Courses |
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Diploma, Certificate and |
The Coach House
Newliston
Edinburgh EH29 9EB
+44 (0)131 333 5001
info@esfw.com
If you can't see the course you want here or on the One-day Courses page, why not talk to our staff about your particular area of interest?
| Diploma in Food & Wine: 6 months full time A complete education in food, wine and business. Our prestigious Diploma promotes the very highest standards of traditional culinary skills. It embraces a comprehensive syllabus, from basics to cordon bleu. Read more... | |
| Foundation Course in Practical Cookery: 10 weeks The 10 Week Foundation in Practical Cookery will appeal to those who want to gain a sound underpinning of cookery skills relevant to the current UK food industry. Read more... | |
| 4 Weeks Intensive Certificate Course: 4 weeks full time Prepare for the ultimate Gap Year, great jobs around the world or just life! This practical course will give you an excellent grasp of the fundamental skills for an ultimate Gap Year, cooking for a ski chalet or a highland lodge and a grounding in cookery for life. Read more... | |
| Survival Course / Duke of Edinburgh : 1 week full time A full week of practical skills to last a lifetime. This is a fun course designed to develop students’ culinary talents through a combination of demonstration and practical sessions in a friendly, professional environment. Read more... | |
| Specialist Cookery Courses: 1 day to 1 week We will be offering a select few opportunites to join the professional classes for short masterclass workshops. These will take place during the teaching week and last either two or three days. Read more... | |
| REHIS Intermediate Food Hygiene- March 22nd 23rd and 24th 2010: 3 Full Days plus exam Essential training for all supervisors in the food industry. Gain the Royal Environmental Health Institute of Scotland (REHIS) Intermediate Food Hygiene Certificate, showing that you have taken steps to be as informed as possible. Remember – an outbreak of food poisoning is defined as 2 or more affected people. Read more... |
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