Leiths School of Food and Wine
“The course provides all the basic skills required to be a competent chef, with a mixture of modern and traditional cuisine, enabling students to cook for any occasion and any number of people. This comprehensive introduction to cooking gives pupils a thorough understanding of a wide range of culinary techniques and the science behind them.”
“Our professional London cookery school is a respected authority in the food industry – most parents will recognise the name 'Leiths'. Beyond our four walls, we are proud to run cookery courses in schools across the UK.”
Leiths Cookery Toolbox
The 12 week basic skills course runs in the Cookery Centre. Two parallel classes run on Tuesday and Thursday evenings from 6.00-8.30 pm throughout the Michaelmas Term and Lent Term if numbers demand. The course instructor, Mrs Patricia Stone, is fully trained by Leiths and all standards are fully compliant with Hygiene, Health and Safety regulations.
During the course students will be assessed and if successful will be awarded a certificate at the end.
Aims of the course:
- to develop basic practical skills to enable the preparation of well balanced meals;
- to develop an interest and understanding of food, cooking and eating healthily;
- develop a good understanding of correct food preparation, storage methods and excellent hygiene standards;
- to develop the skills to plan menus, taking into account a balanced diet, seasonal variety, special diets and cost;
- to develop the skills required to use different kitchen equipment safely and the practical skills associated with these methods of cooking;
- to develop an understanding of the advantages and disadvantages of convenience foods;
- to develop an understanding of the flexibility of food and preparation methods.
Sample skills and techniques covered:
Knife skills, equipment skills, vegetable preparation and cooking, egg cookery, baking, pastry, working with chocolate, meat cooking, fish cooking, cooking with mince, dressings, sauces and gravy, pasta and quick bread methods.
Minestrone soup, omelettes, risotto, Thai green curry, soda bread, pizza, lemon drizzle cake, chocolate roulade.
Pupils are expected to complete a time plan for each lesson and a diary to illustrate their understanding of all the topics covered
In the final session pupils cook a celebratory middle eastern sharing menu. Upon successful completion of the course they receive a Leiths Certificate of Attendance.
From simple meals to food for friends, pupils gain the skills and inspiration to keep on cooking with confidence long after the course has finished.