Leiths Beginners Certificate in Food and Wine

Fundamental cooking methods are practised thoroughly and on many days three course meals are cooked, which are either eaten for lunch or taken home in the evening. The day is divided between the practical preparation and cooking of food and watching expert demonstrations. The dishes are interesting and uncomplicated, balanced between classical cuisine and modern recipes.    
 
The principal techniques taught are meat and vegetable preparation, jointing, filleting, knife skills, the making of classic stocks and sauces, sauté dishes, casseroles, pasta and pulse dishes, the use of gelatine, mousses, pies, puddings, pancakes, ice creams, pastry, breads and buns, cake decorating and icing.    
 
There are lectures or demonstrations on nutrition and diet, healthy eating, produce buying, planning and costing parties, carving, Thai cooking, fusion food, Middle Eastern cooking, fish, game, pressure cooking, yeast cookery, deep-freezing, microwave cookery and food presentation.    
 
Wine School During this term students are taught how to taste wine and about the factors that affect the taste of wine.