Leiths
The Leiths Introductory Certificate in Food and Wine This course gives pupils one of the most important life skills anyone can have. Not only does it teach them how to cook good, healthy food, but it also gives a step up on the employment ladder should they wish to put their skills to use cooking for families, working in restaurants, delis or ski chalets, or any other related cooking work during a gap year, holidays or beyond. Leiths School of Food and Wine is the most prestigious and respected cookery school in the country and enjoys a reputation for producing practical, professional and well-rounded cooks. This course has been specifically designed to teach the basic skills necessary to become a confident, capable and efficient cook. The dishes prepared are interesting, with an increasing degree of skill required, providing a balance between classical methods and modern recipes. The course spans five terms, starting in L6 and finishing at the end of the U6 Lent Term. Pupils learn the skills needed for meat, fish and vegetable preparation, including full roast dinners and accompaniments, stocks, sweet and savoury sauces, the use of gelatine, various pastries including layered and choux, meringues, ice creams, cakes, bread, scones, buns and canapés. The dishes range from family-style meals to those of dinner party standard. Along with all of these wonderful cooking skills, the course teaches neat presentation, efficient kitchen method and correct food hygiene. One of the lessons focuses on wine tasting and how to pair it with food, and is conducted by a wine specialist from Leiths.
Assessment To gain the Leiths Introductory Certificate in Food and Wine, pupils must pass both practical and theory examinations, which are administered and moderated by Leiths. Added to these marks is a system of continual assessment that encompasses food tasting, kitchen method, time plans, tests and one piece of written coursework in the form of a menu-planning exercise. Girls also take the most basic of hygiene examinations: a qualification required for any type of cooking-related employment. The Introductory Certificate carries three levels of Pass: Pass, Merit and Distinction. There is an additional charge of £1,900 for this course, spread over four termly payments of £475. Leiths Course Trainer Mrs Farris t.farris@sherborne.com
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