Leiths Foundation Certificate in Food and Wine
Course
In London
Description
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Type
Course
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Methodology
Inhouse
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Location
London
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Duration
3 Months
This one-term Autumn course gives students a thorough introduction to kitchen techniques and most styles of cooking. 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. Suitable for: It is designed for the interested amateur and the potential professional. Students will become proficient in family and party cooking, learn to understand recipes, plan time efficiently and cook with relaxed confidence.
Facilities
Location
Start date
Start date
About this course
Students will be taking the Wine and Spirit Education Trust's Examinations, and twoards the end of the course they will cater for a buffet party for 35 people; the students are asked to help plan a suitable menu. Students on this course must have a set of chefs knives. Students are required to wear chef's jackets, hats and checked trousers.
Reviews
Teachers and trainers (1)
Claire Macdonald
Principal
Claire Macdonald is a graduate of Leiths School of Food and Wine. Claire worked at various restaurants before returning to Leiths to teach. She taught at the School for eight years before becoming Principal in 2007. Claire is responsible for the day to day administration in the kitchen and for the welfare of the students
Course programme
Leiths Foundation 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.
Additional information
Additional costs include: knives (~£94), supplementary knife set (£32), and course literature (£60). checked trousers (~£65). Purchase available through Leiths School of Food and Wine.
Leiths Foundation Certificate in Food and Wine