Our holiday courses aim to improve cookery skills in an enjoyable atmosphere. They are for those who prefer a course of between one and four weeks and teach the key skills learnt on the longer certificate courses but without examinations.
These are more practical, rather than theoretical, courses aimed at improving proficiency and confidence. At the end of the course you should feel confident cooking and entertaining at home.
During the Christmas and Easter breaks, we run both Beginners and Intermediate courses, squeezing as much practical experience as possible and concentrating on entertaining at home. New recipes are constantly included, giving you the opportunity of returning to add to your repertoire. We also run specialist courses, usually in the summer holidays. We are glad to discuss the suitability of each course with you. Certificates of attendance and references are available on request.
Beginners - White
1 week course | 15 Dec 2008 | £680 | places available |
Intermediate - White
1 week course | 15 Dec 2008 | £710 | places available |
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Bookings received before 1 April will be at the prices indicated; any bookings received after that date will be subject to a fees increase. E&OE
2008 © Leiths School of Food and Wine
These are the Holiday Courses available at the moment:
Beginners - White
During the White course skills and techniques covered include making stock and soups, cooking eggs, making shortcrust pastry, learning how to roast meat, make bread, prepare and cook fish, use gelatine, baking, flour thickened sauces, how to use egg whites and simple buffet ideas. >>
During the
White course skills and techniques covered include making stock and soups, cooking eggs, making shortcrust pastry, learning how to roast meat, make bread, prepare and cook fish, use gelatine, baking, flour thickened sauces, how to use egg whites and simple buffet ideas.
The price includes a copy of Leiths Cookery Bible at £30. <<
Intermediate - White
During the White course skills and techniques covered include meat and fish preparation and cooking, making slightly more enriched bread doughs, adding flavourings to bread making strudels and tatins, learning about emulsion and pan sauces. >>
During the
White course skills and techniques covered include meat and fish preparation and cooking, making slightly more enriched bread doughs, adding flavourings to bread making strudels and tatins, learning about emulsion and pan sauces.
The price includes a copy of Leiths Cookery Bible at £30. <<