning and cooking for large numbers, students can expect to become proficient and confident cooks. Students completing this course often find work catering for private dinner parties and catered accommodation in the UK and abroad.

Suitable for:

Anyone interested in

  • Working as a professional or private chef
  • Launching a catering business
  • Developing food products
  • Food styling
  • Food writing
  • Food media, marketing and PR
  • Working as a cook/host in ski chalets or on boats
  • Life skills and personal development

How to book:

If you would like to book onto the Foundation Certificate starting in September 2017, please email us to arrange an interview or call 020 8749 6400. 

If you are offered a place on the Foundation Certificate, you will need to provide us with a completed enrolment form and a deposit of £950 to secure your booking. If you have any queries regarding how to book the course please telephone the school.

Course content Foundation Certificate in Food and Wine

You will be continually assessed during the practical sessions. You must also pass a theory and practical examination and complete the coursework to successfully graduate. A class teacher will give feedback and support throughout the course.

Coursework

You will be expected to study at home for about 4 to 5 hours a week. This will include writing time plans, menu planning and costing exercises. This will form a final portfolio to be assessed at the end of the academic year.

Attendance

You may be disqualified from taking examinations if you have not completed the required 80% of the course.

Complaints

Details of our Complaints Procedure can be found here. If you have any questions about this procedure, please email info@leiths.com.


This 10 week full time course gives you a thorough introduction to kitchen techniques and a variety of cooking styles. Training in kitchen practice, understanding recipes, time planning, menu planning and cooking for large numbers is also included.

The food cooked is largely classic in style with an emphasis on fundamental skills. However international cooking styles and recipes are also covered. You will learn to follow, understand and adapt recipes, plan time efficiently and cook with confidence and gain the Wine and Spirit Education Trust Level 1 Certificate in Wine.

Typical skills and sample recipes:

Meat preparation

Roasting

  • pork
  • beef
  • chicken
  • lamb
  • carving
  • Chicken with saffron and lemon
  • Lamb with prunes, chilli, coriander and spices
  • steaks
  • Roast pheasant and accompaniments
  • Venison and cranberry casserole

International cookery

  • Indian and Sri Lankan
  • Middle Eastern

Sauces

  • White sauce, Mornay and béchamel
  • Combination sauces, e.g. Tomato sauce, pesto
  • Liaison sauces
  • Pan sauces

Fish and shellfish preparation

  • flat fish preparation - Lemon sole meuniere
  • Soy glazed salmon with hot and crunchy salad
  • Fish pie
  • Shellfish preparation - Moules marinière

Puddings

  • Egg whites – Meringues
  • Gelatine – Perry jelly
  • Ice creams – Coffee ice cream

Pastries

  • Choux - Chocolate profiteroles, Gougere, Eclairs
  • Shortcrust – Leek and Gruyere, Treacle tart
  • Rough Puff – Eccles cakes

Baking

  • Bread – White loaf, Italian bread
  • Melting method - Black sticky gingerbread
  • Rubbing-in method- Scones
  • Traybakes - Brownies
  • Celebration cakes

Professional skills

  • Freelance cooking - Buffet party cooking, Dinner party cooking
  • Menu writing
  • Basic costing

Wine

  • Introduction to wine tasting
  • Matching food with wine
  • Wine and Spirit Education Trust Level 1 Certificate in Wine

Also covered: Knife skills, presentation, seasoning, egg cooking, stocks, vegetables, canapés, cooking for presents, Christmas cooking, cooking for special diets, healthy eating.

Typical day

A typical day normally starts at 9.15am and finishes at 5pm with an hour for lunch between 1-2pm.

The day is divided between demonstrations and practical cooking sessions. You will also receive lectures and demonstrations from gastronomic celebrities and head chefs from leading restaurants as well as caterers, food scientists and other culinary experts.

During the course, there is also the occasional outing and event that goes outside these set hours.

Morning

Your weeks alternate so on one week, your day begins with a morning demonstration at 10.00am; arrive at 9.45am to be prepared for the start.

The next week, your day will start with a practical cookery session; arrive by 9.15am to change into your chef’s whites and start organising ingredients. 

Lunchtime

If the morning cooking session does not run over, lunch is 1-2pm. You can go to the student common room, remain in the demonstration room, do some research in the library or sit in the local park.

All the food you cook is yours, so if you have a morning cookery session your lunch can be what you've cooked. If you have a morning demonstration, you taste the food at the end of the session, but may also want to bring supplementary food from home or eat out locally.

Afternoon

If you have a practical session in the afternoon, allow time to change and get into the kitchens early to weigh up the ingredients.

Classes usually end at 5pm but may finish later on occasions. If you are cooking in the afternoon, the food cooked can be taken home to enjoy for dinner.

Teachers Foundation Certificate in Food and Wine

Michael Cropp

Michael Cropp

Ansobe Smal

Ansobe Smal

David Gee

David Gee

Jane Montgomery

Jane Montgomery

Throughout the course you will be taught by many other members of the Leiths teaching team - as well as guest chefs and visitors.

Visit the Meet the Team page.

Qualifications Foundation Certificate in Food and Wine

By completing this course, you will gain the following qualifications:

  • Leiths Diploma in Food and Wine
  • Wine and Spirit Education Trust Level 1 Intermediate Certificate in Wines and Spirits
  • Level 2 Award in Food Safety in Catering
  • Level 2 Health and Safety in the Workplace
  • Control of Substances Hazardous to Health class
  • First Aid training

Careers Foundation Certificate in Food and Wine

What you could do with a Leiths Foundation Certificate:

  • Set up your own catering company or freelance for other caterers
  • Become a food stylist and make food look beautiful for photography
  • Develop dishes or products for a food producer or supermarket
  • Teach others to cook
  • Write recipe books
  • Become a food writer
  • Become a private chef for a family
  • Work in food media, marketing or PR
  • Or become a chef and aim for a Michelin star or 3!

Leiths graduates have gone on to become chefs in the country's finest restaurants, leaders of the London food scene, celebrated TV chefs, editors and stylists at top food publications or successful food entrepreneurs.

See what our Alumni are doing now

Finding work
Leiths List, the school's agency for chefs, can also assist students and graduates in finding work.

Booking / Fees Foundation Certificate in Food and Wine

Eligibility
To join a Diploma Course you will need to have a one-to-one session with a senior teacher or one of our managing directors. Please call the school to make an appointment at a mutually convenient time during the working week, or alternatively it is also possible to have a shorter meeting during one of our open evenings.

How to book
In the first instance please contact us to arrange an interview. Following this, to secure a place, we will require a completed enrolment form and a deposit of £950. If you have any queries regarding how to book the course please telephone the School.

Fees
After securing a place with the deposit, fees for professional courses are due in full, four weeks prior to the start of the course.
An invoice will be sent 6 weeks prior to the course start, along with order forms for knives and uniforms.

Funding
We are a Professional and Career Development Loans registered Learning Provider, registration number 1996.

A Professional and Career Development Loan is a commercial bank loan that you can use to help pay for work-related learning.

For further information on financial assistance to support your learning, please visit the GOV.UK website or contact the National Careers Service on 0800 100 900.

Facilities Foundation Certificate in Food and Wine

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 is comprised of 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 equipped with gas ovens and hobs of the same design and high standard employed by most 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 fully air conditioned and 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.

Students have access to a library of cookery books and magazines for reference, a student dining room, changing facilities and WiFi. There are computers at their disposal.


Other Foundation Certificate in Food and Wine

Uniform and equipment

As a student on this course, you will require knives (£140 – 270) additional kitchen equipment (£200) and course literature (£75).

You are required to wear chef’s jackets, hats, aprons and checked trousers. You can order these items from us when you pay the final invoice. Good quality flat, black lace up shoes or non-slip kitchen clogs, must also be worn in the kitchens.

Accommodation

The School is non-residential, but we keep an accommodation list if you need help finding somewhere to stay while you study.

Foreign Language Students and Visas

Students for whom English is a second language should normally have reached an IELTS (The International English Language Testing System) band score (or equivalent) of 6.5 - this equates to C1 on the CEFR (Council of Europe’s Common European Framework)

Students from abroad may be required to send a resumé of their cooking experience, knowledge and skills.

Please contact the school if you are a Non-EU prospective student requiring either a Study Visa or Tier 4 Study Visa.


* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).

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