Our teachers will offer guidance on developing your skills over the summer, before joining Sixth Form, alongside key reading.
Throughout the course, you will have access to the support of both our teacher and visiting Leiths professionals. This course involves extended length practical sessions every week, to build on skills gained at GCSE level.
This course includes practical skills and theorectical knowledge. It is designed to:
- Hone in on particular key skills
- Concentrate on flavour and texture
- Develop your confidence, creativity and maturity
- Enhance your employability
- Improve your time management, organisation and team-work skills
Contents include
- Diverse recipes and catering skills
- Time management
- Menu planning
- Food safety and hygiene
- Food presentation
- Introductory knowledge of wine
- Healthy eating
On completion you will have a solid practical foundation, as well as an impressive repertoire that will enables you to cook confidently for yourself and for small groups.
Catering skills include
- Meat preparation recipes
- Chicken with saffron and lemon
- Lamb with prunes, chilli, coriander and spices
- Steaks
- Roast pheasant and accompaniments
- Venison and cranberry casserole
- International cookery
- Indian and Sri Lankan
- Middle Eastern
- Sauces
- White sauce, Mornay and béchamel
- Combination sauces, e.g. Tomato sauce, pesto
- Liaison sauces
- Pan sauces
- Fish and shellfish preparation
- Flat fish preparation - Lemon sole meuniere
- Soy glazed salmon with hot and crunchy salad
- Fish pie
- Shellfish preparation - Moules marinière
- Puddings
- Egg whites – Meringues
- Gelatine – Perry jelly
- Ice creams – Coffee ice cream
- Pastries
- Choux - Chocolate profiteroles, Gougere, Eclairs
- Shortcrust – Leek and Gruyere, Treacle tart
- Rough Puff – Eccles cakes
- Baking
- Bread – White loaf, Italian bread
- Melting method - Black sticky gingerbread
- Rubbing-in method- Scones
- Traybakes - Brownies
- Celebration cakes
- Professional skills
- Freelance cooking - Buffet party cooking, Dinner party cooking
- Menu writing
- Basic costing
- Wine
- Introduction to wine tasting
- Matching food with wine
- Wine and Spirit Education Trust Level 1 Certificate in Wine
Also covered: Knife skills, presentation, seasoning, egg cooking, stocks, vegetables, canapés, cooking for presents, Christmas cooking, cooking for special diets, healthy eating.
- Continuous classroom assessment
- Coursework focusing on menu planning, writing time plans and informal tests
- 2 ½ hour practical exam covering dishes cooked during the course
- Theory exam on skills learnt and developed throughout the course
Grade bands for CTH Level 3 UCAS tariff
- Distinction 80% (UCAS tariff: 36)
- Merit 60-79% (UCAS tariff: 24)
- Pass 40-59% (UCAS tariff: 12)