Leiths School of Food and Wine has a wide array of courses and programs for those wishing to pursue a career in cookery or are simply enthusiastic about cooking as a hobby. Professional courses include a diploma in Food and Wine lasting three terms that includes training in catering, menu planning, budgeting and wine appreciation. Additional professional courses include an Essential Certificate of Food and Wine, which involves training in meat, vegetable and fish preparation, as well as carving, stocks and sauces, pastry, ice creams, cakes, and breads; an Advanced Certificate for more complicated preparations such as consommés, parfaits, gateaux with fondant icing, kitchen design, and restaurant and catering management; a Foundation Certificate for training in simple dishes such as casseroles, sautéing, pasta, puddings and cake decorating; and an Intermediate Certificate for training in butchery, vegetarian food, creative cookery and cooking in commercial quantities. The school also offers Enthusiasts Classes such as Beginners Cookery, Confident Cooking for dinner parties and busy people, and Quick and Easy Cooking with less technical skills and more tips and hints.
Leiths School of Food and Wine
16-20 Wendell Road
London W12 9RT
United Kingdom
011-44-20-8749-6400
leiths.com
Le Cordon Bleu in London started out as a Parisian cooking school and has evolved into an international school network with 29 schools on five continents. The institute offers Le Grande Diplome Le Cordon Bleu for an approximately one-year program, as well as various certificates for different types of specialties. The school in London lies in the heart of London's West End. The program involves 540 hours for the Cuisine Diploma, 450 hours for the Patisserie Diploma and 990 hours for the Grand Diplome. The faculty teaches hands-on practical classes in the institute's three cuisine kitchens and two patisserie kitchens, with a maximum number of 10 students per practical class. The Cuisine training includes coursework in basic, intermediate and superior levels of cuisine. Study modules include care of cookery equipment; an introduction to French culinary terms and definitions; food preparation and foundation sauces production at the basic level; hot and cold desserts and food presentation techniques at the intermediate level; and classic haute cuisine at the superior level. Patisserie training involves concepts, properties and applications of patisserie, from traditional desserts and cakes to chocolate work and artistic decorative skills as well as show pieces.
Le Cordon Bleu London
114 Marylebone Lane
London W1U 2HH
United Kingdom
011-44-20-7935-3503
cordonbleu.edu
The Cookery School at Little Portland Street offers all kinds of courses for beginners and experienced cooks. Classes at the institution include day and evening classes for different cuisines such as Provencal, English, Italian, Baking for Breakfast, French, Bread Baking, Spanish, Perfect Cupcakes, Tuscan Cooking, Thai Cooking, Fish and Shellfish, Vegetarian, Middle Eastern, and even seasonal foods for autumn and summer. Students can choose from three levels of courses: Absolute Beginners for the basics in cooking simple recipes such as soups and bread, stews, roasts, and sweets such as brownies and apple crumble; Beginners for the expansion of an experienced cook's repertoire with the production of three-course meals (especially useful for dinner parties and socializing); and Intermediate for those who want to master tricky areas of cooking such as bread making, choosing and cooking the proper meat and fish, mastery of sauces, and the making of perfect pastry. The school's atmosphere is informal and offers students opportunities to ask questions and practice on their own.
The Cookery School
15B Little Portland Street
London W1W 8BW
United Kingdom
011-44-20-7631-4590
cookeryschool.co.uk