Intensive Certificate Course

The Diploma course is split into semesters – two Twelve Week Intensive Courses.

The 12 Week Course – First Semester has no formal entry requirements. During these 12 weeks you will develop a strong foundation of culinary skills.
The 12 Week Course – Second Semester will build on these skills and develop your cooking and organisational abilities. To apply for the Second Semester, you will need to contact the school to discuss the entry requirements.

Course Content

Embarking on this course will open the door to a wealth of culinary knowledge and technique. You will be encouraged to develop your flair and creativity as you continually extend your repertoire of menus. In addition to a high standard of cookery skills, you will also learn about team management and healthy eating – all essential knowledge for the modern cook. During the course we will also help you to cultivate your leadership and diplomatic skills. The friendly and relaxed farmhouse environment provides the ideal setting for a relaxed yet intensive learning environment.

Topics covered in the 'First Semester' 12 Week Course are:

Food Skills

• Primary methods of cooking: baking, boiling, steaming, roasting and pan frying
• Meat, poultry, fish, vegetables and sauces
• Breakfasts
• Canapés, appetisers, starters, soups and desserts
• Creative meat-free menus
• Bread making
• Pastry making
• Ice creams and sorbets
• Herbs and spices
• Lodge style lunches
• REHIS Food Handlers Certificate

Dining Skills

• Table service: food, wine, table presentation, silver service, social and 'front of house' skills
• Diploma Guest Lunches

Wine Skills

• Wine appreciation and choosing wine to complement food
• The Wine and Spirit Education Trust (WSET) Level 1 Certificate in Wines and Spirits.

As well as building and specialising on the skills learned in the first semester, there are also additional topics that are covered in the Second Semester 12 Week Course:

Food Skills

• Game and seafood cookery
• Petit Fours and chocolate work
• Cooking for special diets & allergies
• Specialised Breads & Pastries
• Jams and chutneys
• Smoking and other food preservation techniques
• Pasta

Dining Skills

• Cocktail and Bar Skills
• Floristry Workshops and Floral Artistry
• Diploma Guest Lunches

Wine Skills

• The Wine and Spirit Education Trust (WSET) Level 2 Intermediate Certificate in Wines and Spirits.

Business

• Build Your Own Business course, in association with Napier University
• Journalism and Communications: a professional approach to communications and becoming a food writer
• Professional work experience with top Edinburgh chefs and culinary experts
• Introduction to Food Photography
  

Course Format

Students have the opportunity to cook on domestic, commercial, and Aga cookers, preparing them for any cooking situation. There is an emphasis using fresh foods to achieve modern restaurant standards. Students are assessed through continuous appraisal of assigned projects and practical cookery skills.

Career Prospects

On completion of the Diploma you can choose from a broad range of careers:

• Hospitality - hotels, restaurants, bars and cafes
• Small business world
• Freelance seasonal employment in castles, shooting and fishing lodges, yachts, directors’ dining rooms and private homes
• Ski companies - ski chalets and other holiday resort work

The final standard of cookery achieved with the Diploma is comparable to that found in the best restaurants and corporate settings. We are confident that you will be given the skills and self-belief to pursue a successful career in your chosen culinary field. We work closely with Scottish and London-based agencies and with a network of former ESFW students around the world, owning and running successful businesses.

The Cook’s Essential Kit

As well as benefiting from high quality teaching and extensive practical experience on this course, you will also be given your own Cook’s Essential Kit – a vital companion to equip you in the world of cookery. You will use this throughout your course and be given the kit to take away with you – for no extra charge!