Intermediate Certificate in Food and Wine

    £9180.00

  • Tue 3 Jan 2017 to Fri 24 Mar 2017

This one term full time 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.

Students enrolling for the Intermediate Certificate must make themselves available from Tuesday 3rd January in order to attend a 'Skills Week'. This is a series of sessions to help you brush up on your skills before commencing the course, thereby ensuring that you are at the same level as the students who have completed the Foundation Certificate. 

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.

How to book:

In the first instance please email us to arrange an interview or call 020 8749 6400.
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.

Course content Intermediate 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 course enables students to build on their basic cooking skills. Potential students wishing to enrol should be experienced cooks with a sound knowledge of cooking. You may lack formal training and wish to improve your skills and to learn classical cooking methods to create contemporary dishes. By the end of the course you will be able to cook both modern and classic dishes to a high professional dinner party standard. You will be taught to be more creative and to cook ideas of your own without written recipes.

In small groups, you willl cost, plan, shop and cook for 50 of your fellow students as a practical exercise developing your ability to cook for large numbers in a team.

During the term, Leiths List, our agency, will organise careers sessions where you will be able to talk to people from all over the catering industry in order to help make decisions about future careers.

Typical skills and sample recipes:

Meat preparation


  • 2 day session with butchers
  • Boned chicken with ricotta and sun dried tomatoes
  • Butterfly leg of lamb
  • Guinea fowl braised with smoked paprika, peppers and olives
  • Salt and spice roasted pork belly with caramelized peanut and chilli dressing


  • Pacific Rim
  • Spanish

Professional skills

  • Costing - How to organise an event for 200+ people, ordering, staffing, hire, etc
  • Menu writing

Game

  • Pan fried fillet of venison with fresh pear chutney
  • Partridge, Jerusalem artichokes

Sauces

  • Emulsion sauces – Monkfish with herby hollandaise, steak with béarnaise sauce
  • Pan sauces – Skate with brown butter and capers
  • Espagnole – Veal steaks with Madeira sauce

Fish and shellfish preparation

  • Fried sardines with a spicy pickled cucumber & red onion salad
  • Sea bream with skordalia and a pinenut vinaigrette
  • Deep fried squid in herbed salt and pepper batter
  • Spaghetti con Vongole
  • Salted Szechwan pepper prawns

Puddings

  • Gelatine and Mousses – Honey bavarois, chilled lemon soufflé
  • Soufflés – twice baked goats cheese soufflés, passion fruit soufflés, pistachio souffle
  • Ice creams – Ginger Ice Cream, Damson ice cream

Pastries

  • Pate Sucrée – Tarte au citron
  • Choux - Aubergine & Proscuitto gougere
  • Flaky pastry – Steak and kidney pie, Cinnamon palmiers
  • Hot watercrust pastry – Veal and ham raised pie
  • Suet crust pastry – Steak and kidney pudding
  • Beignets

Baking

  • Enriched bread doughs – Beer bread, Chelsea buns, Walnut raisin bread, Hot cross buns
  • Whisking method - Genoise and Crème au beurre

Wine

  • Compare old and new world wines
  • Discuss current market trends in food and examining the effect this has on the wine trade
  • Matching food with wine

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. 

Earlier starts:
During the Intermediate term, there are two earlier starts at 9am for the butchery sessions, plus two very early morning visits to Smithfield meat market.

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.

Late finishes:
During the Intermediate term we run a charity canapé party for friends and family of students, after the school day has finished. 


Teachers Intermediate 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 Intermediate Certificate in Food and Wine

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

  • Intermediate Certificate in Food and Wine
  • 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 Intermediate Certificate in Food and Wine

What you could do with an Intermediate Certificate in Food and Wine:

  • 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 can arrange work experience placements in restaurants, magazines and other food companies for Diploma students. Leiths List, the school's agency for chefs, can also assist students and graduates in finding work.

Booking / Fees Intermediate 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 Intermediate 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 Intermediate 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).

NEED ADVICE ABOUT A PROFESSIONAL COURSE? CALL +44 (0)20 8749 6400

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